Dairyer

The ability to determine the composition of milk and its products, to such an extent as will serve practical purposes, is a very desirable acquirement for the dairyer.

We admit it, but the Cheddar system does not seek quantity so much as quality; and when any dairyer takes to cutting tools in order to gain that advantage, he forsakes the Cheddar system and has no longer a right to call his product Cheddar.

The great object of the dairyer must be to produce, good, wholesome milk, and afterwards to keep it pure and free from contamination.