-5rA:NAGEMENT OF A DAITIT. 1^ 



■agreeable aromatic "flavor to the cheese that may be made with 

 it. When no good rennet can be procured, a decoction of 

 the yellow flowers of the cheese rennet, or yellow lady's bed 

 straw, gallium verreni, (which blossoms in July and August,) 

 will answer every purpose for coagulating miik. Or the ma- 

 rine acid, in the hands of a judiciol^B person may be used for 

 this purpose, as is practiced in Holland. 



There are different modes of making cheese-practised by 

 our dairy women, who have each of them much confidence in 

 their own skill and soience. It will, perhaps, best comport 

 with this short work, to insert only an -account of a single 

 mode, practised in England, which seems to embrace the best 

 and most generally approved views of this manufactory in the 

 United States. 



After the milk is brought to a certain degree of heat, (about 

 100 degrees of the thermometer upon the average, though in 

 summer 90 will be sufficient, as on the contrary, during win- 

 ter a higher degree will be requisite) it is poured into a large 

 -vessel, where the rennet is added to it, and which is closely 

 covered up for a short time, perhaps ten or twelve minutes. 

 If the rennet be good, it will have effected a coagulation of 

 the milk, which is gently stirred, when the whey-begins imme- 

 diately to separate, which is taken off* as it gathers, until the 

 cura becomes tolerably solid. It is then put into a drainer, 

 (a vessel made for the purpose, the bottom of which is perfor- 

 ated with small holes] and the cover of which is pressed down 

 with any convenient weight. After it hus thus stood for some 

 time, and is pretty dry, it is returned into the first vessel, or 

 dish, where it le cut into very small pieces by means of a 

 cheese knife, (which is furnished with three or fowr blades, 

 fixed on prongs from the handle, that cut m ^horizontal di- 

 rection) it is then salted, and properly mixed by the hand. 

 Lastly, it is pat into a cheesitt, or stout dish with iron hoops, 

 which has a cover that goes exactly into it :• a cloth being pla- 

 ced between the curd and the vessel. In this case it is'sub- 

 mitted to the action of the cheese-press, when it is occasion- 

 ally taken and. wrapped in dry cloths, till it has. completely 

 parted with the whey: when this is suspected to be the case^ 

 the cheese is laid aside for one or. two days, when it is again 

 eaxmined : and if there-be any appearance ef whey remaining, 

 the pressure and application of cioths are repeated. As soon 

 as it IS ascertained that the whey is extracted, the cheese is 

 laid out on boards made for the purpose, (and which are, si 



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