122 [Senate 



mrs. william ottley. 



This cheese was made in June 1845, from the milk of six cows 

 each cheese was made from three milkings, the milk was set as soon 

 as milked ; the quantity of rennet used, was two table spoonfuls to 

 one milking ; being six spoonfuls to one cheese ; let the milk stand 

 after being set about one hour and a half, then break the curd up 

 very fine, and let it stand (the evening milking) until morning, the 

 curd will be settled to the bottom ; whey it off gently ; scald the tub ; 

 go through with the same with the morning's milking in the course 

 of the day ; the curds being thoroughly drained, chop them fine, and 

 then scald them, the water being as warm as the hand will bear, let 

 the curd remain in the water about three minutes, stirring it gently 

 all the time with the hands ; then add a pail of cold water, and let it 

 remain about two minutes, stirring it as before ; after removing the 

 curd from the water, salt it immediately ; the quantity of salt, one 

 pint, (fine salt;) the curd is retained during the scalding and salting 

 in strainer, place it into a cheese hoop, and let it drain one and half 

 hours; pressed 36 hours in "an improved press," turning it four 

 times ; the weight used at first, is quite small, and increased as the 

 cheese becomes more solid. The rennet was prepared thus : put a 

 whole rennet into two quarts of cold water, with salt suflScient to 

 preserve it, in two days it is fit for use. The cheese was turned once 

 a day, rubbed and greased. This is continued until cold weather. 



One hundred and four pounds of this cheese was made in June 1845, 

 and 271bs. in June 1844. The old cheese is presented to show the 

 quality of chees, made as above stated, when it has been kept a length 

 of time. 



Oaks Corners, Phelps^ Ontario co. JY. Y. 



D. NOLTON, AND OTHERS. 



To the committee on cheese of New-York State Agricultural Soci- 

 ety ; Gentlemen, the following is the process in which my own cheese 

 is manufactured: the milk of evening and morning is poured into a 

 vat together, the milk is raised to a temperature of from 90 to 95 de- 

 grees, according to the weather, then only sufficient rennet is poured 

 in to change it from milk to a curd state, which takes from 20 to 30 

 minutes, then the process of breaking the curd is commenced, this 

 is continued for about 20 minutes, then hot ivater is poured around the 

 tin vat, which is inclosed by a wooden vat bottom and sides, this 

 heating process continued, still breaking the curd fine, until all 

 the soft and pithy curd becomes firm, then a strainer is placed on a 

 sink into which the curd and whey is dipped, using care to keep the 

 curd fine stirring it up until most of the whey is separated from the 

 curd, getting the curd about to the temperature of the weather, when 

 it is seasoned almost entirely by my own judgment, which is a little 



