164 AGRICULTURE 





The amount of rennet used to produce 

 coagulation in about ij hours is one drachm 

 of prepared rennet to five gallons. If only 

 a small quantity of milk is used (fourteen 

 gallons), one drachm rennet to four gallons 

 should be taken. The curd should be 

 longer in forming and softer than Cheddar. 

 Cutting should be done with the American 

 knives, but not in such small particles as for 

 Cheddar making. The cubes should be 

 something between the size for Cheddar and 

 Cheshire cheese, although this must be regu- 

 lated to a certain extent by the acidity in the 

 curd. After cutting, let it stand for a few 

 minutes, and then stir for thirty minutes, after 

 which it must be scalded to 88 F. with hot 

 whey. After scalding, under normal conditions, 

 allow the curd to settle, but where the milk is 

 acid, it should be continually stirred in order 

 that too much acid may not be produced until 

 the curd is sufficiently dry. The whey should 

 be drawn when it contains .17 of acid, the 

 curd is then removed to the cooler, with just 







