32 ELEMENTARY AGRICULTUEE 



should never be filled more than half full. Butter- 

 making is greatly aided in late years by the use of 

 the separator and butterworker (Figs. 18 and 19). 



Cheese-making. Cheese may be made from 

 skimmed milk, or the whole milk. Most of the 

 cheese we buy at the store is made from the whole 

 milk. Years ago our grandmothers made cheese as 

 commonly as they did butter, but cheese-making is 

 such a long process that to-day it is done in cream- 

 eries or factories. Cheese is the solid part of the 

 milk in such form as will keep for long periods. A 

 little difference in the process of the making, pro- 

 duces a different sort of cheese. One book tells us of 

 one hundred and fifty-six different kinds. They are. 

 usually found in three classes — hard or soft cheese, 

 cream cheese, and sage cheese. 



Cottage Cheese. Cottage cheese is a home prod- 

 act made by heating sour milk, which has thickened, 

 to the point where the curd separates from the whey. 

 The whey is drained off through a cheesecloth, and 

 the dry curds are seasoned with cream and salt. 

 A great deal of this is sold on the market for table 

 use. 



By-products. The by-products of the dairy are 

 skimmed milk, buttermilk, and whey. These are 

 chiefly used in feeding young animals on the farm, 

 because it costs less to ship fat stock than it does 

 feed or milk. The curd of the milk is dried in large 

 factories and ground fine and used in the sizing of 

 paper. Milk sugar is made largely from whey. This 



