There is a broad application of the text: "Seek ye first the kingdom of God and His righteousness, and all these things shall be added unto you." Improve the soil of your farm and the soil of your immortal nature, and wealth and happiness will surely be your reward.

Must Build for Permanency. To come directly to the dairy interest, we must stop building in a hurried, speculative spirit, and build with reference to a permanent future business. Every farmer ought to decide whether his farm is to be devoted to grainraising, to stock raising, or to dairy purposes, and build accordingly. In my section, hundreds of thousands of dollars have been lost by the erection of cheap factories and cheap private dairy houses. There was some excuse for this when the factory. system first started. It was not yet demonstrated how it would work, and even if suited to some localities it was not known how it would operate in others. So our dairymen knocked together cheap buildings, that would answer for a few years and then could be thrown away or converted into hay barns or stables, without much loss. They furnished these buildings in the cheapest manner possible, often,-but not always,-got the cheapest help to be had, and commenced taking in milk. The experiment proved successful, so far as demonstrating the utility of the factory system. It was profitable for the factoryman, and it was profitable to the patron-especially so to the man with a small dairy. It furnished more money, it afforded him quick returns and gave him ready money to use, and-what was not, by any means, the least of its benefits-it relieved the hard-working, long-suffering and patient wife of a very great burden-the care and work of the dairy. To her, it was like opening the prison doors, and bidding her go free. It was no wonder, therefore, that the factory system at once became popular.

But while this system was a vast improvement on the old one, in many ways, our dairymen lost hundreds of thousands of dollars, and continue to lose, by the hasty and cheap manner in which it was introduced. They lost, not as compared with the old system, but by not securing all the benefits of the new. Few of the earlier built factories were erected with any reference to controlling the temperature-of either warming them in the cold weather of the spring and fall, or of keeping them dry and cool during the wet and hot weather of the summer. The consequence was very great loss from imperfect curing, deterioration in

quality, and loss of flavor. Many a poor cheese maker has undergone untold mental torture, and been unjustly condemned by the patrons for whom he worked, because he had not the proper facilities for curing his cheese. In the cold, wet weather of the spring and fall his cheese stood on the ranges turning to poor hog-feed, instead of changing to food fit for human beings; and during the hot days of July and August they were toasted at a temperature ranging from 80 degs. to 100 degs., which fried the butter out of them, hastened the putrefactive action to such a degree that the gases swelled them up like the housewife's batch of dough for bread, and of course destroyed the flavor. The result was, that the buyers "blowed" the cheese, if the flies did not, a less price had to be taken for them, and everybody was dissatisfied; whereas, if the make-room and curing-room had both been built with double walls, and lathed and plastered, so that the temperature could have been kept near 70 degs., everything would have been satisfactory-provided, the patrons delivered their milk in a proper condition.

Of late years there has been some improvement made in the curing-rooms, by partitioning off one end and lathing and plastering it, for curing early and late made cheese. But little or no provision has been made for keeping down the temperature in "dog days," while the importance of controlling the temperature of the making-room has been entirely overlooked. Many of the old factories still stand just as they were first erected, save they are growing dilapidated, are surrounded by the accumulated filth of years, and their walls are reeking with the crop of fungi which is ready to scatter its seeds everywhere and breed more devils than the magic of any cheese maker can possibly exorcise. In consequence of this, most of our old factories fail to make the progress that they should, and it may reasonably be doubted if they will ever be able to produce the finest grade of cheese until they are thoroughly renovated and cleansed.

You do not want to repeat our mistakes. You should build in a more substantial manner. You want tight, double walls, the inner one lathed and plastered. You want double windows, so arranged that they can be easily opened when required, and all the necessary preparations made for controlling the temperature of both the make and curing room. And, withal, you must provide for thorough ventilation; underdrain, if necessary, so as to have dry ground for your factory to stand on, and see that your

whey and slop-water are conducted off, and not allowed to grow fungus and breed flies to annoy you and injure the products of your factory. All your surroundings must be airy, clean and sweet, and provision must be made for keeping them so. One would think common sense would suggest this. But in central New York, either our dairymen have turned a deaf ear to the teaching of common sense, or common sense has not done her duty. Perhaps it will be different here.

