172 AGRICULTURE 



Set at 60 to 65 F. Add two drops of 

 rennet per quart, and stir for a few minutes. 

 In from twenty-four to thirty-six hours ladle 

 into a huckaback cloth placed over a rack and 

 drain for from eight to ten hours. Scrape 

 down the sides of the cloth occasionally to 

 assist drainage. Then turn into a clean cloth, 

 and press between two boards under a weight 

 of about 14 Ibs. Add salt to curd when 

 firm. Moulds 2f x if ins. Line with 

 grease-proof paper. One gallon average 

 milk will make six or eight cheeses. 

 Pont Three gallons of whole milk set at 95 F., 

 e one drachm of rennet ; stir for three or four 

 minutes, and then again in ten minutes. 



The time taken for coagulation is about 

 twelve minutes. From coagulation till the 

 curd is firm enough to cut and put into cloths 

 is about one hour. The curd is then cut in 

 three directions, down, across, and corner- 

 wise, and ladled into two cloths. The same 

 amount of curd should, as nearly as possible, 

 be put into each cloth, as drainage is then 



