V36 1 Cultivation of Graft Lund. Dairy fag &quot;-Ma king of Cheefe. 



rhecow ; thehigheft about twice the natural warmth. From this it is inferred., 

 &quot; that by the time a large dairy of cows can be milked, and the milk be put to 

 gether for the purpofe of artificial coagulation, the dairy-maid will not err mate 

 rially by applying the rennet immediately afterwards.-&quot;* This rule is however very 

 uncertain, and liable to exception, .on account of the variation in the feafons, and 

 the frequent and great changes that take place in- the ftate of the weather in the 

 fame fcafon. Accordingly, &quot; in al! dairies remarkable for cheefe of a fuperior 

 quality, .the hear.of the milk, before the rennet is applied, is raifed or lowered by 

 the addition of warm milk*, or of Scold water; .to that- degree which, in the practice 

 of the particular dairy, is found from experience the meft eligibleo- - -f The milk 

 produced on poor-clayey lands is found to- require more warming.than that afforded \ 

 by fuch as are rich; for where this is much -heated the procefs is rendered mere 

 difficult.. The frothy matter, arifing in -confcqaence of the air that is entangled : 

 with the new milk in pouring it into the cheefe-tub, is in all cafes carefully fldm- 

 rned off, and put into the cream- vefTels. 



It is thought &quot; furprifing. that in large dairies the ufe of the thermometer is not 

 as well known as that of t\\e. Jkimming-di/b as to afcertain with precifion, by a , 

 courfe of well-conduded- experiments,- the temperature the moft proper for milk . 



of ninety-two degrees, with two cups and a half of new weak rennet, and clofely covered, came in 

 three quarters of an hour: whey eighty -eight degrees: curd very delicate and good. 25tlu Forty 

 gallons of half- fkimmed milk, heated to eighty feven degrees, with thfee cups- of rennet, flightly . 

 covered, came in three quarters of an hour: whey feventy-nine degrees: curd remarkably good of . 

 tliis fort.. On September 8, in obferving the effed of fome remarkable ftrong rennet, he found that an 

 ordinary tea-cupful coagulated fuffk-iently upward* of-forty gallons of milk, heated to only eighty- 

 eight dfgrees, in thirty-live minutes. 



&quot; From the whole, of the. fe experiments it appears, he thinks, that curd of a good quality may be 

 obtained from milk heated from 87 to 103 degrees of Fahrenheit s thermometer; provided the rennet 

 be fo proportioned that the time of coagulation be from- three quarters of an hour to two hours and 

 a half; and provided the. milk be kept properly covered during .the procefs of coagulation. And 

 from thefe as well as a variety of other trials, which he made in the courfe of the fummer, it appears 

 to him at prefent, that SO 10 90 are the proper degrees of heat; that from .one to two hours is the 

 proper time of coagulation ; and that the milk ought to be covered fo as to lofe in the procefs about 

 five degrees of its original heat.; But, fays he, cliihature, feafohs, the weather and the pafture, may 

 require that thefe bounds fhould fometimes be broken. A few observations, made in one feafon and 

 in one place, how accurately focver they may have been taken, are by no means adequate to the entire 

 ;lluftration of this very abftrufe fubjccl.&quot; 



* Modern Agriculture, vol. Ill, t Ibid. 