Secure Justice to the Producer. One great drawback in the factory system-an evil that must and can be remedied-is the crediting of the patron with the number of pounds of liquid which he draws to the factory, instead of the real value of what he delivers. Every patron should be given credit according to the value of his milk-neither more nor less. Under the present system of crediting by weight, the man who brings poor milk gets too much credit, and the man who brings good milk gets too little credit, if we take value iuto consideration. This is a very great evil, aside from the injustice it does. It in effect offers a premium to brutality and dishonesty, while it discourages the honest man who keeps his cows well and brings rich milk, unwatered, to the factory. I publicly called attention to this subject nearly two years ago. I concluded with these remarks: "The quality of the milk is nowhere taken into consideration. The man who has a wellselected dairy, keeps it well, and delivers milk that will turn out, for the season, a hundred pounds of cheese for every nine hundred pounds of milk, gets no more returns for a given number of pounds of milk than the man who delivers milk so poor that twelve hundred pounds of it will not make more than a hundred pounds of cheese, or the same as the former's nine hundred pounds. There is a difference of about twenty-five per cent. in the quality of the milk turned out by the good and the poor dairies. Some means should be devised for remedying this piece of injustice, if the better class of dairies is to be retained by the factories."

I have seen no cause to change my opinion since I wrote those sentences. The subject is beginning to attract the attention of our leading dairymen. At the last Convention of the American Dairymen's Association a committee of five was appointed to consider the question of giving credit to patrons according to value instead of according to weight. Of course, weight or measure will have to form the base of any system adopted. But many now believe it possible, by the use of the lactometer and

cream-gauge, to decide upon some standard of ascertaining the value of milk that will be just and more satisfactory than the one now generally in use.

Importance of Systematic and Scientific Experiments. This brings us to the question of the importance of thorough scientific and practical experiments in connection with the dairy. There are very few points positively determined. We need a series of experiments to determine the value of different grades of milk for butter-making and for cheese-making. By such experiments I think we shall discover that there is a marked difference between a good butter dairy and a good cheese dairy, and that we should select our cows with reference to which branch of the dairy we wish to engage in. I think a good butter cow may be indifferent for cheese, and that a cow good for cheese may not be very valuable for butter. Hence the value of the milk of a cow will depend much on the use you wish to make of it. Two cows may be of equal pecuniary value, the one for butter and the other for cheese; but if we put them both to butter-making or both to cheese-making we shall find a marked difference in their value. If you are making butter, it is the cow which yields the most cream, no matter how small or how large a mess of milk, that is the most valuable. If you are making cheese, a large yield of caseine is what you desire. But if you are carrying your milk to a factory, the cow that gives the greatest number of pounds of liquid is the one that brings you the most money. It is for your interest that all your neighbors should send to the factory milk rich in cheese, with cream enough to keep up the quality; but you are desirous of having the largest number of pounds in your own milk-can, whatever its quality may be-and we of central New York sometimes find men dishonest enough to increase the yield of their dairy by resorting to the pump. It might not be so here, but, although there may be a moral difference, I see none when we view it in the light of equity, whether we carry milk watered so that it will take twelve pounds to make a pound of cheese, or draw it from the cow so poor and thin that it will give no better yield of cheese. But if we can hit upon a just method of giving credit according to actual value, it will be an object for even the dishonest patron to carry good milk to the factory, and to select his cows, and to keep them well, for that purpose.

Aside from determining the value of milk, and whether it is better for butter or for cheese, we need a thorough system of

experiments to ascertain the best conditions and the best methods of manufacture. We have made very great improvements within the last ten years--especially in the art of cheese-making. Yet there are very few points in cheese-making that are finally settled. We do not know even the temperature at which it is best to set the milk. We usually set it at 80 degs. to 86 degs., and then gradually raise the temperature of the curd to 96 degs. or 100 degs.-usually to 98 degs., or blood heat. I strongly suspect that we should do our warming up before setting the milk, and then set it at the same temperature at which Nature sets it in the calf's stomach. There are many plausible arguments in favor of this; but I am not aware that it has ever been tested fully by actual experiment. The liquid is much more easily heated than the solid curd with its immovable particles; 98 degs, is only blood heat-the temperature at which the milk is drawn from the cow; the acid more readily developes at this point than any other; the rennet is more active at this temperature; and by rais ing the temperature of the milk before setting it we should avoid a good deal of stirring and a proportionate amount of waste. what will be the quality of the cheese, how will it cure, how will it keep? Experiment must determine. We should most undoubtedly hasten the process and save labor, by heating the milk instead of the curd. But we can make cheese without raising the temperature of either milk or curd. The process, however, would be much slower. Which is the better of the two-the heating or non-heating process? Or are we practicing the best method now? Who knows?

In the pressing and the curing of cheese we are just as much in the dark. We are little more than poor imitators, and grope and stumble along in doubt and anxiety. We shall continue to do so until we bring science to our aid, and by practical tests determine every point in the process of cheese-making. In this way we may lift it to the rank of a science, and work with the satisfaction and success of rational beings who know what they are doing.

For the purpose of securing the results which I have indicated, not long since, I read before the Central New York Farmers' Club a paper in which I suggested the erection of a model experimental factory, to be devoted as far as required, to a well-arranged system of practical scientific experiments, analyses, &c., in both butter and cheese-making. Apparatus as well as methods should be tested, and a perfect record kept of the results. In short, I would