No. 62 .j 43 



quare, with a cheese knife; then gently break it with the hand and 

 whey off; then work it fine with a sharp knife; then add the scakl- 

 ing whey; have it a light scalding heat; let it stand about half an 

 hour, then separate the whey from the curd; then add one tea-cup 

 full of ground Onondaga salt to every 15 or 20 pounds of curd; if the 

 curd is very dry of whey, to 30 pounds of curd; then dip it into the 

 hoop and put to press; press in a lever press two days, turned once in 

 the meantime; then taken out, rubbed with annatto, soaked in ley, 

 then rubbed with lard; placed on shelves and turned daily through 

 the season- 



Mr. Fishh Statement. — The cheese presented with this statement 



was made in the month of from the milk of twenty cows; 



one day's milk, or two milkings; the quantity of salt, one pound of 

 refined Salina salt to forty pounds of curd; the quantity of rennet no 

 more than sufficient to digest in 30 minutes; curd prepared for the 

 hoops and put to the press; turned down the first day, and pressed in all 

 48 hours; then taken from the press, placed upon tables prepared for 

 the purpose; turned and rubhed daily, and moistened with whey oil 

 as often as necessary, to keep them smooth and prevent cracking. 



Mr. Greeri's Statement. — The cheese presented with this state- 

 ment was made in June last, from the milk of twenty-three cows; 

 one day's milk or two milkings; no addition of cream; the quantity 

 of salt, one tea-cup full of refined Salina salt to 20 pounds curd, or 

 about two and a half pounds of salt to 100 pounds curd; rennet pre- 

 pared by steeping several at a time until the strength is obtained, and 

 then straining off the liquor; use a sufficient quantity to digest in 45 

 minutes; one tea-cup full to 30 pounds curd, generally answers the 

 purpose when prepared as above; curd prepared and put into the 

 hoop, pressed one hour; then turned and change of cloths, and press- 

 ed from six to eight hours; then turned and cloths changed again, and 

 pressed in all 24 hours; then taken from the press; placed upon ta- 

 bles prepared for the use; turned and rubbed daily, and moistened 

 with whey oil as often as necessary. 



Mr. HasweWs Statement. — My cheese was made in the month of 

 July from eight cows, with two milkings; with no addition of cream. 

 I used Liverpool salt, about a half pint; the rennet used in quantity 

 about two inches square, and steeped in half a pint of cold water 

 eight hours previous to being put into the milk; they were put in a 

 lever press and remained there 44 hours; were turned three times, 

 and salted in the press; were taken into the cheese room and rubbed 

 and turned every day. 



Mr. Burc/i's Statement. — The cheese exhibited here were made on 

 the 20th and 22d of May, from 44 cows and two milkings; 47 cows 

 were milked in the dairy in all the season; no additions were made 

 of cream, but the cream from the milk kept over night was put in. 

 We use the Onondaga salt, the purest we can get, in the proportion 



