310 BOARD OF AGRICULTURE. 



After salting, put into the hoops, and let it .stand a short time 

 before pressing. Press lightly at first, and from one to two 

 hours before bandaging. Press two days, if possible, and then 

 remove from the press to the dry-house. Trim and dress the 

 top and bottom. Let them remain several days before dressing 

 the sides, to let them dry and prevent moulding. 



To facilitate the turning and care of the cheese in the dry- 

 house while in their curing process and preparation for market, 

 they are placed upon ranges having two pieces of scantling 

 placed at a distance of twelve or fourteen inches, and the cheese 

 placed upon a cover like that of a box, and when turned another 

 is placed upon the top of the cheese, so that it is turned without 

 raising the cheese entirely ; the bottom cover becoming the top 

 one, is used for the next cheese, and so continued for the entire 

 length of the range. The cheese remains in the dry-house from 

 thirty to sixty days, and sometimes longer, according to the 

 state of the market and the wants of the purchaser. 



The larger part of Massachusetts cheese is sent to Boston 

 market, although some is sent to New York, or to supply the 

 smaller markets. Large quantities are shipped to foreign mar- 

 kets, and the demand for American cheese in Europe is steadily 

 increasing ; and it is said by Mr. Willard, (the agent sent to 

 examine the foreign markets and collect information that would 

 be of service to our American dairymen,) that there is at the 

 present time no cheese in the English market that stands higher 

 in the estimation of the consumer, or commands a higher price, 

 if we except the chedder cheese. 



Cheese by many has been considered simply a luxury, while 

 they would allow milk to possess very nutritive qualities. Is it 

 not true that cheese retains these nutritive qualities in a very 

 condensed form, and becomes an economical article for food as 

 well as a great luxury ? 



I have spoken of the vats in which the cheese is made. 

 These are made of tin ; and the ones I spoke of are of the 

 capacity of six hundred gallons, placed in wood vats, with a 

 space between largo enough to place iron pipos one and one- 

 fourth to one and one-half inches in diameter. This space is 

 filled with water, and steam is forced through them to heat the 

 water, which heats the milk and tho curd in all its processes 

 before it goes to press. 



