1886 ENCYCLOPEDIA OF AGRICULTURE. bupplbmkkt. 



tu. ntj COWS \ the father and son milk, and the Wife and a [female tervant make the butter and cheese." 

 {Highland Sue. Turns.. toL X.) 



Butter. " There are three eli-tinet kinds of butter manufactured in Holland ; the butter made 

 from the cream, when the cow is at grass in the summer, called grass butter ; the butter from the whejf 

 Of the new milk cheese, called wh«r* buttet ; and the butter made In winter, when the cows are in the 

 row -houses, called hay but'er." ( Ibid.) 



muo-1. Gross butter. " The cows being carefulli mOked to the last drop, the copper pitchers lined with 

 brass, or ]iitchers entirely oi brass, w bleb contain the milk, are put Into an oblong water-tight pit, w hich 

 they call a roelbak, built of brick or stone, about sis feet i ■ • length, three feet in breadth, and two feet in 



depth, into which cold wate-r had been previously pumped ; there being generally a pump at one end Of 

 the pit, In this pit or cooler, the pitchers stand two hours, this milk being frequently stirred. The cool- 

 lug process is of great advantage in causing the cieam to separate rapidly and abundantly from the milk. 

 Alter tins, the milk, being run through horse-hair sieves or drainers, is put into the Bat milk-dishes, 

 which are of earthenware, copper, or wood, as will be afterwards described ; it remains in a cool dairy or 

 cellar for twenty-lour hairs. It is then skimmed, and the cream is collected in a tub or barnd. \\ ben 

 ■OUred, if there is a sufficient quantity from the number of cows, they churn every twenty-four hours, 

 the churn being half tilled with the soured cream. A little boiled warm water i- added in winter, to give 

 the whole the proper degree ofheat ; and in very warm weather the cream is first cooled In the roelbak 

 or cooler, in many small farm-houses, or when the cows give little milk, the milk is not skimmed : but 

 the whole, when soured, is put into the churn. The butter, immediately alter being taken out. is put into 

 a shallow tub called a vtoot, and carefully washed with pure cold water. It is then worked with a slight 

 sprinkling of small salt, whether for immediate use, or for the barrel ; there being none made entirely 

 without salt, as in Scotland. When the cows have been only eight or ten days out, the difference between 

 grass and hay butter is slightly perceptible; but the grass "butter, after the cows have been three weeks 

 at grass, is delicious. This new butter is highly esteemed in Holland: it is made in fanciful shapes Of 

 iambs, pyramids. ,\c, or stuck with the Mowers of the polyanthus, &c, and sells very high. If intended 

 for barreling, the butter is worked up tw ice or thrice a day with soft fine salt, for three days, in a flat 

 tub. there being about two pounds of this salt allowed for fourteen pounds of butter ; the butter is then 

 hard packed in thin layers into the casks, which casks are previously carefully seasoned and cleaned. 

 These casks are always of oak. well smoothed inside ; and, before being used, they are allowed to stand 

 three or four days, tilled with sour whey, and are then carefully washed out and dried. Each cow, after 

 being some time at grass, yields about one Dutch lb. ( 17} oz.) of butter per day." (Ibid.) 



son i. 11,111 butter " undergoes the same process as grass butter ; being, of course, the butter made in 

 winter, when the cows stand in the cow-house. But, although inferior in flavour and colour.it has none 

 of the disagreeable taste which the turnip imparts to the winter butter of Britain." (Ibid.) 



8000. Whey butter " is made from the whey of the new milk cheeses. The whey, being collected from 

 the curd and the pressed cheese, is allowed to stand three days or a week, according to-thequantity ; the 

 cream is either skimmed off and churned, or the whey itself is put into the churn, and the butter is 

 formed in about an hour. In winter the butter obtained by this process is about one lb. per cow per 

 week ; and in summer about one lb. and a half per cow per week." (Ibid.) 



8007. Cheese. There are four kinds of staple cheese made in Holland : the round or bullet cheeses, 

 called Edam (from their having been first principally made in that neighbourhood) ; Stolkshe (so called 

 from the village of Stolkwyk), which are called in Britain, Gouda, and are flat, and broader and larger 

 than the Edam, both kinds being made of unskimmed milk ; Leidsche or Leyden (being so called ft om 

 this kind of cheese being principally made near Leyden), which is made of milk once skimmed ; and 

 Graawshe, which is made in Vriesland, of milk twice skimmed. Both the latter kinds are called Kanter 

 cheese in Britain, and are larger and flatter than the two first named." (Ibid.) 



