182 



CANADIAN FARM YEAR BOOK. 



t6 it 3 drops of cheese color and 15 

 drops of rennet mixed in a little cold 

 water. Stir for five minutes. Let 

 stand for five minutes. Then stir 

 the surface a little to prevent the 

 cream from rising; cover the pail 

 with a cloth and leave it undisturbed. 

 At the end of an hour or an hour 

 and a quarter.fi coagulation should 

 and a quarter, coagulation should 

 be about as firm as a baked custard. 

 Try it by inserting the finger and 

 notice how the curd breaks off it. 



"Wooden moulds are usually used 

 for these cheeses, but tin biscuit 



boxes, with the bottoms removed, and 

 with nail holes punched from the 

 inside out, on the sides, to act as 

 drains, might be used. The wooden 

 moulds are 7x6x4 inches, with 

 no bottom in them. Small holes, 

 an inch apart, are bored in the sides. 

 These moulds are scalded, placed on 

 a mat made of straws sewed together, 

 and put on a small board. The mat 

 acts as a .drain. 



When the curd is sufficiently firm, 

 carefully ladle out enough to cover 

 the bottom, then add a little more 

 at intervals of fifteen minutes, till all 



/A/SOLA r/o/v 

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 Ice House With Proper Insulation at Base. 



