THE EMIGRANT'S HAND-BOOK. 115 



nor any on the outside during the first six or eight hours 

 it is being pressed ; but a thin coat of fine Liverpool salt 

 is kept on the outside during the remainder of the time it 

 remains in press. The cheeses are pressed forty-eight 

 hours, under a pressure of seven or eight cwt. Nothing 

 more is required but to turn the cheeses once a day on 

 the shelves. 



H. P. & G. ALLEN. 

 Duanesburgh, Jan. 17, 1842. 



The milk strained in large tubs over night ; the cream 

 stirred in milk, and in morning strained in same tub ; 

 milk heated to natural heat; add color and rennet ; curd 

 broke fine and whey off, and broke fine in hoop with fast 

 bottom, and put in strainer ; pressed twelve hours ; then 

 taken from hoop, and salt rubbed on the surface ; then 

 put in hoop, without strainer, and pressed forty-eight 

 hours ; then put on tables, and salt rubbed on surface, 

 and remain in salt six days, for cheese weighing thirty 

 pounds. The crushings are saved, and set and churned, 

 to grease the cheese. The above method is for making 

 one cheese per day. 



DANIEL MARVIN. 



Cooperstown, January, 1842. 



MR. HARDY'S STATEMENT. 



The number of cows kept is thirty-eight. Cheese made 

 from two milkings no addition of cream. The quantity 

 of salt used was one teacup-full to twenty pounds of curd, 

 of common Onondaga salt. The rennet was prepared by 

 soaking one rennet in a jar of five or six quarts filled with 

 salt and water. From one pint to one quart was used, 

 according to the strength of the rennet. The cheeses 



