APPENDIX. 

 The Scalding of the Whey, and the 

 Making of Whey-Kutter.— This process is 

 carried on simultaneously with the making ot' 

 the cheese. The whey which comes from the 

 cord previous to its being salted is called the 

 green ivhey, and that which is extracted after- 

 wards llie thrustinas, or white whey. The lat- 

 ter are more or less impregTiated with salt. As 

 soon as the principal part of the green whey is 

 collected in the set-pan, a fire is lighted under 

 it of Caunel coal, crop-'wood, or otlier quick 

 burning fuel. The remainder of the green whey 

 is added after the tire is lighted. It is usual to 

 skim off any small particles of curd which float 

 on the whey, and give them to the poultry. — 

 Whilst the whey is heating it is necessary that 

 it should be frequently stirred, or it will be lia- 

 ble to bum to the bottom of the pan. When it 

 has attained a heat of about 160^ or 170^, if any 

 whey is wanted for the family it is then taken 

 out. W^hen the vvhej' has reached the heat of 

 180^ it is in a fit state tor breaking. This may be 

 effected by any simple acid, but it is customary 

 here to u.se .sour buttermilk, and with it the 

 thrustings of the previous day. The quantity 

 of buttermilk necessary may be easily ascer- 

 tained. I have only noted what was used in one 

 instance, which was 1 pint of buttermilk and 2 

 quarts of thrustings, {which had been mixed the 

 day previous to being used, and kept in a toler- 

 ably warm place to increase the acidit}') to '22 

 gallons of whey. The breaking by uiis method, 

 which is almost instantaneous, has the eifect of 

 «ausing all the creamy matter to rise to the sur- 

 face, from which it is regularly skimmed off. and 

 put into a cream-mug. The last skimmings are 

 levvaeA Jleetings, and are generally reserved for 

 the use of the servants. It is necessarj', after 

 the breakings are put in, to check or withdraw 

 the fire, to prevent the whey from boiling. The 

 refuse whey, after the cream is skimmed off, is 

 ladled out of the pan for the use of the pigs ; and 

 it is generally conveyed by a spout fixed above 

 the pan, wliich leads to a cistern or tub in which 

 the pig-meat is kept. 



The making of butter from irhey-cream varies 

 very httle fi'om the process of making butter h-om 

 the cream of milk. The cream is kept for three or 

 four days, or until it has become clotted (provin- 

 cially termed calved.) Those who make the 

 best whey-butter have a .spigot and faucet to 

 each of their cream mugs to let off the whey, 

 which in the course of a few hours settles at the 

 bottom, and which, if allowed to remain, imparts 

 a rank flavor to the cream, and consequently to 

 the butt<;r. The temperature of the cream, when 

 put into the chum, is generally ascertained by 

 the hand ; but if a tliermometer be used, the 

 heat which I would recommend is 60^, having 

 found that the be.st. If it be much h igher than 

 this, the butter may be e.xpected not only to be 

 soft, but inferior both in quantity and quality ; 

 and if much lower, the operation of churning 

 will be prolonged, and indeed tedious. At this 

 heat the time in churning will probably be about 

 an hour and a-half. It will perhaps be necessarj- 

 in cold weather to put hot water into the chum, 

 and iu w^arm weather to put in cold water, 

 in order to attain this desirable object as to 

 heat. 



From 100 gallons of milk there will not be 

 less than 90 of whey, which should yield from 

 10 to 12 gallons of cream, or 3^ to 4 pounds of 

 butter. The quantity of whey-butter per cow 

 IB about half a pound per week, taking the sea- 

 (30:s) 



son through ; but with that small portion of 

 cream of the evening's milk (to which I have 

 alluded at p. 110) added, the fanner often chums 

 as much as three-quarters of a pound of butter 

 per cow per week, or from 20 to 2-5 lbs. per an- 

 imm : 1 lb. of salt is sufficient for cming 37 lbs. 

 of butter, if for pre,seni tise. 



Cheese-Colori.n'g. — This ingredient is or 

 should be annatto for annottoj, the produce of 

 the Bixa orcllana of Linnaeus. It is, I believe, 

 chiefly imported from the West India Islands, 

 and used tor dyeing. The coloring chiefly used 

 iu chee.se-making is prepared by manufacturers 

 iu this country for the purpose. It gives the 

 cheese that amber or cream-like appearance 

 which is unfortunately required in order to 

 please or deceive the eye of the London con- 

 sumer. For the Manchester and Liverpool 

 markets, and for home consumption, the Chesh- 

 ire farmer rarely uses it in his cheese-making, 

 as it is well known it does not improve, but if 

 an inferior article is botight, and especially if 

 much be used, it may deteriorate tlie flavor 

 very much. Those who wish to be enlightened 

 on this subject would do well to read the "Essay 

 on Chee.se-Coloring," written by Mr. Whitley of 

 Stretton, published by Ridgway, in w Inch it is 

 clearly proved that the greatest bulk of the 

 cheese-coloring used in this country is only an 

 imi/ation of annatto, but sold by that name, 

 and consisting of such ingredients as tumeric 

 powder, potash, and .soft soap or train oil, well 

 mixed to form a mass along with a little " real 

 Spani.sh annatto." I cannot, for two reasons, 

 here resist inserting a verbatim copy of a paper 

 \vhich was printed and published several years 

 ago by a cheese-factor in Cheshire: Jirst, be- 

 cause it is an acknowledgment, on his part, that 

 much bad colorma; did then exist ; and, secondly, 

 because it contains ' A Word of Advice to the 

 Dairy-maid,' ^vhich shows what were consider- 

 ed some of the defects of the dairy sy-stera at 

 that time, and what in his opinion the remedies. 

 Many dairy-maids even now would do well to 

 attend to this latter advice. 



"Look You Here, and Brr "s Colobing. — 



To all that may be concerned in making colored 



dairies of cheese, begs to inform the users of 



annatTo, for the pui-pose of colorine, that he has for 

 the last ten years felt sorry to hie lieart for srreat 

 numbers of dairy-ownei-s. to see such had colored 

 dairies as he in general has done, and the very great 

 loss the owners thereof hsve annually met with on 

 this account. 



" having, therefore, been determined, for the 



farmers' interest, to use eveiy influence possible with 

 the inanufacturers of this article to have the same 

 senuine, which till lately has been to little purpose, as 

 one-half they have in general sent out has proved to 

 be far short of the color which the market requires, 

 he has at last gained considerable information from 

 sundrj- manufacturers : and he b.as now i-ngaged a 

 person that hiis been in the haViit of making and 

 seeing this article mode for the period of t-wenty yenrs 



and upwards, and as is now in the habit of seeing 



and hearing what other mamifarturers have been ancl 

 are doing, conrinoes him that farmers will still find 

 themselves but linle better otf by following their old 

 mode, he has detennined to make the article of an- 

 natto in its genuine and original purity, and is now giv- 

 ing the public a favorable opportunity of having some 

 of this verj" stiperior coloring, which, from its brilliant 

 color, will recommend to the farmer a great variety 

 of customers for their choicest dairies." 



" A Word of Advice to the Daibt-Maid. — Let 

 your rennet or steep be put into your milk of a tem- 

 perate heat or wammess. After the curd is formed, 

 do not let any part of it be Btarved, or get any colder 

 than your owe hand. 



