120 • [Senate 



0. Matthews, 44 -. 3 



J. Quance, 44 ...... 3 



G. Waterman, 44 3 



E. McConnell, 44 3 



William Peck, 95 4 



John Smalley, 50 ...... 3 



Ch. Ives, 40 3 



C. Heminway, 40 ...... 3 



35 



All made during the month of June last — from two milkings — no 

 addition of cream — common Onondaga salt — a half pint rennet to 100 

 pounds of cheese, or sufficient to turn the milk in half an hour. 



ZENAS ELARED, AND OTHERS. 



To the Judges on cheese, of the New-York State Agricultural 

 Society : Gentlemen — I respectfully report, for the combination of 

 dairymen in Litchfield, and adjoining towns in Herkimer county, 

 that the samples of cheese, here presented, are the result of an effort 

 to suit the style of cheese to the foreign demand, which requires 

 them to be of firm texture, mild flavor, and pressedin such a propor- 

 tion that they are half as thick as they are wide. 



Process of manufacture. The cheese is made from two milkings. 

 Evening's and morning's milk. Evening's milk is cooled to keep it 

 sweet. The cream that rises on evening's milk is taken off and put 

 with morning's milk, or some other warm enough to mix it thorough- 

 ly with the whole mass. Evening's and morning's milk is put to- 

 gether and warmed to 90 degrees heat if the weather is cool, if warm 

 to 86 or 88, according to the temperature of the weather. Enough 

 liquor from sweet calves' rennet soaked in warm water, or brine, to 

 curdle the milk in three-quarters of an hour sufficiently hard to work, 

 is added with a slight coloring of annatto. When the curd is hard 

 enough to work, it is cut in large checks with a knife or ware, then 

 allowed to stand ten minutes, then made fine by working it carefully 

 with the hands. Whey and curd is then heated to 100 degrees,* and 

 kept to that point till the curd is thoroughly prepared. The whey 

 then drained off, and pure Onondaga salt added in proportion of one 

 pound to forty of curd, with allowance for what passes off with whey. 

 The curd is then spread and cooled before putting it to press, to 

 check the rapid fermentation introduced in the process of working it. 

 When sufficiently cooled, the curd is put into a hoop and pressed to 

 the fullest extent of the capacity of the presses in use, for several 



* Great loss formerly occurred from heating the "whey and curd too much; the 

 cream was dissolved by the whey, and drained off with it, thus injuring the quality 

 of the cheese and the amount of the product. By attention to this point, the product 

 of some cheese dairies have been increased from 300 pounds to 430 pounds a cow, 



