' 128 [Senate 



adding fine salt, in the proportion of 8 oz. to 20 lbs. of curd ; press the 

 cheese twenty-four hours, when it is well oiled with melted butter, 

 turning every dayin hot weather, and occasionally oiling. 

 Jlusable, 9th month, 15, 1845. 



EXTRACT FROM OTSEGO COUNTY REPORT. 

 WILLIAM C. YOUNG. 



Aivarded first 'premium, Otsego county. 



I hereby report to the Otsego County Agricultural Society, the making 

 of two cheeses from twenty-five cows, which are herewith presented in 

 the following manner, viz : A sufficient quantity of calves' rennet, 

 prepared by taking the stomach from the calf twelve hours after suck 

 ing — emptying it of curd, if there should be any — carefully rinse the 

 stomach with cold water ; roll it in dry salt as long as the salt will 

 adhere to it j then stretch it on a bow and hang it in a cool place to 

 dry for one year — is added to the evening's milk as soon as drawn from 

 the cow, to coagulate in three-quarters of an hour. Annatto is likewise 

 to be added, in the following manner: One half pound of annatto to 

 one pound of bicarbonate of potash, dissolved in two quarts of water, 

 to be added in the proportion of two table spoonfulls to fifty weight of 

 cheese ; the curd is then cut into squares of about one inch, with a 

 wooden knife, and then left to settle in the whey during the night. 

 The morning's milk being managed in the same way ; after settling one 

 half hour, the morning's and evening's curd is then added together. 

 A brass kettle nearly filled with water, is- then suspended in the vat, 

 reaching within four inches of the bottom, into which is inserted a lead 

 pipe attached to a patent steamer ; the mass is then warmed to eighty- 

 five degrees, being stirred gently with the hand during the time of 

 warming; it is then broken carefully with the hands of two persons,, 

 thirty minutes ; the heat is then increased fast enough to bring the 

 whole mass up to 100 degrees Fahrenheit, in forty minutes, carefully 

 stirring with the hands — at which temperature it is kept for thirty 

 miuutes ; the whey is then drawn off ; the curd is then stirred fine and 

 pressed with the hands, as long as the whey will run ; it is then stirred 

 up again and salted with two and a half pounds of fine Salina salt to 

 100 lbs. of curd, pressed weight ; it is then put in press, with a pressure 

 of twelve hundred pounds, remaining six hours ; it is then turned into 

 a dry cloth, remaining until the next morning ; it is then to be turned 

 again and pressed twenty-four hours longer ; it is then taken out and 

 set on the shelf, being turned every day and rubbed with whey butterj, 

 as occasion may require, to prevent cracking. 



Richfield, Sept.. 30, l845l 



