REPORT OF THE AGRICULTURIST 71 



SESSIONAt PAPER No. 16 



Method of Making, 



Requirements for two cheese : — 



One gallon new milk 

 Fifteen drops rennet extract. 

 One ounce pure dairy salt. 



1. Strain the milk into a clean pail or other suitable vessel. 



2. Get the milk to a temperature of 80° F. 



3. Dilute the rennet with about ten times its bulk of water, in order to get it 

 evenly mixed and more easily distributed. Add it to the milk and stir gently to bot- 

 tom of the pail for three minutes. 



4. Cover the pail with a clean cloth in order to retain heat. Four folds of 

 butter muslin will do nicely. If the temperature of the room is low, it is advisable 

 to set the vessel containing the milk in another containing water two degrees higher 

 in temperature than the milk. If the temperature of the water falls below 80° F. a 

 little warm water may be added to it. 60 to 65° F. is the best room temperature. 



5. Stir the surface of the milk gently with the end of the thermometer to keep 

 the cream from rising. Do this every ten minutes or so for the first half hour. Do 

 not stir after the milk has begun to coagulate. 



6. Lay the board with the straw mat on it and the two moulds with collars, where 

 they can drain undisturbed in as even a temperature and as free from draughts as 

 possible. The time the curd takes in draining will depond to a considerable extent 

 on the temperature of the room and on the manner in which the curd is ladled. If 

 the temperature falls much below 60° F. the curd will take too long to drain and may 

 have a bitter flavour. If kept at too high a temperature, or if ladled roughly, there 

 will be a loss of fat and the result will be a harsh, dry cheese. If ladled in thin slices, 

 it will drain more quickly than if ladled in thick slices. When a nice soft coagulum 

 has formed, which ought to be in from two to three hours, take out a large ladleful of 

 curd and set it aside to form smooth tops for the cheese. Then gently ladle the rest 

 of the curd into the moulds in thin slices, putting on last of all the curd from tbe 

 ladleful which was set aside. If the tins do not hold all the curd to begin with, the 

 remainder may be added as soon as that in the tins has sunk sufficiently. 



7. When the curd has sunk to the lower edge of the collar, which should be in 

 from twenty to thirty hours, remove the collars gently, place a clean mat and board on 

 the top of the moulds and turn them over. Care must be exercised in removing the 

 first mat, as the curd is apt to adhere to it. It is be3t to roll it backwards gently like 

 a roll of paper. 



8. Sprinkle the top of the curd with good salt, about \ oz. between two cheeses. 



9. Wash the draining table, replace the cheese on it and let the cheese drain for 

 another twenty-four hours. 



10. At the end of that time, turn as before and sprinkle the other side with a 

 similar amount of salt. In twenty-four hours after this, the cheese should be ready 

 for eating, if they are used fresh, but if not disposed of, the moulds may be removed 

 and the cheese turned daily. 



11. Wrap neatly in grease-proof parchment paper, pack in cardboard boxes and 

 send to market. 



BEEF PPtODUCTIO-N. 



The experiments conducted with beef cattle this year have not been wholly of a 

 comparative nature. 



Tbe work here reported upon includes three lots of Angus steers purchased in Wel- 

 lington county and put on feed April 1, 1910, and two lots of Shorthorn steers carried 

 over from the previous year. The latter were reported upon last year as steer calves, 

 dropped in June, 1909. 



