854 THE PEOPLE'S FARM AND STOCK CYCLOPEDIA. 



with albumen made from the white of eggs. A small amount 

 of salt should be beaten up with the white of the eggs, and 

 after it is applied the paper should be ironed with a hot smooth- 

 ing iron. A fine, tough article of Manilla paper will be best 

 for this purpose. These rolls should be closely packed in a 

 stone jar and covered with fine salt. 



Brining Butter. By this method the butter is made up 

 in small rolls, and each wrapped in two or more muslin cloths 

 and packed in a stone jar, and then brine poured over it. Brine 

 for this purpose should be made hot and skimmed, then allowed 

 to cool and settle, and strained before being poured over the 

 butter. It is best that the rolls be made oblong, and weigh 

 from two to four pounds each. The muslin should be soaked 

 in strong brine before using, and must be put on the roll wet. 



Rancid butter can be greatly improved by churning it in 

 new milk and washing thoroughly with cold water. Another 

 plan is to add a quarter of a pound of fresh lime to two gallons 

 of water, beat it thoroughly, and after it settles pour off the 

 clear portion and wash the butter with it. 



Family Cheese Making. The making of cheese for 

 market can be better and more economically done in factories 

 than in the family, but I see no reason why a family supply 

 should not be made at the farm-house now as easily as forty 

 years ago, when it was quite common. In 1852 I had charge 

 of a dairy of twenty cows, and did all the work of making and 

 caring for the cheese, and I think I can describe the process so 

 that any one can soon lenrn to make good cheese. 



But a small outlay will be necessary for fixtures, as the wash- 

 tubs can be used for the whey, but a new, clean tub should be 

 bought in which to set the milk. A cheese-basket, or drainer, 

 with flaring sides and perforated bottom, will be needed to set 

 over a tub to drain off the whey. A hoop, in which to press 

 the cheese, which is best made of tin ; a dozen cloths, which 

 should be a yard square and made of cheap, coarse muslin; a 

 press, a thermometer, a wooden bowl and chopping knife, a 

 cheese ladder, a curd-knife, and a few smooth, wide shelves, on 

 which to cure the cheeses, makes up the inventory. 



