BTEW e:m"Gl.ani> farmer. 



PUBLISHEO BY J. B. RUSSELL. AT NO. 52 NORTH MARKET STREET, (at tiik AoKicuLTun.VL WAHKHnusE.)— T. G. FESSENDE>, EDITOR. 



VOL,. IX. 



BOSTON, WEDNESDAY EVENING, JULY 13, 1831. 



NO. 62. 



cs®s![isaiirsr:ivSiiait®sri 



FOK THE 



iLANll F.iKMEli. 



weaiiier, aiiil the qiiuiility of milk. (The .siiKillcr 

 the qiiiiMiity of milk, aiiil the cooler the weather, 

 the hotter should be liie tnilk.) 



8. (flint is the effect if the milk is too hot when the 



doubt, some enops, and the compiler would be 

 hly pleased to have tliem ()oiiited out for tlie 

 good of the |iiililie. 



frindham, Con. Jul;/, 1831. 



1. ff'hat effect has it on milk, in hot tceather, if it 

 is much agitated and heated in the udder, by the 

 ouj^s beine; .Irioen a long distance, or running about '} 



M.\NUFACTURE OF CHKESE. 



MREDiToH — lfv.m ihiiik the fdlnwin^' answers '""'"f' is put to if) 

 tOtheqiiesiioiK ill the New Eiiiilaiid Fanner, vol. | The cheese will partake of the elastic or sjiring- 

 ix. p. 313,are worth pnMisiiin^',lliey arcatyourdis-i "IJT qnaliiy of a spon;;e. It loaves it in a very 

 posal ; they are oomidled fjom various publications ' '""gli state. It inclines the cheese to heave and 

 and the unwritten opinions of those experienced I''" s'^^'iff- The Avhey will look green and then 

 in the inaniit'aiture of Cheese. There are, nol^^l'''"; it spoils the cheese. 



9. ffltat is the effect if the milk is too cold, when 

 the rennet is put to it ? 



It will hardly roine at all, and it is not easy to 

 separate the whey, and is in daii;;pr in warm 

 weather of souring. The cheese is apt to cut chis- 

 selly and break and fly before the knife. 



10. How long time should be allowed after the ren- 



- 1 • ■ I ■,, . • ,. .^ , , net is put to the milk to cause it to turn to curd fit 



It ffreatly injnres the milk ; It IS very dilficu t 10 /■ j, t , -j. ^ 

 ,...., , . , r. , , , Joi' "'e cheese kmfe ? 



make It into cheese and nistead of one hour (the /-> i • i^ »i . . ,i 



, . , , . .1 Une liour i\i warni sultry southwesterlv weatlier, 



line very comnionly jjivcn 'ly dairy-women in , i ,, , . i in ■ i i 



. . .. , ... ... - ■' ' ^ anil not less than one and a half hour in clear nortli- 



innging the cheese) it will frequently not come . , 



o.iri II ■ . ^ r- west weather, 



n S, 4. or o hiiiiis, ami then in an imperfect state ;j 



.nd when the cheese is released from the press ij [^{'eese will come in warm weather quicker 

 ifill heave or puff up. than in cool, with the same quantity of rennet, as 



2. Which is the best method to keep milk sweet over I j^ ''°''^^ ""' '^,""' ^''„^"3'''''- ^^^hen tjie whey looks 

 right in warm weather ? "" * 



Set the milk in sma 



brass, or tin vessels, and 

 ut one table spoonful of fine salt to each gallon, 

 nd pour in some cold water according to the heat 

 f the weather ; let the milk stand where there iS 

 free circulation of air. In the morning take off 

 le craam and ini.x it thoroughly/ with the icanr 

 iiorning's milk. 



3. Which is the best method to preserve i-e-itnet skins ? 



Let the calf suck about 11 hours before it is 

 illed. Take out the maw-skin, and let it lie 

 ree hours in a rool place, then empty the maw, 

 It no water touch it,) and nib it well with salt on 

 ich side, and afterwards cover it with salt, and 

 It it in a bowl ; turn and rub it every dav for 



out three days, then open it to dry, being 

 •etched out on a sti^, that it may dry regularly. 



It is of great importance that the maw skin be 

 ell prepared ; good cheese cannot be made with 

 ,d rennet. It is reckoned best to be one year 

 1 before used ; it will fetch more cheese, and it is 



1 the cheese will be milder. To prepare the 

 nnet, make 2 iiuarts of brine that will swim an 

 when the heat is gone off to about blood 



blue, the curd is fully (brmed and the whey may be 

 carefully separated.] 



11. Jfliat is the effect if the curd is stirred, or bro- 

 ken too soon ? 



' The rennet will not take full effect. It will 

 cause slip curd, which will never make good cheese, 

 '"he cTieelb wiy be nnsetileil and ill flavored. Tire 

 whey will be rich, and the cheese poor. 



12. ff'hat is the effect if too much rennet is put to 

 the milk ? 



The cheese will be rank, or very strong, and is 

 liable to heave and spread. 



