106 BOARD OF AGRICULTURE. 



• 

 If it be desired to practice this mode of separating the whey, by 



cooking the curd, without the use of a vat, it can be done nearly 

 or quite as well in the ordinary cheese tub, but involves greater 

 labor. In such case, as the whey subsides, dip out a portion of it 

 into a tin vessel, to be set in another of hot water, and when 

 ■warmed, say to between 130° and 140° let one pour it slowly into 

 the tub containing the rest of the whey and curd, while another 

 stirs it briskly yet gently, so that no part gets over-heated ; the effect 

 of which is both to separate some of the butter which then escapes 

 as oil, and to over-cook the outside of the particles of curd. Too 

 much heat will cause curd to run in the whey like toasted cheese, 

 and a coating of this tough substance acts like a water proof wrap- 

 per and effectually shuts up whatever whey remains inside the 

 particles. The result of this would be a soft, porous cheese, liable 

 to huff; but by using suitable care the same effect can be produced 

 as in the easier method of employing a vat. There is, in both 

 cases, the same necessity for the frequent use of the thermometer 

 to attain and keep the proper temperature. It will be necessary, 

 when a tub is used, to heat successive portions of whey, all of 

 which must be added with the same caution. After the curd is 

 cut sufiSciently fine and the whole is at the proper temperature, it 

 may remain undisturbed for a while, if examined occasionally to 

 see when it is cooked to the proper degree. 



The amount of salt to be used should vary, according as it is 

 desired to have the cheese ripen rapidly for an early market, or to 

 keep a long time. If it is intended for sale or use at thirty or forty 

 days old, one pound of salt to fifty of curd is sufficient ; but if the 

 cheese is to be kept longer, the proportion of salt may be increased 

 up to one pound to thirty of curd. The general practice in Her- 

 kimer county is to use two and three quarter pounds to the hun- 

 dred ; witli this amount the cheese ripens in good time and yet 

 will keep well for exportation to foreign markets. Tlie nn)re salt 

 is added, the slower will be the ripening, and the longer the cheese 

 will keep. 



The best cheese press I have seen is one invented bj' Charles 

 Oyston, of Little Falls, New York ; embracing the application of 

 the toggle-jointed lever. As the resistance to compression rapidly 

 increases with the reduction in the size of the object pressed, it is 

 important that the multiplication of the power should increase in 



