DAIRY AND SEED IMPROVEMENT MEETINGS. 26l 



They should be carefully ted and any vegetable or grain that 

 effects the quality of the milk should be carefully avoided. The 

 cleanliness of the stable is another factor that plays an im- 

 portant part. Modern inventions have also added to our 

 success. During the past year we have installed a Sharpies 

 Mechanical Milker and find that it is very satisfactory. One 

 feature of this machine is that it keeps the milk from all con- 

 tact with 'the air during the process of milking. Another thing, 

 we found that it was becoming almost impossible to hire farm 

 help where there were a large number of cows to milk night and 

 morning. 



As soon as the night's milk is brought in it is strained into a 

 large tin vat in a cool room, and while it is still warm, to it is 

 added one teaspoonful Rennet Extract to 50 pounds of milk 

 and it is allowed to set for forty minutes ; then being ready to 

 ''cross off." This is done by the use of regular cheese knives, 

 cutting the curd into discs. The curd is left in the vat until 

 morning and then the drainers are placed in the curd sink, plac- 

 ing a cheese cloth in each. The night curd is dipped into eacli 

 of them. The morning curd is treated in the same manner, 

 then dipped in with the night curd to drain. Great care should 

 be taken not to break the discs in handling the curd, for cheese 

 is often spoiled by improper draining. The cloth should be 

 gently lifted from the sides of the drainer and the curd moved 

 toward the center with a perforated skimmer and after it forms 

 into lumps it should be twisted up in the cloths and have a 

 weight placed upon it. For ten five-pound cheeses we use eight 

 drainers. After becoming packed together, it should be cut 

 into pieces the size of an egg, continuing this process until it 

 is very firm, when it is ready to scald. Then it should be cut 

 into thin slices, placed in the vat, and water that has been heated 

 to 135 degrees poured over it. Then let cool and once more 

 dip into the drainer and let drain 1-2 hour under weight. It is 

 now run through the curd chopper and salted, using four table 

 spoonfuls salt to 7 lbs. curd, then placed in the hoop and pressed 

 until the next morning when it is taken from the hoops and 

 placed in the curing room where the cheese are turned and 

 greased every day to prevent moulding and cracking. If prop- 

 erly cured they will have a bright golden finish and will be ready 



