«M ANNUAL REPORT OF THE Off. Doc 



to taste, and, if a desirable article is to be made, it should have 

 mixed into it a little cream or melted butter. It can be put up in 

 various forms for the nuirket, the chief requirement being that it 

 shall have an attractive appearance. 



A cottage cheese of less acid character can be made by taking 

 milk that'is only mildlv sour and using a little rennet extract to 

 hasten the coagulation. In this case the temperature used in ex- 

 pelling the whey need not be so high. 



(2.) Potted Cheese^ or Ciuh Cheese. — This is on the market under 

 various brand names, such as Club House, Canadian Club, Meadow 

 Sweet, etc., being put up in small jars. This cheese is very easily 

 I)repared on a small scale. Take a piece of any good well-ripened 

 cheese, pare off the rind, cut the cheese into small chunks and pass 

 them through a meat-grinding machine. To the cheese thus ground, 

 one adds one ounce of melted butter of good quality for each pound 

 of cheese and works it through the cheese until thoroughly incorpor- 

 ated. Then take small jars or jelly glasses, cover the ioside with 

 a layer of melted butter and pack into them the cheese, filling nearly 

 level full. Then cover the exposed surface with melted butter and 

 put over this a cover of paper. Set away in a cool place until 

 wanted for use. The writer knows of cases where small dairv farms 

 make cheese and put the product on to the local market in this form 

 with great success. Any housekeeper can easily put up cheese in 

 this way. Cheese put up in this way has, for the consumer, several 

 advantages, since it does not dry out before being used up, is in con- 

 venient form to set directly on the table, is exceedingly palatable 

 and is soft enougli to be spread on bread or crackers, if desired. 



94. Special Dairy Beverages. 



The value of whole-milk, of skim-milk and of buttermilk as bev- 

 erages has been long well known, supphing, as they do, readily 

 digestible nutrition and quenching thirst, at the same time. There 

 is one preparation of milk which deserves more attention as a com- 

 mon beverage that it has received, and that is koumiss, prepared 

 from cows' milk. Its use is now largelv confined to invalids, but 

 it is a most desirable beverage for w^ell people. In no form of prepa- 

 ration does milk seem so easily digestible, even in weak stomachs, 

 as in the form of koumiss. People can drink hnnniss. who can not 

 use ordinary milk. It can be easily prepared in any household and 

 any dairyman could work up a good local trade in it, after once 

 getting a start. Many people do not like koumiss at first, but readily 

 acquire a taste for it and become exceedingly fond of it. A good 

 article of koumiss can be prepared, on a small scale, as follows: 

 To three quarts of fresh milk, add three level tablespoonfuls of 



