DAIRY. 



181 



to Professor Long of England. We 

 at once admit that so large a quan- 

 tity of fluid would not be suitable 

 as diet for a healthy man. We simp- 

 ly show that the feeding matter con- 

 sumed by an average man should be 

 3,500 calories, and such we find in 

 1 1-2 pounds of bread, one-half 

 pound potatoes and 3-4 of a pound of 

 boneless beef and 3 ounces of butter; 

 but, excepting butter, there is in the 

 other foods not only waste material 

 which cannot be digested, but a 

 large quantity of moisture. As four 

 quarts of milk are equal in caloric 

 value to this ration, for there is no 

 waste, it follows that a man may at- 

 tain as much nutrition from four 

 quarts of milk as from the more sub- 

 stantial ration. Again, it has been 

 shown that in a pint of milk with 

 bread (10 ounces) there was more 

 nutrition than in a restaurant meal 

 consisting of soup, beef, some cab- 

 bage, bread and butter, with a cup 

 of coffee containing milk and sugar, 

 which costs just twice as much. 



Doable-Cream Cheese. 



This cheese is exceptionally rich 

 In fat; is of a very smooth texture; 

 and is delicious, spread on crackers 

 or eaten with bread. 



The cream may be sweet or very 

 slightly sour. Heat to a tempera- 

 ture of 60" to 65°. To 20 pounds 

 (2 gallons) of cream add one dram 

 of rennet (a teaspoonful) diluted in 

 a little water. Stir well. In about 

 four hours the cream will have coa- 

 gulated. Pour it into dry cloths 

 drain in a cool, draughty place. The 

 cloths should be of close duck and 

 placed over bowls. Then hang up to 

 should be dry. It is advisable not 

 to put very much curd in one cloth, 

 as it is liable to develop too much 

 acid before draining is complete. 



In two or three hours open the 

 cloth and scrape down the sides. 

 Hang up again. Repeat the scraping 

 at intervals of about three hours, till 

 the cheese is firm enough to mould. 

 The draining may be hastened by 

 scraping down more frequently. 



When the cheese is ready to mould 

 it should be of a stiff, putty consist- 

 ency, but not sticky. Salt is now 

 added at the rate of one ounce of salt 

 to four pounds of cheese. Work the 



salt in with a knife or spatula, and 



the cheese is ready to mould. The 

 tin or mould for cream cheese is 

 usually oblong in shape — 3% x 1^ x 

 2 inches. Line the mould with waxed 

 butter-paper and press the cheese in 

 with a knife or spatula. When full, 

 fold over the ends of the paper and 

 shake out the mould of cheese. 



The cheeses when moulded are 

 ready for immediate use. If kept 

 in a cool place they remain good for 

 a week or two. Cream cheese con- 

 tains about 31 per cent, water, 63 

 per cent, fat, 5 per cent, proteids, 

 1 per cent. ash. 



Gervais Cheese. 



This cheese resembles soft double- 

 cream cheese but not so rich — similar 

 to rich, smooth cottage cheese. 



Take 3 pints of fresh morning's 

 milk and 1^4 pints of cream of about 

 20 per cent. fat. Heat it to 65°. 

 Take eight drops of rennet, and if 

 you have it, two drops of cheese 

 color. Dilute these in a little cold 

 water and stir very thoroughly into 

 the milk. Cover over the dish and 

 keep at as near 65° as poasUiie. 



In about four hours, or when a 

 nice, firm coagulation has taken 

 place, wet a heavy linen huckaback 

 towel, place it over a dish, and care- 

 fully ladle out the curd. Gather up 

 the four corners of the towel and tie 

 rather loosely. Hang to drain. Two 

 or three times during the day untie 

 the towel and scrape down the curd 

 to hasten the drainage. Next morn- 

 ing scrape down again and mix tn 

 a little salt. After a little while fill 

 into a small mould, which has been 

 lined with white blotting paper or 

 writing paper. Use a thin-bladed 

 knife to press the cheese in the 

 mould. After it Is filled, slip out the 

 cheese and use the mould again un- 

 til all the curd Is moulded. The 

 usual-sized mould is 2 inches in dia- 

 meter by 2% Inches high. A round 

 spice or baking-powder tin answers. 



The cheeses are fit for eating as 

 soon as finished. They will keep for 

 a week or more in a cool place. 



Cambridge Cheese. 



Heat 1 gallon of new milk in an 

 enamelled pail or dish to 95°. Add 



