220 androscoggin society. 



Dairy. 



Statement on Cheese. I strain the milk at niglit in pans, in 

 the morning skim ofi" what cream rises (luring the niglit, put the 

 milk into my tub, strain .the morning's milk in with it, and 

 add hot water enough to make it about the same degree of heat 

 that milk is when it comes from the cow; then add what rennet 

 I think sufficient to bring it to a curd ; let it stand from two to 

 three hours and sometimes longer, (the time depending upon 

 the strength of the rennet;) then with a pudding stick I stir it 

 up and let it stand until the curd settles ; then dip off what 

 whey I can conveniently, and put tlic curd into a cloth to drain. 

 In preparing it for the press, I cut it in squares about half an 

 inch thick, and to a peck of cheese add a cup of salt; put it in 

 press, let it stand about four liours, then turn it, let it stand 

 about twenty-four hours, and when in the screen turn and grease 

 them every day. 



Nancy B. Chadbourn. 



