304 THE DAIRY. 



and clear in its complexion, firm and fine flavoured. Com- 

 plete Farmer. 



An interesting and valuable paper on the making of butter 

 in cold weather, by the Rev. W. ALLEN, states the results of 

 several trials, by which it appears that butter may be obtained 

 in the coldest weather with as much ease as in the most 

 favourable season of the year, if the cream, at the commence- 

 ment of the churning, is brought to the temperature of 75. 



PROCESS OF CHEESE-MAKING. 



The production of cheese includes the making of rennet 

 the selection of a colouring matter the setting of the curd 

 and the management of the cheese in the press. Cheese con- 

 sists of the caseous matter of milk united to a certain portion 

 of the oily or creamy part. This oily portion adds to the 

 flavour and richness of the cheese, and hence when good cheese 

 is wanted, the cream should not be separated. Cheese, how- 

 ever, is made from milk from which the cream has been re- 

 moved it is then termed skimmed-milk cheese, and is of an 

 inferior order. 



In the making of cheese, there are certain principles which 

 are essential, but slight variations in the process produce cheeses 

 of very different qualities and although the most important 

 circumstance is the quality of the pasture on which the cows 

 are fed, yet much depends on the mode in which the different 

 stages of the fabrication are 'managed hence, the great supe- 

 riority of the cheeses of particular districts or dairies over 

 those of others, without any apparent difference in the pas- 

 ture.* By skill and great attention excellent cheeses are made 

 in places where the pastures are not considered so well adapted 

 to produce milk of a proper quality ; and where cows are chiefly 

 kept in stalls, and fed with a variety of natural and artificial 

 grasses, roots and vegetables, superior cheese is often made.t 



The season best adapted for cheese-making, so as to secure 

 for it the greatest degree of richness, generally extends from 

 the first of May until the middle of October. But in most dairies 



* The cheese manufactured at the dairy of the late Judge CAPKER, of Fleming- 

 ton, New Jersey, was justly celebrated and eagerly sought after throughoiit the 

 Union. This high reputation was acquired by superior management in its 

 fabrication, for the pasture grounds generally, wherever attended to, in that 

 region, were fully equal to those occupied by Mr. C-, and in some parts of old 

 Hunterdon, we believe the pasture grounds were better, and naturally more 

 fertile. 



t Penny Cyclopaedia. 



