152 AGRICULTURE 



also depends to a certain extent on the 

 quantity of the milk. 



A large body retains its temperature and 

 acidity better than a small one. Rennet is 

 usually added in the proportion of one 

 drachm to three gallons. This is mixed 

 with four or five times its volume of cold 

 water, and should be well stirred into the 

 milk for from three to five minutes. After 

 this, the stirring should only be done very 

 lightly on the top, so as to prevent the 

 cream rising, until signs of coagulation are 

 noticed, which is first shown by a slight 

 thickening of the milk. 



The vat must then be covered over, and the 

 milk allowed to remain perfectly quiet while 

 the process of coagulation is going on. As 

 soon as the coagulation is strong enough, the 

 curd may be cut. This may be ascertained 

 by gently inserting the finger and raising it 

 slightly, and when ready the curd will 

 break clean across and show signs of 

 draining. 



