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is the practice at the present time among dairymen to bandage cheese as 

 soon as they are taken from the press and oiled ; this is done with a kind 

 of cloth called cheese sacking. There is a better method of putting the 

 bandage upon the cheese, however ; it will be recollected that the curd is 

 first put into the cheese hoop for pressing in a sack made of coarse cotton 

 cloth ; after the cheese has been in the press six or eight hours it is neces- 

 sary that it be taken out and turned over for the purpose of giving it 

 good shape. When this is done, let a bandage, made to fit the circumfer- 

 ence of the cheese and lap two or three inches over the sides, be put around 

 it ; then as the cheese is pressed the bandage becomes snug and fits per- 

 fectly. Bandages that are put on after the pressing is finished are apt to 

 be too loose. The advantages of this are, that it prevents the cheese from 

 spreading and cracking, keeps it in good shape, and prevents flies from 

 working at it. Green cheese weighs considerably more than when thorough- 

 ly cured ; it will weigh at least one-sixth or seventh more when green than 

 at the age of three or four months. During the hottest part of the sea- 

 son cheese is most liable to crack; when this takes place, great pains should 

 be taken to fill the cracks with pulverised cheese, which should be press'- 

 ed in tightly and the cheese kept well oiled. Let them be turned over at 

 least once a day without fail, and great care must be exercised to keep 

 away flies, and have the shelves kept neat and free from insects of all 

 kinds which are wont to gather in a cheese room. The room should be 

 kept as cool and dark as possible during hot weather. 



The directions here given properly apply to a dairy of cows numbering 

 from ten to thirty, with which a cheese can be made daily. With a few- 

 cows it becomes necessary to have two day's time or moi'e to accumulate 

 curd sufficient to make a cheese of comely size ; the curd of each day should 

 be hung away in some cool place till enough is obtained to make a cheese; 

 then let it all be scalded and pulverized together : then proceed as we 

 have pointed out. The most common method of preparing cheese for 

 market is to put it in boxes ; a single cheese in a box made to fit. Let a 

 piece of brown wrapping paper envelope the cheese. Thus prepared for 

 market it suits purchasers. This manner of packing is far preferable ta 

 packing five or six together in a cask ; it is less liable to spoil in hot 

 weather, and looks better and nicer in market. 



With regard to butter-making, I consider the best time for making it, 

 in Wisconsin, to be in the month of June ; since the pasture at this sea- 

 son of the year is the best and most nutritious, and cows will give at least 

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