THE EMIGRANT'S HAND-BOOK. 117 



When sufficiently drained, the two curds are ready to be 

 put together, scalded and salted according to the discre- 

 tion of the maker. 



Those who have had the least experience in the man- 

 agement of milk, must know that warming it after it has 

 once cooled, gives it a tendency to sour the quicker. 

 Any person who will take the trouble to try the experi- 

 ment, will find that curd, made from milk warm from 

 the cow, will keep sweet much longer than that which 

 has been warmed over the fire ; and, besides this, it saves 

 the time and trouble of skimming and warming. Noth- 

 ing will make a good cheese-maker assume a belligerent 

 attitude so quick, as to see the skimmer flourished over 

 the cheese-tub. 



From a long experience in a moderate sized dairy, I 

 am persuaded that in no way can so much, or cheese of 

 so good quality be made, as to set the milk while warm 

 from the cow. 



THE EMIGRANT CHEESE. 



The following improved method of making cheese is 

 !rom the Portland Transcript. We shall only say, in ad- 

 dition to the remarks therein offered, that the process, as 

 described by the writer, has been repeatedly tried with 

 flattering success to the emigrant. Cheese made in this 

 way, possesses many and important advantages, inas- 

 much as it requires no hoops nor press. 



NEW METHOD OF MAKING CHEESE. 



We have lately seen a method of making cheese, 

 which is worthy of being tested by experiment at this 

 season of the year, especially by those who have but a 

 small quantity of milk. It is very simple, and easily 

 tried. The milk is SET in the ordinary way every morn. 



