No. 63.] 343 



dissolves it and prevents its escaping with the whey; the milk when 

 ready for the rennet should be some degrees less than milk warm (as 

 I never have used a thermometer I cannot say how many.) My 

 method of preparing the rennet is, wdien taken from the calf to turn 

 it inside out and strip off the filth with dry hands; it is then salted 

 and lays three days in the salt, then turned back and stretched on a 

 stick to dry: when wanted for use it is put into a tight vessel and 

 three quarts of warm water added to each rennet; a common tea- 

 cup full when so prepared, wall cause four barrels of milk to coagu- 

 late; it should be about one hour in coagulating. When sufliciently 

 hard, it is cut up with a machine made for the purpose, and left to 

 settle; when sufficiently settled, the wdiey is dipped off and put over 

 the fire and heatetl until it is as hot as the hand can bear to be put to the 

 bottom of the kettle. Before it is put on the curd the butter should 

 be carefully stirred up, and as much whey as is necessary for cooling 

 the curd after it is scahled is dipped off and set aside. The scalded 

 whey is then carefully dipped on and the curd stirred up; then a 

 second mess is dipped off and heated in like manner. Before the 

 second mess is put on, the w^hey is dipped off and the curd stirred 

 again; it is then put on and stands until scalded hard enough; the 

 whey is again dipped off and the curd stirred up, the cooling 

 whey is then put on ; it is then dipped into the sink to drain off 

 the whey, and ground in the machine which I mentioned in the ap- 

 paratus for making cheese; it is then ready to receive the salt, which 

 is put in, in the ratio of a common tea-cup full to sixteen pounds of 

 curd, (though some allowance should be made when the curd is not 

 drained very dry,) the salt should be well stirred in; it is then ready 

 to be put into the press; it is turned once while in the press and re- 

 mains in the press twenty-four hours, then carried into the cheese 

 house and painted with annatto; it is then greased with butter made 

 of cream taken from the whey, and turned every other day, when 

 new, and greased at the same time; when it is cured it should be 

 turned and greased as often as necessity requires. 



N. B. My method of scalding is so that the curd will creak be- 

 tween the teeth wdien chewed. Henry Crosby. 



Salisbury^ October 18, 1842. 



Mr. Young's Statement. 



For the following experiment, a premium of one year's subscrip- 

 tion for an Agricultural paper w^as awarded at the Fair at Herkimer, 

 October 20, 1842: 



I here report to the Herkimer County Agricultural Society the 

 result of thirty days' experiment in making cheese from a given 

 quantity of milk, viz: from twenty cows. September 20th com- 

 menced measuring the. milk and weighing the cheese made from the 

 same when taken from the press; found the milk to weigh nine pounds 

 to the gallon. 



