398 BUTTER AND CHEESE-MAKING. 



curd in 35 minutes. Stir the whole into the milk pre- 

 viously raised to the temperature of 85. The milk should 

 be warmed by means of a pail of hot water set into it, but 

 never by putting it over the fire, for the least burning of 

 the milk will spoil the cheese. While the curd is setting, 

 cover with a cloth to prevent the surface from cooling. 

 The method of cutting, scalding, and pressing depends 

 upon the varieties of cheese to be manufactured. About J 

 of a pound of the best Ashton salt is sufficient for 20 Ibs. 

 of curd. Care should be taken that the whey be entirely 

 expressed." 



The different varieties of cheese come to market under 

 the names of Chedder, Cheshire, and Gloucester. These 

 are English cheese. The Dunlop cheese is from Scotland. 

 The Dutch cheese is made in the north of Holland. The 

 Parmesan 'cheese is made in Italy. Factory cheese is the 

 best manufactured in this country, some of it being equal to 

 the English. The private dairy cheese is of every grade and 

 quality, from the richest Chedder to that made of skim-milk. 



Thermometer. In the butter and cheese dairy the ther- 

 mometer should be a constant companion. Those who 

 trust to sensations are not aware how easily they may be 

 deceived. Let a person put one hand in cold water, the 

 other into warm, then both into another vessel, and it will 

 feel warm to one hand and cold to the other. The only 

 certain guide is the thermometer ; its cost is but a trifle, it 

 will save many dollars annually. 



