246 north aroostook society. 



Dairy Produce. 



Mrs. J. Cloudmau says : — The cheese oflfered for premiuTD 

 was made the first week iu August, from the milk of five cows. 

 The nights milk was strained, and allowed to stand until morn- 

 ing, when it was warmed to the heat of milk just taken from 

 the cow, to which was added the mornings milk, and rennet 

 enough to bring it to a curd in twenty minutes. The curd was 

 then broken up, and the whey being dipped off, I let it stand 

 seven hours, occasionally cutting it, and pressing out the whey. 

 I then chop it, and add nearly a tea-cupful of salt ; let it re- 

 main in press twenty-four hours, and keep in a dry, cool place ;. 

 dressed with pork fat and pepper. 



Mrs. D. Foster says : — This cheese was made the first week 

 in August, from the milk of five cows. Immediately after 

 straining the milk at night, I added rennet enough to bring it 

 to a curd in from thirty to forty minutes, and let it stand till 

 morning ; then broke it up very gently with the hand, and dip- 

 ped it off; served the morning's milk the same, and added it ta 

 the night's curd ; let it drain till four o'clock in the afternoon^ 

 occasionally cutting it, and keeping a light weight on it to press 

 out the whey ; then chop it, and add a little more than half of 

 a common sized tea-cupful of ground rock salt ; press twenty- 

 four hours ; the milk and curd were never any warmer than when 

 taken from the cow ; kept in a dry, warm place, and turned 

 once a day, and dressed with butter. 



John Allen's dairy consists of seven cows. The June butter 

 was made as follows : We set our milk in tin pans; let it set 

 twenty-four to forty-eight hours ; skim as clear from milk as- 

 possible, and churn; our butter comes in from fifteen to thirty 

 minutes; take our butter out of the churn, wash clean from 

 buttermilk, and salt one ounce to the pound ; set away in a cool 

 place twenty-four hours, then work it over and pack down, and 

 keep it from the air as much as possible. 



Hiram Stevens says his dairy consists of four cows, and 

 adds : This cheese was made from the milk of four cows ; they 

 Jire of the Durham and Hereford breed. I feed my cows on 

 liay in winter, and grass in summer, with salt under cover so 

 that they can go to it any time they choose, and also go under 

 cover out of the way of flies and storm. My dairy being small;, 



