148 



MONTHLY JOURNAL OF AGRICULTURE. 



" All dairy -maids that would have real fine-flavored 

 cheese would do well to thrust it with their hands, 

 that there are no cold draughts from doors upon 

 their curd, but keep it gradually warm, but not to 

 scald it neither with water, whey, nor buniinj,' vats. 

 Have your first press not loo heavy, and in aa mode- 

 rate a warm place as you can possibly place it ; study 

 a warm sailing-room ; use neither flags nor slates for 

 your cheese to lie on, but good planks ; your diying- 

 room to be moderately wann, and also your cheese- 

 room ; cold damp rooms, flags, or slates, wiU spoil the 

 handiwork of the bett dairy-maids ; you should never 

 Buti'er your cheese to be starved, or get into a cold 

 damp state, as it very materially hurts the flavor. 



" Good calf-skins, or calves' bags, as are invariably 

 made use of, are of serious consequence to the flavor 

 and the coming of the cheese." 



A Recipe for Curing the Maw-Skins. — 

 Procure the skins fresh fi'om the butcher the 

 year previous to tlieir being wanted ; clean out 

 the cliyly matter, and ev*y otlier apparent im- 

 purity ; the inside is then turned outward on a 

 table, and saUed ; the skins are tlten laid one 

 upon another, with a layer of salt between each, 

 in a deep earthenware vessel similar to a cream- 

 mug ; they are then covered over with salt, and. 

 have a lid of slate or flag placed on the top. 

 They are taken out as wanted, about a month 

 previous to being used, and the brine drained 

 from them. They are then spread on a table, 

 and fine salt is powdered on each side. In this 

 state they are rolled with a paste-roller, distend- 

 ed with a splint of wood, and hung up to dry. ^ 



