1S46.] The Dairy. ■ 101 



of it runs out witii the whey and is lost. When this is the case 

 the cream will be found upon the whey, and may he skimmed off 

 and made into butter and used for diessino; the cheese. It is more 

 oily than butter made from common cream, and hence is better 

 adapted to this use than common butter. 



When rennet is added to cream it thickens it slightly, and the 

 small quantity of milk which is necessarily mixed with it appears 

 in small coagulated granules. By standing, the thinner parts se- 

 parate, but no farther change takes place in the cream than what 

 is observed on the instant that the rennet is added, which amounts 

 only to a slight thickening. Now the cream which rises upon 

 the milk during the night, when both morning and evening milk- 

 ings are mixed for the cheese, ought be to skimmed off. It would 

 be no saving to the cheese to let it remain; it would, most of it, 

 flow out with the whey, and we believe that it is only the cream 

 which remains in the milk which goes into the cheese. Hence 

 it would be of no use to add cream to the milk, notwithstanding 

 the fact that it is estimated that one pound of cream will make 

 two or two and a half pounds of cheese; the true quantity being 

 proportioned to the care wuth which the curd is broken for the 

 press; and we may add here that in working it, it should be cut 

 fust with great care, making even cuts without tearing; and that 

 it should not be cut till it has firmness enough to keep itself in 

 sharp square pieces into which it is divided; it being understood 

 that the cream is retained mechanically merely in the coagulated 

 mass, hence, in a certain stage, the rich matter might be squeezed 

 out entirely, for the tendency of casein, or cheese, is to come to- 

 gether by itself, to the exclusion of the other proximate principle, 

 the butter. 



We have dwelt now upon some of the essential points in cheese 

 making at considerable length, with the hope of benefitting 

 some of ovu- readers, who may be in the midst of their harvest. 

 Cheese are cured by drying. To secure it from injury during this 

 process it is indispensable it should have been pressed, so as to 

 expel the whey; otherwise, it will remain in a leaking state, with 

 a moisture inside, which w^ill prevent its drying; and what is 



