DETAILS OF MAKING. 257 



The rennet is next applied, care being taken that 

 the heat of the whole quantity of the milk is about 

 seventy-four degrees ; and, almost simultaneously with 

 the rennet, the annatto, — about a quarter of an ounce 

 is sufficient for a cheese of sixty -four pounds, — both 

 of which, in all well-regulated dairies, are strained 

 through a piece of silk or fine cloth. The rennet is 

 generally made on the previous evening, by a piece 

 of the dried skin about the size of a crown-piece being 

 immersed in hot water, and allowed to stand all night. 

 After the rennet and coloring matter have been thor- 

 oughly mixed with the milk, it is covered with the lid 

 of the cheese-tub, and in cold weather with a cloth in 

 addition, to preserve the temperature of the mass until 

 the curd has formed. It is then left undisturbed for 

 about an hour, and frequently longer, to allow the coag- 

 ulation of the milk. After that time a curd-breaker is 

 passed up and down it for about five minutes, and 

 again it is allowed to settle for another half-hour. The 

 whey is then taken out by means of a dish or bowl, the 

 curd being gathered to one side of the tub, and gently 

 pressed by the hand, to allow the whey to separate from 

 it more easily. It is then pressed by a weight of about 

 fifty pounds ; afterwards the curd is taken out of the 

 tub and put into a basket, the inside of which is cov- 

 ered with a coarse square cheese-cloth. The four ends 

 of the cloth are then folded over the curd, a tin hoop 

 being put around the upper edge of the cheese, and 

 within the sides of the vat, upon which a board is placed 

 bearing a weight of about one hundred pounds, varying, 

 of course, with the size of the cheese. This process 

 is repeated two or three times, the curd being slightly 

 broken at each operation. It is next taken out of the 

 basket for salting or curing, and either broken down 

 small by hand or in a curd-mill. A certain quantity of 

 22* 17 



