DAIRYING.
{"newspaper_name": "Litchfield enquirer.", "edition": "01", "page": "p2", "byline": ""}
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The manufacture of butter and cheese is on- ly carried on to the extent demanded by home Cheese was formerly produced for sale, and of such quality that it commanded (when old) from twenty to twenty-five cents, per pound. The same system of manufacture is still pursued The different dairy apart- ments were shown us, and all informatIon Tn regard to the various processes and manage ment cheerfully given. The buildings appro- priated to tsis branch of business are rather small. They were erected soon after the com mencement of the society. and are less convenl- ent than most of thei: modern built structures are-t is therefore designed to supply their places by new ediice. to be constructed on the most approved plan. The several rooms for milk, butter and cheese, are kept with most scrnpulous neatness. Not fly or any other insect, nor even the least speck of dirt could here be discovered. The cheese room was cool and airy, the windows of which were protected by gauge screens, aud the temperat- ure kept low by wetting the floor with cold water After the cheese is properly cured in this room, aud before the weather has become SO cold as to make it liable to freeze. it is re- moved to room in the cellar or basement of the house. Here the temperature is nearly the same-about 45 degrees at all times. It iskept here any length of time and it improves with age. .t'