650 I>R CEASE'S RECIPES 



return it to the press for 24 hours, or till next morning. Commence with 

 light weight, and heavier towards the last, that will press the bandoge firmly 

 into the cheese, and prevent Hies from getting in. I think the lever press 

 the true principle of pressing. 



II. " In regard to skim-milk cheese, you can keep the milk just as 

 long as it will keep perfectly sweet, although in quite cool weather it will 

 frequently get bitter, and that would spoil the flavor of the cheese. 



III. " I can tell no exact rule for the amount of rennet, for there is 

 so much difference in the strength of them. Must use judgment and practice. 



IV. " I will try to tell how we make our cheese. We strain the night's 

 milk into the vat and put cold water around the milk (that is, in the outer 

 shell under and around the milk, by which the milk is also heat, when desired, 

 by a fire in the furnace,) to keep the milk from souring. In the morning, skim, 

 put the cream in the strainer, and strain the morning's milk, which is warm, 

 ihrough it to dissolve the cream (so you see, the cream is not to be taken away 

 .Sor butter, if you wish good rich cheese); then heat to 80 or 85 degrees, when 

 we add the rennet. It should coagulate in from 30 to 35 minutes; then stand 

 40 minutes, and cut the curd; then stand about the same length of time before 

 heating up the whey; when the heat has been raising about 10 minutes, com- 

 mence'working gradually, till it gets to 100 degrees. Work it up with clean 

 himds to keep the curd from sticking together, until it will cleave apart; then 

 let the fire go down, ana let it stand "till the whey l)ecomes a sickish sweet, then 

 d]"ain off the whey, add salt (see ]\Ir. Arnold's plan for the right amount), put 

 into hoops, press 2 hours, sack, turn, and put back and press till next morning. 



" Last season we sent our milk to the factory, for the reason wife's health 

 was not good enough to see to it (his wife made the cheese generally, which i 

 always thought was too hard work for a weakly woman, and still think the 

 same); but it did not net more than two-thirds as much as when made it our- 

 selves. The lowest I have sold our own make of cheese for, since the war, is 

 121^ cts. per lb. It is lower now; but mj customers last spring offered me 10 

 cts. if I would supply them ; but I have never been able to supply the adjacent 

 villagers with what they wanted. I have not kept my dairying accounts so as 

 to give you figures of the amount of milk for a certain amount of cheese, nor 

 of the profits of the business. Suffice it to say, I think it the best business for 

 a farmer here, he can follow; and I agree with you, that every farmer should 

 make his cheese for his own table. 



" Our best respects to yourself and family. David Sanders." 



Remarks. — I think between this gentleman's explanations and those of Mr. 

 Arnold, any man, or woman, who is stout and healthy enough to do the work, 

 will be able to master all the intricacies there are in the business of cheese 

 making, whether it be with few or many cows, as the plan is the same; and 

 those who keep a large number of cows, and wish to make cheese for the Lon- 

 don (England) market, will be able to do so, by the following item, from the 

 Rural New Yorker, which was given under the following head: 



2. Fancy Shipping Cheese.— The following is the process for "gilt- 

 edge " fancy cheese for the London market, at one of the most noted factories 

 in Herkimer county, N. Y. ; 



" In warm weather, during summer, the milk is cooled by running water 

 under tlie vats to a temperature of 70° Fahr. The water is then turned off for 

 the night, and the agitator kept moving very slowly until morning. If the 

 weather is cool, in summer, the water is turned off when the milk has fallen 

 to a temperature of 74°. In the morning the temperature of the milk ranges 

 about 64° Fahr. Mr. Fairchild, the manager, says he does not want the tem- 

 perature of the milk to have fallen below 64° in the morning because, when 

 ibis is the case, the milk is too sweet, or has not sufficiently ripened for hia 



