2^2 



HISTORY OF CO H ASSET. 



fashioned milk pantry is still to be seen in the Mordecai 

 Lincoln house, South Main Street. 



Cheese making was more difficult. The following ac- 

 count of the process is given by Robert T. Burbank, the 

 same process which has been used for centuries : — 



" Pour about ten gallons of milk into a cheese tub. Pour 



Photo, Octavius H. Reaniy. 



Cheese Press, Draining Basket, and Churn. 

 The necessary implements on a humble farm in Cohasset a hundred years ago. 



into the milk a pint of liquid from a calf's rennet which 

 has been soaking in a bowl. In about half an hour this 

 acid turns the milk into curd floating upon whey. Cut the 

 curd into small square blocks by running a wooden sword 

 through it repeatedly. Spread a cheese cloth over the tub, 

 pressing it down upon the curd so that the whey will flow 



