cheese curd with, that did not possess the sense of feeling, and that, in his opinion, it was owing to the different methods of handling the curd, that the whey of New York factories contained so much butter.

Mr. Riggs stated that the sample of butter shown, was made from whey of milk that yielded one pound of cheese, green weight, to 8 29-100 of milk, and 136 pounds of this whey yielded one pound of butter; that the experiment was tried on the 12th of October last, and that he considered such a yield of cheese, showed that it was carefully worked. He was quite willing to come to Ohio in the spring and test his process, and if it was worth nothing, he would ask nothing for it, and, moreover, was quite willing to let Mr. Bartlett make the whey for him.

Mr. Bartlett, of Geauga, thought the yield of cheese mentioned, was less than should have been produced at that season of the year; that in his factory an average yield, for the month of October, of cured cheese was made, nearly equal to the green weight of cheese mentioned by Mr. Riggs; was quite willing, however, to see the experiment tried.

The following resolution was offered by J. C. Horr, of Lorain:

Resolved, That Messrs. Riggs & Markham be requested to introduce their process of making butter from whey, at the factories of J. C. & C. W. Horr, of Lorain Co., G. Roach, of Summit Co., and A. D. Hall, of Geauga Co.

Which was adopted, and Mr. Riggs gave assurance that they would do so at the earliest practicable time the coming spring.

Quite an animated conversation here arose on the merits of the letters patent of Mr. Rufus Scott, of Watertown, N. Y., for the turning cover and range, some members evincing a determination to litigate Mr. Scott's claim, while others thought it would be better to buy the whole State of Mr. Scott, and make it public property.

On motion, adjournment to meet to-morrow morning, at 8 o'clock. Thursday, January 21st, meeting called to order-Vice President Carter, in the chair.

The adoption of the report of the Committee on Nominations being the first business in order, on motion of Mr. Bartlett, of Lake, was postponed until 11 o'clock, A. M.

The committee appointed to examine the churn exhibited by Mr. Hewit, reported that they had examined the same, and considered it to be a very good churn, but wanting the cream to make an actual test of its working qualities, they did not feel like giving any decided recommendation.

The question of purity of flavor in cheese, and how to secure it, was then taken up and discussed at length.

Mr. Chamberlane, of Medina county, made a statement of his process of manufacture. He said pure, sweet milk is the first great requisite, good rennet is essential; secures his rennets by slaughtering the calf at

four to six days old; let him stand 30 to 40 hours after sucking, take out the stomach, tie up the lower end, add to the contents a table spoonful of sharp vinegar, salt; hang up by the upper end and dry; heat to 80 degs. for setting the milk; cut carefully; heat to 90 degs. for highest heat in manufacture; in reply to a question, said he did not use a thermometer; could always tell by his hand whether the temperature was right; too high heat made the curd salvy like toasted cheese.

H. F. Giddings, of Ashtabula county, said he had always used a thermometer in cheese-making; thought the cheese-making of those who did not use it but little more than a batch of guess work, and a good cheese as much the result of accident as anything else; the feeling of the operator's hand was no guide to temperature; different states of temperature of the air rendering it difficult, if not imposible to determine the degree of heat by feeling on the skin; agreed with the gentleman from Lake, who spoke last evening, that no implement for manipulating a curd was so good as a man's hand, except a woman's hand in conjunction therewith; had heard a great deal said about the necessity of having an acid action in making cheese, but was not a convert to the doctrine; yet thought if a purity of flavor was aimed at, no acid should be present at any time, and curd put in press sweet, if possible.

J. C. Horr, of Lorain county, thought sweet milk, rennet, &c., with pure salt, indispensable to purity of flavor; that a proper development of the acid had much to do with it, and from his own experience, was confident the amount of salt used had a great influence on preservation of good flavor in cheese; that as a general thing, our cheese-makers used too little salt, especially if it was intended to keep the cheese any length of time, or ship to New York or England; emphatically condemned the use of the rake, unless in the hands of skillful cheese-makers, and then would not use it until the curd was partially consolidated.

A. Bartlett, of Lake, gave a brief description of the Cheddar process of cheese-making, as described by Mr. Willard, in his letters from England.

Mr. Giddings thought Mr. Bartlett was mistaken in saying that the Cheddar cheese-makers waited for the development of an acid, before taking the whey from their curd,

Mr. Bartlett was confident that their rule was to have an acid perceptible in the whey before drawing it off, at all events, it was so stated by Mr. Willard in one of his circulars from England last summer.*

The proper development of the acid was, in his opinion, one great point to be attended to in securing fine flavor in cheese; in fact, he did not believe a really fine flavored cheese could be made without the acid reaction at some time during the process; rennet coagulates the caesin of the

*Circular No. 3, June 16.

milk, acids coagulate the albumen, and, in his opinion, the loss of flavor in curing cheese was mainly owing to the putrefaction of the albumen which was not coagulated, but held in a state of solution in the cheese; that coagulated albumen was as easily preserved as coagulated casein.

Mr. Bartlett spoke at some length, in answer to various inquiries, but as the principal ideas advanced by him are embodied in articles from his pen, already published, it is unnecessary to insert them here.

On motion, this subject was laid on the table.

The hour of eleven o'clock having arrived, the adoption of the report of the committee on nominations was called up by the chair. An amendment to the report was offered by J. C. Horr, of Lorain county, that the name of S. A. Andrews, of Twinsburg, Summit county, be substituted for that of J. C. Horr for President of the association; which was adopted, and on motion of A. Bartlett, the report of the committee as amended, was adopted, and the officers therein named declared elected for the ensuing year.

