No 105.] 123 



higher with salt than most people like their food, then it is put in 

 press, the whey which runs from the curd is very salt, which leaves 

 the cheese in a fine palatable state, changing the cloths twice, letting 

 it remain from 24 to to 48 hours. 



My dairy of cheese is made from forty cows. The cheese that 

 I have entered for examination, was made the last of July or 

 the first of August, this present year. The manner which Ingham 

 Townsend's cheese, of Floyd, and R. H. Roberts' of Trenton, is 

 made the same as my own, and made in the same months ; also J. 

 Hamblin, J. W. Pierce, and J. S. Hamblin. There is no addition 

 of cream. 



DANIEL EELLS,JR. 



This cheese was made in June. I keep twenty-six cows. The 

 cheese was made from two milkings, no addition of cream. Our rule 

 for salt is two pounds per cwt. We use the ground evaporated salt, 

 made at Syracuse. We put in sufficient rennet to fetch it in three 

 quarters of an hour, or before the cream begins to rise. Prepare it 

 by putting one into ajar at a time with cold water and salt, add wa- 

 ter and salt daily, as much as is taken out, until the strength dimi- 

 nishes, then throw it away, scald the jar, and commence anew. We 

 use the double Lever press, with fifty-six pounds weight. After the 

 cheese is pressed, it is washed over with a preparation of annatto and 

 strong lye, when it is dry, rubbed with butter, and bandaged in about 

 24 hours, kept in a cool airy room. 



Mw Hartford, Sept. 16, 1485. 



EPHRAIM STORRS. 



To the committee on cheese ; Gentlemen, the three cheeses I here 

 present for your examination, were made on the 22d and 29th of July, 

 and on the 1st of August, from a dairy of 34 cows, two of them were 

 farrow, and 6 heifers. There were two milkings (night and morning) 

 in each cheese ; there was no addition of cream, but made as the 

 whole of my dairy is made. I use the Salina salt, and put a teacup- 

 ful to 151bs. of curd. The exact quantity of curd I ascertain by mea- 

 suring the milk when all is in the tub. I used 4 teacupfuls of rennet 

 for each of these cheeses, previously prepared, by making a strong 

 brine, scalding and skimming it well; it then when cold, is put into 

 a keg or tub, and one dozen of good rennets put into the brine, it 

 then stands one week, and is fit for use. The cheeses were pressed 

 in the old fashioned lever press, about 24 hours, they were then taken 

 out, weighed and marked, and put on the table, rubbed over with a 

 preparation of annatto, and left to stand 15 or 20 minutes, then rubbed 

 over with grease, afterwards turned and rubbed regularly every day. 



