164 [Assembly 



degrees^ and kept at that temperature, being stirred occasionally 

 to prevent packing until sufficiently hard for the press, when it 

 was dipped into the sink, drained and salted, with three pounds 

 Ashton's Liverpool salt to 100 lbs. curd. Pressed forty-eight 

 hours in a screw press, being turned once and bandaged in the 

 time. Then removed to the cheese-house, greased as often as 

 necessary to prevent cracking, and turned and rubbed daily. The 

 rennet, when taken from the calf, was cleaned of its contents, 

 salted and stretched on a stick to dry, and when wanted for use, 

 soaked in strong brine until the strength is w^ell drawn and the 

 liquor only used. 



Swiss Cheese. 



This article is being manufactured in various parts of our coun- 

 try, and is supplanting to a considerable extent the imported 

 article. Two cheese, weighing fifty pounds each, were exhibited 

 at the fair by Gilgian Egger, of Annsville, Oneida county, a Swiss 

 farmer, who is deriving a very handsome profit from his cheese. 

 It sells readily in New- York market, for sixteen cents per pound. 



Mr. Egger' s method of manufacturing Swiss cheese.. 



The two cheese exhibited, were made from twomilkings (f twenty 

 cows. No addition was made of cream. The cream was taken away 

 from one milking of one of the cheeses. One pint of rennet to 

 fifty pounds of cheese, of strength so that one teaspoonful thick- 

 ens half a cup of milk. I blow up the rennet like a blister, so 

 it will dry quick, then take a little piece every day and ^oak that 

 three days, (not over that.) I press it as quick as possible after 

 it is made. I use the common salt, of any description. I set the 

 milk at eighty-two degrees, Fahrenheit's thermometer. The curd is 

 broken very fine. I scald the curd at 120 degrees of the ther- 

 mometer. After the cheese is pressed, it is put in cold spring 

 water for five or six hours. JVo salt is put in the curd, but it is 

 salted on the top after it is made, through the summer, until it is 

 four or five months old. It requires from four to five quarts of 

 milk for one pound of cheese. 



