116 THE FARMER'S AND 



were pressed in a common wheel and lever press, and 

 pressed two days. The cheeses were taken from the 

 press, and rubbed with annatto, soaked in strong ley ; 

 then rubbed with whey butter, and turned and rubbed 

 daily through the season with the same. 



PHINEAS HARDY. 

 Le Ray, Jeffereon Co., Jan. 10, 1842. 



CHEESE MAKING. 



Mr. A. F. Bill, in the October number of the New 

 Genesee Farmer, says : " In the morning take off the 

 cream with a skimmer, and put it in a vessel by itself; 

 then warm the milk, or a part of it, over a slow fire till 

 about blood heat ; then pour in the cream, and stir it 

 moderately till there are no particles to be seen floating 

 upon the surface." 



It seems to me evident, that when the cream is once 

 separated from the milk, it can never be so thoroughly 

 incorporated with it again, as to set the milk as soon as 

 taken from the cow. 



Our method is this : Immediately after the cows are 

 milked at night, (and the quicker the operation is per- 

 formed the better,) we strain it into the cheese-tub and 

 put in the rennet as the milk when it first comes from 

 the cow is in precisely the right temperature to set. If the 

 rennet is good, and properly prepared, a lare table-spoon, 

 ful is sufficient for a pail-full of milk. The tub should 

 then be covered with a cloth and allowed to stand undis- 

 turbed in about forty minutes it will coagulate. It is 

 then carefully cut, the tub again covered and left to stand 

 till morning. When the tub is wanted for the morning'* 

 milk, the night's curd is dipped into the cheese basket, or 

 cheese-sink, to drain, and the morning's milk strained 

 into the same tub. The rennet is then put on, going 

 through the same process as with the night's milk. 