8008. Edam cheese. " The process of manufacture of the Edam cheese is as follows: — The rennet is 

 put into the milk as soon as it is taken from the cow ; when coagulated, the hand, or a wooden bowl, is 

 passed gently two or three times through the curd, which is then allowed to stand a few minutes ; the 

 bowl or finger is again passed through it, and it is permitted to stand some minutes longer. The whey is 

 taken off with the bow Land the curd is put into a wooden form of the proper size and shape of the 

 cheese to be made. This form is cut out of the solid wood by a turner, and has one hole in the bottom. 

 If the cheese is of the small size (about 4 lbs.) it remains in this form about fourteen days. It is 

 turned daily, the upper part, during this time, being kept sprinkled with about two ounces of purified 

 salt of the large crystals. It is then removed into a second box or form of the same size, with four holes 

 in the bottom, and put under a press of about 50 lbs. weight, where it remains from two to three hours, 

 if of the small size ; and four to six hours, if of the large size. It is then taken out, put on a dry airy 

 shelf in the cheese apartment, and daily turned for about four weeks, when Edam cheeses are generally 

 fit to be taken to market. Alkmaar, iii North Holland, is the great market for Edam cheese. It is not 

 uncommon to see 800 farmers at this market, and 470.000 cheeses for sale on one day." (Ibid.) 



8009. Gouda cheese. " This kind of cheese is also made from the milk, immediately on its being taken 

 from the cow. After gradually taking olf the principal part of the whey, a little warm water is put upon 

 the curd, which is left standing for a quarter of an hour. By increasing the heat and quantity of the 

 water, the cheese is made harder and more durable. All the winy and water is then taken off, and the 

 curd is gradually packed hard into a form, cut out by the turner, flatter and broader than the form for 

 the Edam cheese. A wooden cover is placed over it, and the press, with a weight of about eight lbs., 

 put upon it. It is here frequently turned, and remains under the press about twenty-four hours alto- 

 gether. The cheese is then carried to a cool cellar, and put into a tub containing pickle, the liquid CO! er- 

 ing the lower half of it. The water for the pickle is boiled, and about three or four handfuls of salt are 

 melted in about thirty imperial pints of water. The cheese is not put in until the water is quite cold. 

 After remaining twenty-four hours, or, at most, two days, in the pickle tub, where it is turned every six 

 hours, the cheese, being first rubbed over with salt, is placed upon a board slightly hollowed, having a 

 small channel in the centre to conduct the whey, which runs oil' into a tub placed at the one end. This 

 board Is called the xouttank, and several cheeses are generally placed upon it at a time. About two or 

 three ounces of the large crystallised salt is then placed upon the upper side of the cheese, which is 

 frequently turned : the side uppermost being always sprinkled with salt. It remains on the zouttank 

 about eight or ten days, according to the warmth of the weather ; it is then washed with hot water, rubbed 

 dry. and laid upon planks, ami turned daily, until perfectly dry and hard. The cheese-house is generally 

 shut dining the day, but must Or open in the evening, and early in the morning. Each cow at grass in 

 Holland is calculated to give about three or four lbs. of new milk cheese per day." (Ibid.) 



8010. Kanter cheese. " The skimmed milk is poured out of the stone, copper, or wooden milk-dishes, 

 into a tub or tubs, in which it remains to settle half a day. About the fourth part is gently poured over 

 into a copper boiler ; which boiler, by the most careful farmers, is oiled with sweet oil. to prevent burning 

 the milk, or giving it a singed taste. This is heated till the hand can hardly bear the heat, and then taken 

 out and mixed with the other three fourths, the whole being stirred about ; the rennet is then put in. 

 and when coagulated, the whey is taken out with a wooden bowl, the curd is hard worked anil pressed 

 with the hands, ami then put into a cloth, the four corners being folded on the top, and the whey pressed 

 out. The curd is next put into abroad tub, called a porteltobbe, and hard worked, and trodden upon by 

 the bare feet ; for although there has lately been a plan introduced te> obviate this disagreeable practice, 

 this is generally the mode used in making common or kanter cheese. The next process is to mix among 

 the curel a shut handful of soft fine salt to every thirty lbs. of cheese. The curd is then put into a str.ing 

 circular form (.of staves, and hooped, about three inches thick, with holes bored in the bottom), with the 



