126 [Senate 



L 



two common tea cups full and put into the milk, and stir it well ; 

 let it then stand three-quarters of an hour, then take the knife with 

 eight blades and pass it around the edge of the tub, and then cut the 

 curd each way across the tub, then let it stand about fifteen minutes ; 

 then take the knife attached to the screw, place the knife on the curd 

 and turn the crank to cut the curd down through to the bottom of the 

 tub, it then being cut into small pieces ; then stir up the curd, and as 

 soon as the curd settles enough so that you can dip out some of the 

 whey, put it in the kettle which is in the arch, and let it warm mode- 

 rately ; and when it becomes a little warm, dip it out of the kettle and 

 put it into the tub, and continue to dip it back and forth, so to keep 

 it all warm, and increasing in heat until it raises to 104 degrees, and 

 then let it remain one hour — occasionally stir it up — ^then dip off" the 

 whey, or nearly so ; take two pails full of cold spring water, and put 

 it into the tub with the curd ; then stir it up, then dip oft' the water and 

 curd into a drainer, and then stir up the curd ; then take another pail 

 full of cold water and pour it on to the curd, and stir it up so that it 

 will drain off"; then put in about 18 oz. salt — istir it up so that it will 

 become equally salted, and prevent its being stuck togetherj then 

 weigh the curd, and for every 16 lbs. curd, add 6 oz. pure dairy salt, 

 and stir it up well ; let it stand in the drainer half an hour ; then put it 

 into the vat, and put a light weight upon it, for one hour, and then put 

 on a heavy weight, and let it remain 4 hours ; then turn it and let it 

 remain 18 hours. 



'Take it from press and put it on a board, and put on hog's lard until 

 it is well greased over ; then put on a bandage to prevent its spreading 

 out, and turn it every day. 



Hamburg, Erie county. 



JOHN RAYMOND. 



The two cheeses I present to the judges of cheese of the State 

 Agricultural Society, was made near the middle of June, 1845. 



Keep 16 cows; cheese made from two milkings, night and morning; 

 no addition of cream; use one pound of Onondaga salt to 40 lbs. curd ; 

 in preparing the rennet, I take a healthy calf not less than five days old, 

 let him suck one of my healthy cows, (for I keep no other,) in the 

 morning ; let him stand three or four hours, kill it, take out the rennet 

 as near whole as possible; one or two days after, put them in a jar 

 and cover them with plenty of dry salt ; they can be preserved in this 

 way for years ; use both skin and curd ; think the strength as often in 

 the curd as in the skin. In using, take three or four rennets, put them 

 in a cotton bag made for the purpose, and put them into a tub or jar, 

 with ten quarts of water and plenty of undissolved salt — use suflScient . 

 quantity to bring curd in 40 minutes — say one or two tea cups full ; pre ss 

 with iron bar six feet in length, three inches from one pivot to the other, 

 with 2001bs. weight ; dip bandage cloth in oil or whey butter, draw it 

 on snug and tight ; turn them daily ; warm with stove when necessary. 



