434 WISCONSIN AGEICULTUEE. 



a pickle ; tli3n take it from the jar and hang it up to dry, after 

 wliicli it is to be replaced in the jar — the covering of wliicli should 

 be pierced with a few holes, to admit the air — and allowed to 

 remain in the jar for twelve months. When wanted for use, a 

 handful each of leaves of sweet briar, dog rose and bramble, with 

 three or four handfulls of salt, are to be boiled together for a 

 quarter of an hour, when the liquid is to be strained off and 

 allowed to cool. The maw is then to be put into the liquid, to- 

 gether with a lemon stuck round with cloves, and the longer it 

 remains in the liquid, the stronger and better will the rennt be- 

 Half a pint of the liquid is sufficient to turn fifty gallons of milk. 

 The curd, when formed, should be broken with the skimming 

 dish or the hand, as soon as possible, but without pressing, as 

 the least violence has been found to make it come off white, and 

 thus weaken the quality of the cheese. The whey may be run 

 off by lifting the tub gently on the edge and allowing it to flow 

 into a vessel placed beside the tub. The curd should be allowed 

 to stand until the whey has gathered in another part, and this 

 is also poured off. When quite freed from the whey, and the 

 curd has acquired a little consistency, it is cut with the cheese 

 knife, gently, at first, and more minutely as it hardens, after 

 which it is put into the drainer. A square vessel, with small 

 holes in the bottom, and a cover to fit inside the hide, is placed 

 upon the curd, with a cloth thrown over it ; and pressure is ap- 

 plied according to the quantity of the curd ; and in this state it 

 is allowed to stand for half an hour. It is then cut into pieces, 

 about two inches square ; the whey is again discharged, and 

 double the pressure is applied. This process of cutting it 

 smaller, and increasing the weight until the pressure is 100 

 pounds, is continued for three or four hours. It is then cut very 

 small, and thoroughly salted, in the proportion of 13 ounces of 

 salt to 20 pounds of curd. A clean cheese-cloth, rinsed in warm 

 water and wrung out, being then placed in the chessel^ the curd 

 is put in, and half-a-hundred weight laid on it for an hour. It 

 is then put under a press of 200 pounds, where it remains for an 

 hour and a half; after which it is taken out, and a fresh cloth 

 placed is the chessel. The chesse is then placed upside down, 



