TEE DAIRY. 64i> 



degrees, may be mixed with the curd of the next day and both pressad together, 

 a little extra salt being added for what may have been taken up by the warm 

 water. It was the practice of onr ancestors in making dairy cheese, to drain, 

 cool, salt, and press the curd as soon as it was out of the whey. This was their 

 supreme error. The most essential improvement in modern cheese making 

 consists in keeping the curd warm and as clear as possible of whey, and with- 

 out salting, for 2 or 3 hours or more, after separating it from the sweet whey, 

 and after our forefathers thought it necessary to hurry it into the press. 



"The treatment between the time of dipping and pressing is the most im- 

 portant part of the process of manufacture. It is only while lengthening out 

 this time, under proper conditions, that the curd ripens so rapidly and vigor" 

 ously as to overcome accompanying defects. It will cure as much in 1 hour, 

 under proper treatment at this time, as it will in a week in the curing room. 

 It is then more than at any other time that it is made to acquire a full and 

 pleasant cheesy flavor, and a solid, yet rich and plastic texture. It is also at 

 this time more than at any other that the digestibility of the resulting cheese is 

 promoted, and its heallhfulness and value as food determined, rendering cer- 

 tain a cheese which is at the same time palatable to all lovers of cheese, and 

 wholesome even to invalids, and more nutritious than any otlier animal food, 

 and this is more than I dare say of the old modes of making. By dipping and 

 pressing at once these benefits were, and still are to a large extent, missed. 

 Formerly it seemed to be an important point to get, through with the work 

 quickly. He was the best maker who could get through at the earliest hour. 

 This is now reversed; time has become an element of importance in cheeso 

 making when quality is the object, and the best workmen are those who make 

 haste slowly." 



Bemarks. — I think his instructions are so plain that none need fail to make 

 a good home-made cheese. And I think every farmer ought to make the cheese 

 used at his own table. 



II. For making cheese from a dozen cows, or more, and it would be all 

 the better if for any number above 5 or 6, to have what is called a vat, which 

 would hold nicely all the milk for making the cheese. Such vats are made to 

 be surrounded with water, or, at any rate, water under the vat, to prevent a 

 possibility of scorching the milk; as they are placed upon a furnace to allow a 

 flre imder them, for warming the milk and whey at the proper time; and also 

 to allow cold water to be put into the outer shell which surrounds the milk vat 

 proper, to aid in cooling down the night's milk, as you will notice my friend, 

 Mr. Sanders, mentions in his explanations below. I had written to him in 

 1879, when I first began writing upon this, my " Third and Last Receipt Book," 

 now well on to six years ago (this writing is done Feb. 17, 1885, and I have 

 written faithfully upon it all the time I could command, ever since, and, thank 

 the Lord, it is now nearly completed, and I hope, and trust it shall do a great 

 good to the people, for whom I have done my best). 



In writing to my cousin Sanders about sacking, or putting the cloth 

 around the cheese, as wc see it comes from the factories, amount of rennet 

 2o be used, best form of press, and several other points, as you will see in 

 his answer, which I did not see given in the published items. I mention 

 tMs that his answer may be the better understood. His letter is as follows: 



"Holland, N. Y., April 14, 1879. 

 ''Dear Cousin, A. W. Chase, M. D.— Yours of April 4th duly received. 

 \. "In answer about sacking cheese: After the cheese has been in the 

 prpas, say, 2 hours, take out, put on the sack snugly, turn the cheese, and 



