652 I>R' CHASE'S RECIPES. 



kneaded, and formed into cheeses of any desired size or form, which are dried 

 in the air, and then wrapped in clean linen cloths that have previously been 

 moistened with hot whey, and packed in a well-covered cask, and stowed in a 

 warm place. Four days suffice to render them fit for use, but they improve by 

 age. The small hand-cheeses, which especially become very dry in winter, 

 may be rendered palatable by simply wrapping them, when dry, in horse-radish 

 leaves, and packing them closely in a cask. They wUl be found of a vei7 

 agreeable flavor in from 3 to 4 weeks." 



Remarks. — Many persons are very fond of buttermilk cheese, and those 

 who do not desire to spice them will simply use a little salt. 



Cheese Factory— What it Costs to Pit Up, Articles Needed, 

 With Price of Each. — I cannot settle this point better than by giving an 

 explanation in a recent number of the Fostoria Review by E. A. Davidson, of 

 Gilroy, Cal., who reported the fitting up of his factory there for using the milk 

 of 500 cows, which is probably as small a number as will pay to prepare for. 

 It is probable that to buy in the cities of the Middle or Eastern States the cost 

 would be somewhat less than in California. He says: 



* * I have recently fitted out a factory for about that number of cows, 

 the cost of which forms the basis of the figures I give. The following will be 

 found reliable. It will be observed that in my list no provision has been made 

 for engine or force pump for forcing water into tanks, which in some localities 

 may be necessary. It will be found much more desirable to have running 

 water, either from spring or artesian well, where it can be procured without too 

 great expense, as it will materially lessen the running expense of the factory as 

 well as prove at all times a safeguard from tainted or sour milk, both of which 

 are very liable to occur where there is a lack of good, pure running water. 

 There are also cases of defect sometimes in the working of either pump or 

 engine, and this causes much inconvenience, and many times actual cost in 

 handling the milk. The following is a list of necessary apparatus, with present 

 cost of each item: 



Three 600-gallon vats, $80 each $240 00 



One press with capacity for thirty 60-pound cheese, . 25 00 



Ten press screws, 70 00 



Thirty telescope hoops, 90 00 



One 80-gallon weighing can, 15 00 



One milk conductor, 5 00 



One curd sink, with perforated bottom, . . . 20 00 

 One 6-horse-power boiler, with injector and pipes com- ) 075 OO 



plete, to connect with vats f 



Two bandagers, or curd fillers 5 00 



Two curd knives, one horizontal and one perpendicular 15 00 

 One pair of scales, 900 pounds capacity, . . . 45 00 



One pair of scales for weighing salt, etc 10 00 



Two rennet jars, 5 00 



Two jars for coloring, 2 50 



One curd mill, 30 00 



One sink for washing and scalding dairy fixtures, . 10 00 



One set of testing instruments, 5 00 



Pails, dippers, curd scoop, etc., .... 6 00 



Total, $873 50 



Rtinaika. — Although our items, or recipes, for making and managing 

 butter and cheese ar*- few, yet we think they arp tilain. and perfectly relihble 



