344 [Senate. 



674 733 



The above was made by straining the evening's milk into a tub 

 and keeping it till morning; the cream which rises during the night 

 is skimmed off; about half of the evening's milk is put into a tin ves- 

 sel, and partly immersed in a larger kettle containing water, by which 

 it is heated sufficiently to raise the whole mass to 90 degrees; the 

 morning and evening's milk are then put together, and rennet enough 

 added to coagulate it in about forty minutes; it is then broken up 

 by hand and scalded to 98 degrees for half an hour; the whey is then 

 drained off and 1 lb. of fine Salina salt added to 40 lbs. of curd, and 

 pressed in the usual way; being in press 48 hours before it is weigh- 

 ed. 



Oct. 1st, changed the process by heating the whole of the evening's 

 milk so as to make the whole come up to 90 degrees of heat when 

 mixed with morning's milk, and had additional help to break up the 

 curd slow and fine, and keeping the same at 85 degrees heat during 

 the process. Curd worked very fine and scalded forty-five minutes 

 at 95 degrees. The same quantity of salt added; pressed and weigh- 

 ed the same. 



Oct. 



The above separate statements show an increased ratio from the 

 given quantity, notwithstanding a diminution in the quality of grass 

 by frost. The regularity of heat, &c. was improved during the last 

 ten days of the experiment, which is the only difference in process. 

 During the first fifteen days, the cows were fed with green corn raised 

 by sowing broad cast. During the balance of the time they were 

 fed four quarts of oat and barley meal per day, each, with whey. 



William C. Young. 



Litchfield, Oct. 19, 1842. 



