CATTLE THE DAIRY. 857 



gins to separate, spread the cloth over the top, and begin dip- 

 ping it off as it comes through. As soon as you can dip up a 

 half-gallon of whey, let it stand on the cloth in a dipper, as this 

 will give about as much pressure as is needed at this stage. 

 Heat some of the first whey dipped to a little above one hun- 

 dred degrees, and pour over the curd. By increasing the pres- 

 sure, and an occasional cutting with the curd-knife, and careful 

 stirring, the curd will harden so that in about an hour from the 

 first cutting it can be dipped into the cheese-basket. You will 

 first spread one of your cloths in the basket, and dip the curd 

 carefully into it, and then, by gently lifting the corners and draw- 

 ing them to the center, you will press the curd and drain off the 

 whey. As the curd hardens, you will occasionally slice it both 

 w r ays and increase the pressure by drawing up the corners of the 

 cloth, and folding them over the curd and placing a square piece 

 of board on it and a weight a smooth stone, of twenty or 

 thirty pounds weight, can be kept for the purpose. In from one 

 to two hours after dipping up, the curd will be solid enough for 

 the press. It should be of such consistence that it can be 

 crumbled between the thumb and finger. It should now be 

 chopped fine, and one ounce of salt added for each five pounds 

 of curd, and it is ready for the press. 



It is desirable that the cheese be of sufficient size, and if one 

 has but four or five cows, the curd can be kept over till the next 

 day, and two put together. It can be kept on ice or in a cold 

 spring-house, by spreading it out in slices in pans. A better 

 way, however, is for two neighbors to co-operate and put their 

 milk together, each making a cheese on alternate days. 



Place one corner of a cheese-cloth over the hoop, so that 

 when settled to the bottom it will cover the sides and leave 

 enough to spread over the top. The edges must be folded over 

 nicely and the follower put on. The pressure must be gentle at 

 first, or the cream will run out and leave the cheese poor; but 

 it may be gradually increased, and in a few hours the cheese is 

 ready to turn. Take the cheese from the hoop and spread a 

 clean cheese-cloth over it and press the hoop down around the 

 cheese. Have the cloth placed so that there will be width 



