564 HANDT-BOOK OF HUSBANDRY. 



" worthy of being relied upon. A fine cloth spread over the tub 

 *' while the milk is curdling, will prevent the surface from being 

 "cooled by circulation of air. No jarring of the milk^ by walking 

 " upon a springy floor, or otherwise, should be allowed while it is 

 " curdling, as it will prevent a perfect cohesion of the particles. 



" When milk is curdled so as to appear like a solid, it is divided 

 " into small particles to aid the separation of the whey from the 

 " curd. This is often too speedily done^ to facilitate the work, but 

 " at a sacrifice of quality and quantity." 



He also publishes the following statement of a lady in Massa- 

 chusetts, whose cheeses received the first premium at the Franklin 

 County fair, in 1857, ^^^^ their richness, fineness, and delicacy of 

 flavor : — 



" My cheese is made from one day's milk of twenty-nine cows. 

 " I strain the night's milk into a tub, skim it in the morning, and 

 " melt the cream in the morning's milk. I warm the night's milk, 

 " so that with the morning's milk, when mixed together, it will 

 " be at the temperature of ninety-six degrees ; then add rennet 

 " sufficient to turn it in thirty minutes. Let it stand about half 

 " or three quarters of an hour ; then cross it off and let it stand 

 " about thirty minutes, working upon it very carefully with a skim- 

 " mer. When the curd begins to settle, dip ofi^ the whey, and 

 " heat it up and pour it on again at the temperature of one hun- 

 " dred and two degrees. After draining ofFand cutting up, add a 

 *' teacup of salt to fourteen pounds. 



" The process of making sage cheese is the same as the other, 

 *' except adding the juice of the sage in a small quantity of milk." 



The manufacture of the celebrated Cheddar, Gloucester, Dun- 

 lop, Dutch, and Parmesan cheeses, is described with some fullness 

 in Mr. Flint's book, that of the Dutch or Gouda cheese being 

 more curious than any of the others. There is also contained in 

 the same work a very interesting and fully illustrated account of 

 the Holland dairy system, which may be read with advantage by 

 all American farmers, since there is no country in the world in 

 which the various processes of the manufacture of butter and 

 cheese are carried out with so much precision, and with such 



