THE DAIRY. 



557 



" inclined to * change,' or sour, fill that vat first, work it first, 

 " and get it first to press. In such case, too, it is well to add 

 " onW so much morning's milk as the limited capacity of the 

 " other vats renders imperative. The vat being filled, apply the 

 " steam at once. Stir frequently and deeply, and pass into the 

 " small strainer all specks and flies that may appear upon the 

 '' surface. 



" In the cooler portions of the season, the heat should be shut 

 "off when the temperature of the milk is from 85° to 88°. In 

 " the summer, it should not be carried higher than 80° to 82°. 

 " The coloring is now added, and when this is thoroughly stirred 

 " in, the rennet should be put in. The milk should now be left 

 " entirely at rest, to facilitate coagulation. 



" On cold days the vat must be carefully covered over, either 

 "by cloths or a wooden frame, prepared for that purpose. In 

 " about fifteen minutes' time let the milk be carefully examined to 

 " see if the action of the rennet has begun. In most cases, the 

 " hand will decide this matter ; if not, a tin cup is nearly filled 

 " with hot water, and set into the milk for a few moments. If, 

 " on removing this, a mucous gathering be formed upon the bot- 

 " tom and sides of the cup, all is going on right. If both tests 

 " are unsatisfactory, they are to be repeated after ten minutes 

 " longer. If now there are no signs of coagulation, the hand is 

 " passed down into the milk to the bottom of the vat, and if there 

 " is no thickening there, more rennet is added at once. The 

 " *■ setting ' of the milk is one of the nicest operations of cheese- 

 " making, and requires experience and judgment. 



" Treatment of the Curd in the Vat. — The curd, when ready for 

 *' cutting, will break with a clean fracture over the finger when 

 " tested. In some factories the use of the knife is not at all re- 

 " sorted to, the breaking of the curd being done entirely by hand. 

 " In most instances, however, the knife is used. At first the 

 " curd is cut lengthwise ; then allowed to stand for a iew minutes, 

 " when it is cut across. The knife is passed quickly but carefully 

 " through the curd, and care must be taken to have the bottom 

 " reached by the blades. 



