perfectly the Swiss mode of cheese-making and the best manner of
churning. Thus, the most excellent produce was gained from the same,
or rather from a smaller, quantity of milk, when the reckless waste
was deducted. Each shareholder had the right of skimming the milk
from his own cows, taking what he required for his personal use, or
he might send his entire share of butter, cheese, whey and goats' milk
with the common stock to market, where such co-operative wares already
brought the highest price. Thus, the farmer gained both ways, not only
receiving more money, but saving in dairy utensils, house room and
fuel, and his wife in labor.

Great was our glee over these enlightened and successful efforts; but
a friendly dispute immediately arose when one amongst us expressed a
surprise that the half dozen bauers who shared the Olm in common
did not manage matters on this improved principle. They would find
themselves richer, more care-free men. Moidel declared her inability
to form an opinion. Old Franz, however, had much to say. He thought
it would be foolish. Why need the Hofbauer mix himself up with others,
when he only wanted to make meagre cheese for family use, while if
there were any over it always brought its worth in kreuzers at the
market? And then the pounds and pounds of butter were all wanted for
Schmalz. It might be sweeter, it is true, if they could melt it down
at the hut, but then there was the fear of setting the place on fire,
and the home-melted Schmalz went fast enough, as Moidel knew. And as
for the artificial Schmalz which was being sold in the towns now,
it was made of palm-oil, fresh suet and butter, and colored with
the yellow dye called Orleans; and people praised this machine-made
Schmalz and talked of progress! But he hoped, so long as he handled a
frying-pan, to stick to good old Schmalz and good old ways.