94 



Journal of Agriculture. 



[8 Feb., 1908. 



downward. When the bottles are properly drained the lids are screwed on 

 tightly and placed in a position convenient to the milk lift. The samples 

 are taken from each can with a long handled dipper, the milk being well 

 stirred. The jars should be filled about three parts full and the lid imme- 

 diately replaced and numbered. The dipper must be washed and dipped 

 in boiling water after the sample from each supply is taken. If care in this 

 respect is not exercised one milk may be contaminated through another 

 and lead to the condemnation of an innocent supplier. When the samples 

 are taken the jars containing same should be placed in. water and 

 brought to a temperature of 98 degrees P'ah. It is not necessary to test 



A TYPICAL SPONGY CURD. 



all the samples for temperature — one or two will be sufficient. The same 

 precautions must be taken with thermometer as with the dipper used for 

 sampling before transmitting from one jar to the other. Ten drops of 

 rennet are added to each jar, the contents being shaken so as to mix. The 

 lids must be replaced immediately after all operations. When the milk 

 is formed into a firm curd and whey showing it is cut into small particles 

 with a sharp knife sterilized tetween each jar. When all the curds are 

 cut as much whey as possible is drained off. To facilitate this process 



SEVERAL OF THE WORST CURDS. 



and prevent loss of curd it is a good plan to place under the lid a small 

 cheese circle or a piece of clean butttr cloth. The whey is drained off at 

 frequent intervals, the temperature being maintained at 98 degrees Fah. 

 In about 8 hours' time the contaminated samples will show, a bad smell 

 being given oft' ox\ the lids being un.screwed. The curds should then be in 

 a fairly firm condition, and are emptied on a table slightly dished towards 

 the centre. The samples are then cut in half with a sharp knife. A 

 sound curd will be solid whilst an unsound one will be holey, the amount 



