No. 105.] 125 



DUANE Richardson's 



To the Recording Secretary of the N. Y. State Ag. Fair for 1845 : 

 This may certify that the cheese I exhibit at the State Fair, was made 

 the first of June last. The number of cows I milk is forty, including 

 six two year old heifers. The cheese was made from two milkings, 

 and no addition of cream ; the quantity of salt is six ounces to fifteen 

 pounds of cheese — Salina salt ; three tea cups full of rennet for one 

 hundred pounds of cheese ; steep the rennet in warm water, two quarts 

 for one rennet ; as it is used out, add a little water, if the strength will 

 admit. 



I use the old fashioned lever press, bandage the cheese the day it is 

 taken out of the press, grease and turn them often until they become 

 considerably cured, and then moftly rub them with the whey that first 

 runs from the cheese when it is first put into the press ; that whey is 

 salt and rich enough to make a good surface, and give the cheese a 

 good appearance, &c. 



Schuyler,. Sept. 16, 1845. 



ERASTUS COLVIN. 



Memorandum of cheese manufactured by Erastus Colvin, in the town 

 of Hamburgh, Erie county. N. Y., September 15, 1845. 



Number of cows kept, 38. Produce from each cow, 12 quarts milk. 

 Season for making cheese, from 1st to 15th June. 



Time of milking, between 5 and 6, morning and evening. 



Dairy house is built over a running spring of water, two stories high, 

 lower one for making cheese. The upper one is furnished withshelves for 

 curing it. Utensils for making, consists of a tub which holds 135 galls., 

 a kettle which is placed in an arch, also a brass kettle which is set in a 

 hogshead in which water runs continually, and consequently around the 

 kettle, which holds 21 galls., into which the milk is placed, to be kept 

 cool and sweet; g knife with eight blades being set into one handle, 

 about half an inch apart, for the purpose of cutting the curd perpendi- 

 cularly in the tub ; and also a knife which is fastened to the end of a 

 screw, being half as long as the diameter of the tub — a crank being 

 fastened to the opposite end of the screw, above a nut which is long 

 enough to lay on the top of the tub ; by putting the nut on the tub, 

 and turning the crank, the knife cuts the curd from the bottom to the 

 top. 



Process of making cheese: First set the milk in the tub, and make 



the temperature 80 degrees ; then take 6 rennets and put them into a 



stone jar, and then put about 1 gallon cold spring water, and let them 



' soak until the strength is out of the rennets ; into the jar put about two 



handsful of fine salt; from this (it being previously prepared) take 