13. JfTiat is the effect if too little rennet is put to 

 the milk) 



It works too slow, and is liable to become sour 

 in warm weather. 



14. If'hat kind of salt is best for cheese ? 

 The very best of Blown Liverjiool salt. 

 Some prefer the best of Rock or Turks Island 



salt, washed and ground. 



15. Tf^hat quantity of salt should be put to the curd 

 which will make a chetse weighing 15 lbs. from the 

 press ? 



About si.K ounces. (If a cheese of 15 lbs. is 



irm, put ill one maw-skii> cut in pieces, let it | salted when turned in the press, and afterward put 

 :ep two days (4S boms) then strain and bottle it. |in a brine 15 hours, 1 oz. of salt to the curd will 

 4. ffltat fjuantity of neto cheese will one ren?!e< be sufficient.) 



in produce '? 16. Jf'hat is the effect if too much salt is put to the 



curd '? 



The cheese will be hard, dry, poor, and warty. 

 17. Jf'hat is the effect if too little salt is put to the 

 curd, or it is not tvetl cured in brine ? 



The cheese will taste strong, be liable to heave. 



The average about 250 lbs. (some produce 600 



'■J 



•5. How many quarts of milk (milk measure) will 



iduce curd for a cheese which will iceigh 15 lbs. 



im the press ? 



Fortyfivc to GO quarts, according to the rielmess 



the milk. 



6. ffltat will a cheese which weighs 1 5 lbs. from 

 press shrink the frst five months after it is made "? 



Near three pounds. (A cheese which weighs 24 

 !. green, w ill shrink 4 lbs. in 5 months.* 



7. ff'hut degree of the thermometer shotild be he 

 U of the milk tvlien the rennet is put in ? 

 From 80 to 90, according to the heat of the 



spread and will not cure well. 



18. ff'hat is the effect if cheese is not sufficiently 

 pressed") 



The cheese will crack, leak, mould and rot. 



19. fl'hy dots ^fmerican cheese dry sooner than 

 English ti'hen it is cut open ) 



Wlietli(!r it is because tliey mix a little salt- 

 petre with the salt, or cuielhern in brine, without 

 putting much salt to the ciinl, or it is caused by 

 adding suet to the curd, I have no means of 

 knowing. 



20. Can as good cheese be made upon a farm on 

 the seaboard as in the ititerior ? (See N. E. Farmer, 

 vol. i.\. |). 326.) 



No doubt, if the manufacturer has as much ex- 

 perience and .skill. (Those living near large 

 tovvns where fresh butter bears a high price, are 

 strongly tempted to skim the milk, before it is made 

 into cheese.) 



GENERAL REMAUKS ON CHEESE M.iKING. 



It is recommended to have the milk in the tub 

 measured with a guaging rod, the salt weighed, 

 tlie rennet measured, and the temperature of the 

 milk when the rennet is added, delei mined by a 

 thermometer ; if there was less guessing about 

 making cheese, there would be less poor cheese 

 made. 



Skimmed cheeses do not require so much scald- 

 ing as new milk. 



If curd for cheese is not well scalded the 

 cheeses will look warty, spread and leak ; scald 

 tlie curd rather more than is generally practised, 

 and then cool it in cold water, the whey will work 

 out more readily. If cheese is [iiit into the press 

 warm, it is apt to puff up, and be stiong. 

 _ Soirciiid win not make good- cheese, and sniir 

 milk sliould be jfiven to. the swine, clieese made 

 of it would be hard, crack, leak, and be wrinkle 

 coated. 



Scalded milk makes rich cheese. 

 The practice of coloring cheese and butter, we 

 think, should be discouraged ; who would thank a 

 milk man to color his milk ? 



As to cheese hoops fur a middling size cheese, 

 let the height be about two thirds of the diameter ; 

 for small cheese, let the height be about half the 

 diameter. 



Be careful tliat the room, where rich new cheese 

 is kept in hot weather, be not too warm. 



The whey may be let off when the curd is 

 sufficiently formed liy a plug at the bottom of 

 the tub; placing something over the hole to keep 

 the curd from stopping it. 



Seed fflient. — A writer in the Va. Herald Te- 

 commends that wheat intended for seeil should 

 become cndVe?^ ripe before reaping; believing it 

 less liable to be injured by the fly, or.the winter, 

 lie is also 'satisfied that smut is mainly attributed 

 to unripe seed wheat.' 



Bees. — The Genesee Farmer recommends anew 

 way of imannin^ bees. When the hive becomes 

 overstocked, turn it bottom upwards, set an empty 

 liivc upon it, and strike gently on the lower hive, 

 till a sufficient number have ascended to their new 



[Press the cheese gently at first, and advance I abode; and then remove both liiyes to the place 

 gradually to the utmost power of the press. If intended for them. If there is a queen in the new 

 chees.e is not scalded right, and well mixed, we hive, the sentinels will be seen buzzing at the en- 

 cannot by pressing make it firm. If cheese is trance within 24 hours. Some prcfeiring it at 

 pressed too much it is apt to be hard and poor.] luoon, others in t!ie evening Ft. Chronicle. 



