HINTS ON CHEESE-MAKING,
FOR THE Dairyman, the Factoryman,
AND THE MANUFACTURER.
T. D. CURTIS.
ROBERTS, PRINTER, MORNING HERALD ESTABLISHMENT.
The requisites of good milk
have been so frequently and fully discussed, that we
need not more than briefly advert to them now. The
importance of good milk, for either cheese or butter,
will be conceded, and therefore the question need not be
requisites of good milk are good cows. But these will
disappoint their owners if they have not good keep.
Plenty of good clean hay and pure water, with warm
quarters, are indispensable. The old-fashioned method of
allowing cows, or other cattle, to weather all kinds of
storms, with a snow-bank for a bed at night, we believe
is pretty effectually done away with. It has been found
that it does not pay. It is not yet quite so universally
admitted that generous feeding is equally advantageous,
nor that a warm stable is as much an advance on an open,
cold one, where the cows stand and shiver throughout the
twenty-four hours, as a common shelter is an improvement
on no shelter. Yet, a warm stable, which may be had for
a small expense, is decided economy, in the saving of
food, as well as a comfort to the cows; and generous
feeding will be found a profitable investment, both by
the increased flow of milk and by its increased
richness. A poorly-kept cow will give less milk than a
well-kept one, and its poorer quality will be more
manifest than the diminution in quantity. When turned
out to grass, if the feed should prove good, it will