COMMUNICATIONS. 193 



Mould into balls of convenient size, stamp and immerse in cold 

 water, to harden ; it is nov/ ready for the market. 



If, however, it is desired to preserve it for a time, pack closely 

 in a crock, and cover over with a strong brine. Thus preserved, 

 it will keep the year round, especially if during the summer the 

 brine be occasionally scalded or renewed — care being taken, in 

 all cases, to strain the brine before using. 



TO SWEETEN RANCID BUTTER. 



"Work it over with a sufficient quantity of new milk, until 

 every particle of it is brought into contact with the fluid, and 

 allow it to stand an hour or two ; then drain off, and wash thor- 

 oughly with clean cold water. This is the cheapest and surest 

 method. 



Others prefer Chloride of Lime, which should be employed in 

 the proportion of 30 or 40 drops, in sufficient quantity of water, 

 to two pounds of butter, and applied in the same way as the 

 milk. 



Cheese- Making is also a process involving no little labor and 

 skill. Of course, all rules for conducting the process must be 

 general ; and it should not be forgotten, that no deduction, how- 

 ever explicit, can compensate for want of experience. 



First, it should be understood that no good cheese can be made 

 without rennet^ the preparation of which requires especial care. 

 Let me briefly name the points : 



After emptying the calf s maw of the curd, cleanse and put it 

 in a strong brine and leave for a few days ; then stretch it over 

 a slender bow and hang it up to dry. Thus prepared, it will 

 keep some time, and a single square inch, steeped over night in 

 warm water, will be sufficient for the milk of five ordinary cows. 

 Another method is, to cleanse the maw, salt it after the manner 

 of meat, and dry it on a stick as before ; a warm two quart brine 

 is then made, strong enough to bear an Qgg^ in which the maw, 

 cut in pieces, is steeped for twenty-four hours ; one tea cup full 

 is sufficient for the milk of ten cows. It should be preserved in 

 glass bottles, well corked, 

 w 



