Sec. 2S.] 



THE DAIRY.— CIIEESE-MAKING. 



457 



some condensed product. Tlie advantage of selling milk instead of convert- 

 ing it into liutter or cheese, every farmer can calculate for iiimself, nj)on the 

 basis that it will require four quarts of milk for one pound of cheese, or 

 fourteen quarts for one pound of butter, taking the average product of cows 

 and average process of manufacture. If intended for a condensing factory 

 in the immediate neighborhood, the farmer would be enabled to carrv the 

 milk directly from the stable. 



Another advantage would be gained in the saving of cans, many of which 

 sent to cities are lost in spite of all the care of the owncre. Tiio establish- 

 ment of such factories will open up new liclds of industry in many jiarts of 

 the country, adding wealth, comfort, and happiness to farmers' families. 

 We urge them all to consider the subject, and compare with other products 

 of the dairy this new one of condensed milk. 



51 G. Cheese — How to Make It. — The following directions are given by Ed- 

 win Pitcher, of Martinsburg, N. Y., a noted maker of good cheese: 



" Tlie way to make a mild, rich, good-flavored, sound cheese is t<> work 

 tlie curd carefully, so as not to start the white whey, or, in other words, 

 work out the cream ; second, cook it well ; salt even, and enough to make it 

 good flavored; press it well, and keep it cool and dry when made. A 

 neglect in part will spoil the whole. Wc set our milk 80 degrees, as nearly 

 as we can, and put in rennet enough to bring the curd in half an hour. 



"We use a cheese-cutter. Cut the curd carefully over once, and then ht 

 it stand flfteen or twenty minutes, till the whey begins to rise; then work it 

 line with a cheese-cutter ; then put hot water enough under the tin vat to 

 raise the heat to 90 degrees. Stir often, so as not to let it pack duxvn. Wo 

 then dip off about one third of the whey, and increase the heat to about 

 102 degrees, and keep it at that heat till it is well cooked, keeping it fine all 

 tlie time. When it is done, it will fall apart in the hand like wheat. Wo 

 dip out of the tiu vat (when it is cooled down to 90 degree*) into a sink, and 

 wIku the curd is dry put in a teacupful of salt curd, enough to make fifteen 

 pounds after it is pressed. If the curd is a little too soft, put in a little nioro 

 salt to harden it. We cool in the vat, in hot weather, by luitting iii cold 

 water under the vat, to 90 degrees, before dipi)ing out. 1 think it hurts the 

 cheese very much to dip it out too hot. 



"My cheese-room is plastered, and I let down my windows from the top 

 in hot weather, and I have a ventilator in the center overhead. The floor 

 is matched and made tight, so as to shut up the room in cool weather, with 

 seven trap-doors to let in the air when necessary. I think it essential, 

 in making good cheeses, to keep them cool. The cheese-room should never 

 be over 75 or 80 degrees, and it ii better not over 7"> degrees. I use cold 

 water on the floor, and a large ])ieco of ico in a pan on the counter if tlio 

 weather is too hot. Keeping cool is a great cure for almost everything. It 

 saves cheese from fermenting an.l becoming strong. You can not very well 

 cook your cheese too much in May or June, and you niust bo suro and keep 

 your rennet swoet." 



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