The chair then designated H. F. Giddings and J. C. Horr, to conduct the newly elected President to the chair, who, upon being introduced to the Association by H. N. Carter, Vice-President, returned his thanks to the Association for the honor shown him, and took the chair.

The subject of taxing cheese manufacturers was stated by the chair to be the business next in order, and, on motion of J. C. Horr, was laid on the table.

The subject of best breeds of cows for the dairy, was then stated by the chair as next in order, to be opened by H. F. Giddings, of Ashtabula. This subject elicited but little discussion, and, on motion of H. N. Carter, was laid on the table. The subject of best grasses for a dairy farm, was also laid on the table, on motion of J. C. Horr.

Mr. Chamberlane offered the following:

Resolved, That this Association recommend the introduction and use of tin pails for milking.

Several gentlemen expressed their views and experience on this subject, and their united testimony was that wooden pails were unfit to be used for milk, from the tendency of the wood to absorb and retain taint, thereby endangering the sweetness and purity of the milk, and the resolution was unanimously adopted.

Mr. Bartlett offered the following:

Resolved, That tin is the best material now known for the manufacture of milk cans.

Mr. Horr thought galzanized iron, in some respects, superior to tin, in that it was not as liable to get jammed in using as tin; that he had had some experience with galvanized iron; thought there would be no more difficulty in keeping milk in galvanized iron than in tin; that in Austra lia and New Zealand, where he had resided, it was used for water tanks;

he had drank water which had stood in a galvanized iron tank three months, and found it good.

Mr. Bartlett, of Geauga, thought galvanized iron not as good as tin. Mr. Bartlett, of Lake, said the resolution was not intended so much to condemn the use of galvanized iron for the purpose named, as vessels of wood; as he knew it to be the practice in some places to not only use wooden milk pails, but to store and keep milk in wooden vessels, and even in some instances to send it to the factory in wood. This he considered highly reprehensible, and he wanted this Association to put its seal of condemnation on the practice of using wooden utensils for milk under any and all circumstances. Wooden churns were another thing. The churn was not wanted to preserve its contents from acidity. Chemical change was what was desired there; not such an action, however, as would be produced in using metalic churns; therefore considered wood the most proper material for churns, but for milk pails, cans, &c., as well as cheese vats, would reject wood altogether, and recommend tin exclusively.

H. A. Roe, of Lake, had been engaged many years in the manufacture of cheese vats, and all kinds of dairy utensils and factory fixtures, in which tin or galvanized iron are used; thought tin preferable.

J. F. Bruce had been engaged in the same business as Mr. Roe; was decidedly of opinion that tin was to be preferred; could state from his own personal observation that galvanized iron was not suitable for vessels to keep water in for drinking; had tried to use a pail in his own shop, for that purpose, made of galvanized iron; tried water from five or six different wells, and as many springs, and in each case found the water totally unfit to drink after standing two or three hours.

Resolution adopted unanimously.

H. F. Giddings offered the following:

Resolved, That it is the sense of this Association, that the calf to be killed for the rennet, should be at least six days old, and remain some 20 to 24 hours after sucking, that the milk should be nearly all passed off from the stomach, and in curing, the use of so much salt as to act upon and neutralize the active principle of the rennet, should be avoided, and rennets not used until six months old.

This resolution called out considerable discussion, in which Messrs. Giddings and Bartlett, of Lake; Coffin, of Wisconsin, and Chamberlane, participated, and was finally passed without a dissenting voice.

J. P. Hovey, of Lorain, offered the following:

Resolved, That the practice of making cheese in factories on the Sabbath, should be avoided as far as possible.

The question was quite freely discussed by several members, and the general impression seemed to be, that the sin or wrong, if any existed,

was in keeping cows for profit, thus necessitating Sunday labor, and that making the cheese in factories was the quietest, easiest way to dispose of Sunday milk; and the resolution was lost by a large majority.

OHIO-FACTORY REPORTS.

CHARDON FACTORY-CHARDON, GEAUGA COUNTY.

Worked the milk of some 775 cows. Cheese made in 9 inch hoops, weighing from 15 to 18 lbs.; 10 inch hoop, 25 lbs.; 15 inch hoop, thin Derby, 30 to 35 lbs.; 15 inch hoop, &c., high Cheshire, 60 lbs.; 31 inch hoop, 360 to 380 lbs.; cheese sold April for 15 cts. on shelves; May, 16.67 on shelves; the balance of the season, boxed and delivered at station, from 15 to 18 cts. Received 276,628 gallons milk, which made 284,000 lbs. cheese; butter 3,857 lbs.; will probably have 600 cows this season, and at a branch factory 400. A. D. HALL.

NEWBURY FACTORY-NEWBURY, GEAUGA COUNTY.

Worked the milk of some 550 cows; received 189,052 gallons milk, making 202,752 lbs. cheese; cheese made in 17 inch hoops, and weighing, when made thin, 48 to 50 lbs., and when thick, 85 to 90 lbs.; amount paid to patrons after deducting drawing milk, commissions, and stock used in manufacturing, boxing, and freight to depot, $25,545,59; average yield yer 100 gallons, 107.75 lbs.; average price paid per gallon at house, 13.50. HALL & FREEMAN.

BARTLETT'S FACTORY-CHESTER CROSS ROADS, GEAUGA COUNTY.

Number of pounds of milk received, 3,887,405; number of pounds cheese sold, 396,764; average number of cows, 1,200; pounds milk to make 1 pound cheese, 9.8; expenses of making 100 pounds cheese, 75 cts.; selling price of cheese per pound on the range, 15 7-100 cts. The above is very nearly accurate, as our cheese has been all shipped off; and there is to get returns on only 300 cheese in Cincinnati, which I think must tend to raise the price above the esmtiate, rather than diminish it. LUCIUS BARTLETT.