:o. 



No. 112.] 16; 



Cheeses weighing oyer five hunt^red tounds each. 



Your committee also with pleasure report, that two very 

 guperior cheeses, hot?i in quality and appearance, weighing 

 together over one thousand pounds, were exhibited by Jesse Wil- 

 liamvS, of Rome, Oneida county. 



The samples, weighing over 500 lbs., each stood erect and in as 

 perfect shape and condition as a cheese not weighing over 501bs.j 

 and upon examination proved of most excellent quality, having 

 cured as thoroughly as those of smaller size and same age. A 

 special premium of $25 is recommended to Jesse Williams, of 

 Rome, Oneida county, for this fine production of the dairy, 

 which was an ornament to the show and very creditable to him 

 as a dairyman. 



Method of manufacturing the two large cheese^ {over 500 Ihs. each^ 

 hy Jesse Williams^ Rome^ Oneida county. 



These samples of two large cheese, offered for exhibition by the 

 subscriber, were made on the 13th and 17th July, from the milk 

 of about 200 cows ; two milkings, without the addition of cream. 

 The process as follows : The night's milk was strained into two 

 tin vats, placed within two wooden ones, with a cavity of one 

 and a quarter inches between, into which cold water was intro- 

 duced at one end and discharged at the other, at an elevation 

 sufficient to float the tin vats, and kept running thro' the night, 

 stirring the milk occasionally until cooled to about sixty degrees. 

 The morning's milk being added, the temperature was raised to 

 eighty-five degrees, when a small quantity of annatto and suffi- 

 cient rennet to coasjulate the milk in about fifty minutes were 

 added, and the vats covered with cloth to retain the heat. When 

 sulficiently hard, the curd was cut into s^^uares of one and a 

 quarter inches and allowed to stand until the surface was covered 

 witli whey, when it was gently broken with the hands ; at the 

 same time the temperature was raised to about ninety-five de- 

 grees, by forcing steam into the water between the vats ; when 

 the curd was made fine it was allowed to settle, and the whey 

 drawn from the surface witli a syphon, when it was again broken 

 with Iho hand aiul the heat raised to ninety-eight or a hundred 



