Year: 1876

years. The importance attached 10 the
publication of elementary soil analyses,
brCught an unmerited criticism on chemistry
in agriculture, and thereby retarded its de-
served recognition as an unusually valuable
hepmate in the production of crops. Exact
science has never advocated either of these
exclusive standpoints.


The prevailing impression regarding the
highly nutritious character of the cheese
rests apparently largely on the general rep
utation OF nitrogenous organic substances, as
albumen, casein, etc., and on its unusual eff.
cheney in the form of milk. | am not aware
that special exact observations have ever
been communicated for the benefit of society
regarding the comparative food-value of any
particular kind of cheese the comparative
value Of cheese as n nitrogenous constituent
Of mems food has in all probability never
been decided by actual tests in competent
hands. To increase our information regard
ing that point deserves the serious attention
of our dairymens' Associations. A careful
investigation Of that kind would ultimately
decide on more satisfactory basis, the i'm
portant question What is the best economy
to manufacture a wholesome, and thus more
generally acceptable cheese2 The first
requisite for successful introduction of a
manufactured article Of food, besides a rea
sonable price, and a full confidence in its
wholesome properties, are definite physical
and chemical qualities. The true interests
of the dairy business Of the country are ev-
identity best served by the restriction to
few standard articles, sufficient to suit di-
verse tastes and the special requirements of
different classes OF society. The late cond.
ton of the dairy business in most European
countries ought to serve as an instructive les
son they are in large degree the out.
growth Of obsolete notions, local tastes and
petty interests. There is scarcely any other
article Of human food sold in those countries
by one and the same name, which differs as
widely in regard to its essential proximate
constituents, as the cheese rendering even
in most cases, an approximate comparative
valuation of its merits as food quite difficult
Home consumption of cheese, it is true, is in
many localities supplied by low grades of
skim milk cheese they never gained rep.
utation beyond narrow limits and scarcely
any of them acquired any prominence for ex-
portation. We are in danger to DRIFT in a
similar direction, in case individual enter.
prise is left without safer guide than pri-
vate means as a general rule are able to Sc.
cure. Our great and influential dairy asso-
Citations ought to take an active part in pro.
viding the pecuniary means to test carefully
the most judicious propositions of new modes
Of making cheap cheese, aud thereby furnish
instructions, which tend to stimulate private
experiments in the right direction. No other
branch of our agricultural industry has a
greater interest at stake; aud none can bet
ter afford to supply the pecuniary means to
promote its special interests. Why not have
an experiment station for the exclusive bene.
of the dairy business of the country, under
the control aud patronage of the American
Dairymen's Association ?