124 ' [Senate 



david g. young. 



David G. Young, of Columbia, Herkimer co. respectfully submits 

 the following statements in relation to his sample of cheese, to whom 

 they may concern. 



Number of cows 20. Time of taking said cheese from the press and 

 their weight, June 1, 106 lbs. June 4, 106 lbs. June 6, 104 lbs. Said 

 cheese made from three milkings or nearly so, being made in connec- 

 tion with others pressed in a smaller hoop, the exact account cannot 

 be given, commenced making single curded cheese June 9th, which 

 for several days following, averaged VOlbs. per day. No cream ta- 

 ken from said cheese, nor none added ; degree of heat of milk when 

 rennet was added, 90° Fahrenheit ; degree of heat used in scalding 

 100°. Age of rennets used one year old, taken from calves from four 

 to eight days old, kept from food 12 to 18 hours ; rennets thoroughly 

 salted and dried ; from four to six rennets soaked at a time in three 

 gallons of water ; sufficient salt added to be found at any time at the 

 bottom ; quantity of rennet used was one gill to 50 pounds of cheese ; 

 common salt used at the time of making samples at the rate of two 

 and a half pounds to the hundred of cheese in curd. 



CHRISTOPHER GREENE. 



My method of manufacturing cheese, is as follows : In the first place, 

 take particular care the milk be cooled so that it will keep perfectly 

 sweet. I put the rennet to the milk at the heat of from 82° to 86° 

 Fahrenheit, and vary the temperature according to the temperature of 

 the atmosphere, in cool wether ; in the spring and fall, at 85° or 86° — ■ 

 in warm weather from 82° to 84°. I prepare my rennet by steeping a 

 sufficient quantity to last six or eight weeks, being careful to salt enough 

 to keep it sweet ; strain off, put into jars or bottles and use a sufficient 

 quantity to thoroughly produce the curd in a state not to waste, and no 

 more, as too large a quantity of rennet will invariably produce bad 

 cheese; from 45 to 60 minutes is about the time necessary before 

 breaking the curd. I break the curd fine before I heat it, or scald, as 

 is generally termed ; then I gently raise the heat to 98° in very warm 

 weather, and to 100°, in cooler weather, and let the whey stand on the 

 curd at that heat until it is cooked so that the curd will press dry, 

 which I determine by taking a handful of curd and pressing it — if the 

 whey presses out dry and the curd close together, it is fit to salt; I 

 use a large tea cup full of salt to 15 lbs. cheese ; in scalding, I keep 

 the curd fine by frequently stirring the curd. 



The cheese I present for competition, was made from 20 cows, two 

 days' curd, pressed in a self-press, often taken from the hoop bandage, 

 oiled with whey, oil collected with annutto. No cream w^as added. 



Exeter, Otsego county. 



