STATE AGRICULTURAL SOCIETY. 271 



7th. Xo particular rule observed as to the age of the curd 

 when to begin to heat up to scald; that must be left to one's own 

 judgment. 



8th. Heat is applied by heating whey till it is raised to 100^, 

 and kept at 100^ for one hour. 



9th. Cheese should uniformly be made the same, unless skim- 

 med, and then less scalding is required. 



10th. I determine when curd is scalded enough by the degree 

 of heat used, the length of time in scalding, and by the feeling of 

 the curd. 



11th. I separate the whey from the curd by having one end of 

 the vat raised sufficiently to let the whey drain off. No particu- 

 lar rule for receiving the salt. 



12th. I salt with Turk's island salt, 3 lbs. to 100 lbs. curd; 

 salt is applied when nearly cold enough to go into press. 



13th. The curd is put in the press in about fifteen minutes 

 after the salt is api^lied, put in cold for two reasons : first, I think 

 it makes milder cheese; second, you will not be as likely to have 

 white whey. 



14th. I press with a patent screw press one day. 



15th. The cause of the pressing cloth adhering to the cheese 

 is sourness, and the remedy is in keeping everything sweet. 



16tli. I give coloring inside by dissolving annatto in milk. 



17th. No difficulty in procuring a good rind on cheese if suf- 

 ficiently cooked. 



I8th. The oil is obtained from the whey cream, for the dressing 

 of the cheese. 



19th. The cause of cheese swelling is for the want of cooking. 



20th. I always use a thermometer to test the degree of heat. 



NKLSOX FRY. — Gouverneur, St. Lawrence Co., N. Y. 



Wlio received the 1st rremium on cheese less than one year old, 

 at the State Fair at Watertown, Oct. 1856, makes tlie following 

 statement as to liis metliod uf making ciieese : . 



1. I do not warm nil tlu' milk at any season, but I heat up 

 about 4)ne-eighth ])art (•!' the milk, as tliat mixed with tlie remain- 

 ing seven-('i«^hths, tlir whole will be warmed to 90^', Fahrenheit; 

 86^ will do in very warm weather. 



