Page:Hand-book on cheese making.djvu/33

 have an intelligent comprehension of the active force of the peptic secretion. When such knowledge is acquired he will see the importance of never countenancing any coagulating fluid that is not immaculately pure in extraction and free from any subsequent taint. He will also understand its nature enough to always make a judicious application of it to the milk designed for manufacture. Here the necessity of step No. 1 joining hands with No. 2 is apparent, for he cannot make a judicious application unless his olfactory sense is trained to perceive and gauge every variation of the milk quality. Necessity No. 3, is in following the quality variation of milk into the cooking and maturing curd. It is a well-known fact with cheese makers that no two vats of curd will scarcely ever work exactly alike in succession. If one is to know absolutely just what to do and what to leave undone at certain moments of assimilation and maturity in curd, he must have gained that knowledge not from books but from continued practical experience. Here the necessity for previous learning arises. No pettifogger would be expected to argue legal points before the Supreme Court, because lack of advancement in the rudiments of his profession would make him as unfit for such a pleader as a farmer or merchant. Every man to his business, and no man to be trusted in any trade capacity until he has proved himself competent. So, if an amateur lawyer or doctor is not to be trusted, why should responsibility be placed on the shoulders of a green hand at cheese making? He is expected to properly prepare an important article of human food, and, inexperienced and ignorant of the rudiments of the trade, he stumbles along in the dark, doing, perhaps, the best that he can, and not so much to blame for the failures that accrue as are his employers.

Wide dispersion of training schools for both butter and cheese makers is not far off, and I, for one, hail that day with delight.