86 



adhere to the sides of the vat, to the rake, and to the 

 hands, and be quite annoying-. The amount is trifling, 

 but the annoyance of the thing is enough of itself to 

 make it desirable to keep the cream down; and a sum- 

 mer temperature of the room is useful for this purpose, 

 aside from the comfort and the better handling of the 

 curd, from first to last. 



KEEP' THE TEMPERATURE EVEN. 



After the milk begins to thicken, a cloth should be 

 thrown over the vat to keep the surface warm. A con- 

 venient way is to tack a cloth to slats a little longer than 

 the vat is wide, putting the slats a foot or eighteen inches 

 apart. This is easily rolled up and set aide, when not 

 wanted, and is easily unrolled over the vat when needed. 

 There should be no raising of the temperature after 

 the rennet is added and the mass comes to a standstill. If 

 there is, the portion next to the sides and in the bottom 

 of the Vat will get the most heat, and there the rennet 

 will work the fastest and the curd will become tough be 

 fore it is firm enough on the surface. Therefore, let the 

 heat be stationary after the rennet is added and until the 

 curd is cut fine, and keep the heat as even as possible all 

 this time. 



CUTTING. 



The coagulum should be cut as soon as it will break 

 clean across the finger when placed in it and lifted gent- 

 ly upward. This early cutting is essential. There is 

 seldom, if ever, any waste from cuUing a curd too sonn. 

 The clearest whey will always be obtained by cutting- 



