390 AGRICULTURE ON THE PACIFIC SLOPE 



Butter is now made from the ripened cream in large 

 revolving churns instead of the old dasher churn, which gave 

 a good deal of trouble. Pure milk should make from 4 to 

 over 6 per cent of butter. 



Cheese is made from the whole milk, or from milk partly 

 creamed, by mixing in some rennet (made from the inside 

 of calves' stomachs) ; this causes the milk to thicken (curdle) 

 when it has been properly warmed. When the curd has 

 come together, it is cut up with a wire frame, and then the 

 whey is drained off. Then, after salting the curd to taste, 

 it is put into ring-shaped molds into which cheese cloth has 

 first been laid. This is then folded over, and the full molds 

 placed on edge in a trough, in which a long screw carrying a 

 press board ("follower") can be made to squeeze out the last 

 of the whey. This makes the cheese into solid cakes. These 

 are then taken out of the rings and put on shelves in a cool 

 cheese room to cure. The curing takes several months. 



Many different kinds of cheese can be made by varying the 

 manner of making, as is done in different countries. The 

 different flavors of cheeses are largely produced by the action 

 of different kinds of bacteria while ripening, and we put these 

 in purposely to produce such kinds as we want. Emmen- 

 thaler cheese, once made only in Switzerland, is now made 

 in the United States also. 



Goats. The goat, like the sheep, has been so long 

 domesticated that its wild ancestor is uncertain, but 

 it is most probably the wild goat of the mountains of 

 Central Asia. The goat is found more or less all over 

 the world, being even more easily satisfied as to its 

 food than the sheep. Goats, like sheep, are very de- 

 structive to pastures when too many are put on. They 



