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the curd by itself, which should be pulverized still further by the hand, 

 till it is crumbled into fine pieces. Then let a quantity of whey be put 

 in a boiler heated, or as some dairymen practice, who have everything 

 convenient, pass a tin heater through the vat containing the curd and 

 whey. The proper temperature of scalding may be ascertained by squeez- 

 ing the curd in the hand ; if it is sufficiently scalded it will give forth a 

 squeaking sound indicative of sufficient heat. Let the heated Avhey then 

 be drawn off, and the curd salted with common salt, the quantity used is 

 not uniform, some use more and some less ; it is essential that enough be 

 used to preserve it, and not so much as to render it impalatable. 



This point can be attained by any one who exercises some degree of 

 judgment ; the taste of the curd is the guide of most people while salting. 

 It makes but little difference whether the weather be hot or cold, the 

 quantity required is the same. If a cheese is salted too much it will 

 become hard, and on being broken will crumble, but if not salted suffi- 

 ciently it will be tough and possess a strong, disagreeable taste. • Care 

 should be taken that while salting the curd, it be thoroughly stirred so 

 that it be all seasoned alike ; then let it be put into a cheese hoop of a 

 size suitable to the quantity of curd, place it in a press, and let it be 

 pressed till the whey ^ all pressed out which may be done in the space 

 of twelve hours. The kind of cheese presses in use are various, and 

 every farmer engaged in the dairy business has his preference. It is 

 desirable that a cheap press be used if it will answer the purpose ; some 

 of the numerous patent presses are well calculated to secure their object, 

 but they are too costly to be used by many. The old fashioned lever 

 press is extensively used now by the dairymen of Central New York ; it 

 costs but little and it gives a constant pressure which is highly desirable 

 in pressing cheese. The greatest objection to it is that it requires con- 

 siderable space. After the whey is all pressed out let the cheese be taken 

 from the press and the outside thoroughly rubbed with whey oil ; this 

 substance is made from the cream which rises on whey set in tubs or 

 kettles ; churn this cream in the same manner that the cream of milk is 

 churned until the butter is made, then simmer it over a fire into oil suit- 

 able for dairy use. Some color the outside of cheese with coloring mat- 

 ter, rocoa or some other substance of a similar nature ; this substance is 

 also used to color the curd at the time of setting, and give a bright, red- 

 dish cast to a cheese when made. But all this is merely for the purpose 

 of pleasing the eye ; it adds nothing to the goodness of the article. It 



