158 AGRICULTURE 



Acid curd must be frequently opened out 

 and turned, to hasten on the drying process 

 before the acid has developed too far. Sweet 

 curds are kept warm and disturbed as little 

 as possible. During this process of "matting" 

 the development of the acidity causes a con- 

 siderable change in the condition of the 

 curd. It becomes elastic, smooth, and, when 

 torn apart, distinctly stringy, and has an 

 acid smell. When the curd contains from 

 .75% to .80% acid, it is ground in the curd 

 mill, and salted in the proportion of i oz. 

 salt to 3 Ibs. curd ; the salt must be very well 

 stirred in. 



It is then filled into the moulds lined with 

 a clean cheese cloth, and put in press, at first 

 with only the weight of the screw. 



The temperature of the curd when put in 

 press should not be above 75. If too warm, 

 the fat is liable to be pressed out and lost. 

 After two or three hours, the pressure may 

 be increased to about 6 cwt., and left so 

 overnight. The following day increase 



