531 Cultivation of Gntfs Land. Dairying, Ahtking of Ckecfe. 



is ground. The colouring thus obtained is mixed with the milk in the cheefe-Cuh, 

 in the manner and at the period before mentioned, care being taken to prevent any 

 of the unreduced particles of arnetta from falling into it. 



Setting the Curd. .The degree of temperature which milk ought to poffefs, fo 

 as to be in the beft poffible condition for applying the rennet, is a point by no- 

 means fully decided. It is, however, admitted that the quantity and quality, or 

 texture of the curd, depend much on the length of time the curd is in forming* 

 and that on the quantity and ftrength of the coagulurn employed, the (late of the 

 atmofphere, and the heat of the milk, at the period of its being mixed*. In this 



* Mr. Marflwll obferves that &quot; it is known from daily experience, that the warmer the milk is when 

 the rennet is put to it, the fooner it will coagulate with a given quantity of rennet of a given ftrcngth. 

 It is equally well known, that the cooler the milk, and the longer it is in coagulating, the more tender 

 and delicate the curd becomes : on the contrary, if the milk be too hot, and the coagulation takes 

 place too rapidly, the curd proves tough and harfli. But it feems to be a fa ft equally well eftablifhed, 

 that a cheefe made from milk which has been coolly andflowly coagulated, is longer before it becomes 

 marketable than one made from milk which has undergone a lefs deliberate coagulation ; and which 

 oeing drier, and of a harfher texture, fooner becomes cheefey and fit for the tafter. Therefore, the 

 great art in this ftage of the procefs lies in the degree of warmth of the milk when set ; that is, when 

 the rennet is put to it; or in the degree of heat retained by the curd when it comes, that is, when the 

 coagulation has fufficicntly taken place ; or in the length of time between the fetting and coming. 

 .Which length of time may be regulated either by the degree of the warmth of the milk when let ; or 

 by the ftate of warmth in which it is kept during the time of coagulation ; or by the quantity and 

 ftrength, taken jointly, of the rennet.&quot; 



With a view to obtain fomc information on this fubjeft, he made the following experiments ; 

 &quot; In 1781, June 5, twenty-three gallons of milk, heated to ninety-fix degrees of Fahrenheit s fcale, 

 with two tea-cupfuls of weakifh rennet, came in one hour; the curd delicate and good. 6th, The 

 fame quantity of milk, of the fame heat, with one tea-cupful of rennet, came in nearly the fame timej 

 the curd fomewhat tough ; owing, probably to the milk having been burnt to the kettle in which it was 

 heated. 7th. Twenty-feven gallons of milk, heated to ninety-four degrees, with the fame quantity of 

 jennet, came in about two hours ; the curd very good. 8th. Twenty-fix gallons of milk, heated to 

 one hundred and two degrees, with one tea-cupful of rennet, came in two hours and a half; curd very 

 good. 9th. Twenty -.five gallons of milk, heated to one hundred degrees, with a tea-cupful and a half 

 of rennet, came in about an hour and a half; the curd good, but fomewhat tough ; owing, pjefhap*, 

 to the milk being kept too warm in the cheefe-tub, by being covered up clofe with a thick cloth. It 

 ii noted, that on the feventh and eighth the whey retained a heat of about eighty-eight degrees, whereas 

 the whey this morning was ninety-two degrees : fo that, perhaps, it is not the heat when it is let, but 

 fne heat when it comes, which gives the quality of the curd. 10th. Twenty-five gallons: ninety-fix 

 }etTVt;es ; two cups, uncovered, came in two hours and a quarter: whey eighty- feven degrees : curd 

 very lender, llth. Twenty-three gallons : one hundred d9grees : more than a tea-cup : uncovered; 

 tiid not come iu two hours ; owing to the rennet being lower in ftrength than before : therefore, added 



