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twenty five cows, and it was not until the middle of June tliat I Lad my number 

 complete ; twelve of these were heifers that were never milked before. Some of 

 my cows proved to be bad milkers, those I dried off in September ; this reduced 

 my number to fifty. I made from the first of May to the first of November, 

 nine tons of cheese. The precise amount of butter that I have made in the 

 course of the season I cannot tell, but it will not vai-y much from eight hundred 

 pounds. I have had many and serious difliculties to contend with, the past 

 year, having my cows to pick up in different places, bringing them together 

 entire strangers to each other ; and many of them coming in late, very much 

 lessened the product of the dairy. The inconvenient and improper fixtures which 

 are to be found, in many instances, for making and curing cheese, all unite in 

 convincing me, that any set of rules for making cheese would not be practica- 

 ble even with the most proficient cheese maker. It is therefore necessary that 

 those enjxaofed in the manufacture of cheese should have sufficient knowledge of 

 the science to determine the result of their practice, and this cannot be learned 

 from verbal instruction. It is by practical experience and close observation only, 

 that the maker can learn to adapt his practice to the frequent and extreme 

 changes to which our climate is subject, varying the quality of the milk, and 

 materially affecting cheese in process of curing. There are, however, leading 

 principles which form the basis of operations, and should be closely adhered to 

 in all cases in the process of manufacturing cheese. My usual mode is to 

 take my evening's and morning's milk to make one cheese; the evening's 

 milk is strained mto a tub, and cooled to prevent souring. This is done by 

 setting a tin vessel into the tub filled with cold water; this I usually do when I 

 commence milking. If the weather is very warm and sultry, the water will need 

 to be changed once and sometimes twice in the course of the evening ; for unless 

 the animal heat is extracted, the milk will be sure to sour in the morning. I 

 take off the cream that I'ises, and put evening's and moraing's milk together. — I 

 put a quantity of new warm milk with the cream, stir it well together, and put 

 it into the tub with the rest of my milk, the curdling heat of which should be 

 about ninety degrees. I then put in a sufficient quantity of rennet to produce 

 coagulation in from thirty to forty minutes; while the curd is forming, it should 

 be let entirely alone. After the curd is completely formed, I cut it up with a 

 cheese rake made for that purpose; I then let it stand twenty or thirty minutes 

 for the whey to separate from tlie curd ; I then proceed to break up the curd, 

 and this must be done with the utmost care, and especially if the curd comes 

 soft. After I have gone through with it, and thoroughly stirred it in every part, 

 I then let it stand and settle; a strainer is thrown a\'er the tub, and gently 

 pressed down with the hand into the whey, a portion of which is dipped off", and 

 placed over the fire to heat ; Avhile this is heating, I work the curds with my 



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