OXFORD SOCIETY. 87 



cover the curd, and then chop it in tlie water. After it is 

 drained, put it to press. Quantity of salt used, one table spoon- 

 ful to a pailful of milk. After pressing, I turn and dress them 

 daily until ripe for market. Weight of cheese per cow for the 

 season, eighty-five pounds." 



Statement of Mrs. Joel B'lillet, Norway. " Our dairy con- 

 sists of four cows. In winter, they are fed on stock hay till 

 the latter part of the winter, when they have some oats. In 

 summer they have grass only. Dry pasture is the best for cows. 

 I set the milk in a cool cellar until the cream rises, Avhcn I skim 

 and churn this alone. I work out all the buttermilk, then salt 

 it with pure ground rock salt. I then set it away in a cool 

 place for twenty-four hours, then work it over again, and put it 

 away for use. Prepare^d in this way it will keep very 'nice. 

 The produce of butter is thirty pounds per cow per month. 



" In the manufacture of cheese, I strain my milk in a tub im- 

 mediately after milking, and then add the rennet night and 

 morning. After removing the whey, I put the curd in a basket 

 to drain. After which I chop and scald it. I allow one-half 

 an ounce of salt to a pound of curd, and one tea spoonful of 

 saltpetre to twenty pounds of curd, and put it to press. After 

 the cheese is well pressed, I put it in a room to dry, and turn 

 and rub them every day till fit for use. I made one hundred 

 and forty pounds of cheese in the months of July and August." 



