DAIRYING AND DAIRY BUILDINGS. 



1343 



VII. Salting the Curd. 

 The ripening process goes on until the curd feels mellow, and when a 

 handful is squeezed it shows a mixture of butter and white whey. Tho 

 curd is then ready to salt. Salt is applied at the rate of one and one- 

 half to two pounds per 1000 pounds of milk for rapid curing cheese, 

 and two and one-half pounds to three and one-half pounds for slow cur- 

 ing cheese. After the salt has been thoroughly stirred through the curd 

 and the harsh feeling leaves, the curd is then placed in hoops which have 



SHORT-HORN HEIFER, CONSTANCE XV., OE MAPLE LODGE. 



Bred by A. W. Smith, Maple Lodge, Ontario, and the property of the Ontario Agri- 

 cultural College, Guelph, Ontario. 



a cotton bandage placed inside by means of a bandager. The curd is 

 then firmly packed into the hoops and pressure is applied by means of a 

 screw. The gang press in which the cheese lie horizontally is now used 

 in preference to the upright press. After the cheese have been under 

 pressure for about three-quarters of an hour they are removed from the 

 press and the bandage is neatly pulled up on the cheese and cap cloths 

 are placed on the ends. This is known as "dressing" the cheese. The 

 cheese is now returned to the press and allowed to remain under 



