AMERICAN CHEESE. 267 



dairymen have already been given. As a further illus- 

 tration of the mode pursued in other sections of the 

 country, the statement of C. G. Taylor, a successful 

 competitor for the premiums offered by the Illinois State 

 Agricultural Society, may be given as follows : 



" As the milk is drawn from the cows, it is immedi- 

 ately strained into a vat. This vat is a new patent, and 

 is better than any I have ever seen for cheese-making. 

 It is double, a space being left between the two parts. 

 Into the upper vat the milk is strained, and cold water 

 is applied between it and the lower one. Thus the ani- 

 mal heat is soon expelled, and the milk is prevented 

 from souring before morning. The morning milk is 

 added. Under the lower vat a copper boiler is 

 arranged. The water in the boiler is in perfect con- 

 nection with that remaining all around the upper or 

 milk vat, connected with three copper pipes. With a 

 little wood the water is warmed. Thus the tempera- 

 ture of the milk is soon brought to the desired point to 

 receive the rennet, which is about ninety to ninety- 

 five degrees. Sufficient rennet is applied to the milk 

 to cause it to curdle or coagulate in from thirty to 

 forty minutes. Then the curd is carefully cut, each 

 way, into slices of about one inch square. Soon the 

 temperature is slowly increased. In about twenty 

 minutes the curd is carefully broken up with the hand, 

 — increasing the heat, and stirring often. When the 

 curd is sufficiently hard, so as to "squeal" when you bite 

 it, it is scalded. By this time the temperature is up to 

 about one hundred and thirty or one hundred and 

 forty. 



" There are hinges placed in the legs of one end of 

 the vat, which is easily tipped, and through the curd- 

 strainer and whey-gate the whey is soon run off. The 

 curd is then dipped into a sink, over which is placed a 



