272 ANNUAL REPORT OF NEW- YORK 



2. In this state, i. e. the whole mass of milk being warmed to 

 90^ I add the rennett. 



3. Early in the spring, and after cold weather sets in, I wish 

 the mass of milk to be warmed fully to 90*^ to do which requires 

 the portion heated up to be made warmer than in hot weather. 



4. I use calves' rennet I full salt and dry the rennets for 

 use. I soak in cold water in a stone jar three rennets with a 

 little salt, sage, cloves and cinnamon; to three rennets put, say 

 three quarts of water. To make a 100 pound cheese I use nearly 

 a pint of this liquid. 



5. I break the curd with a tin cheese cutter into fine squares, 

 and then mix intimately by hand; then let it stand until the whey 

 rises and the curd settles, stirring occasionally and dipping off 

 the whey as fast as it rises. 



6. No rule, only discretion. 



7. As soon and fast as possible after dipping off the whey we 

 heat it up and as soon as it is hot enough we dip it back into the 

 curd for scalding; this we do gradually, stirring constantly, and 

 when the whole mass is at 105^ and thoroughly mixed, we let it 

 stand forty or fifty minutes until the curd becomes crumbly and 

 will be springy when squeezed in the hand, and will squeak when 

 pulled between the teeth. 



8. Answered above. 



9. Don't vary the rule of scalding on account of the weather, 

 exc-ept that in cold weather it will require more hot whey or hot- 

 ter whey to bring the mass to 90^. 



10. Answered under No. 7. 



11. We spread a strainer on a large sink, (prepared for the 

 purpose) and the whey drains off of itself without any squeezing, 

 and while lying in the sink, on the strainer, I salt it, without 

 minding the temperature — salting as soon as the whey is drained 

 off. 



12. To each 17 lbs. of cheese I use one teacupful of Onondaga 

 salt, and apply as stated under No. 11 — mixing very fine. 



13. I let the curd get cold before putting to press; if put to 

 press warm the cheese will stick to the strainer and will never 

 have a smooth rind. 



14. I use a patent cheese press, called the self presser; I don't 

 know the amount of power; no danger of pressing too hard; I 



