^!W 



306 THE DAIRY. 



to be used when required. This, we presume, is the approved 

 Scotch method. 



Experience is necessary to determine the quantity of rennet 

 necessary to coagulate a given quantity of milk, as much neces- 

 sarily depends upon its strength. Throughout the whole pro- 

 cess of preparing and preserving rennet, too much attention 

 cannot be paid to its cleanliness and sweetness and if it be 

 used after it has become foul or tainted, the cheese will become 

 invariably affected by it; and will very often be rendered 

 thereby unfit for use.* 



Muriatic acid is used in very small quantities as a substitute 

 for rennet, on the continent of Europe, and in other places. It 

 is the use of this article which gives to the Dutch-cheese that 

 pungent relish which induces so many persons to prefer it. 



Colouring matter. As cheese in its native state, that is, 

 such as is well manufactured, being put together in proper 

 time, the milk being of a proper degree of warmth, and in all 

 other respects properly pressed, sal ted, and dried, is uniformly 

 of a bright yellow cast, the idea of excellence is generally 

 attached to cheese of such a colour. Hence it is, says LOUDON, 

 that it has become necessary for the dairyman who would dis- 

 pose of his cheese to advantage, to impart a light yellow orange 

 colour to it by artificial means.f 



For imparting a colour to cheese the Spanish arnotto is 

 unquestionably the best of all ingredients. It is a preparation of 

 the roucou, (Bixa orellana,) which grows-in the United States. 

 The red pulp which cover the seeds of this tree, is suspended 

 in hot water, and allowed to subside and when dry, is formed 

 into cakes or balls, which are further set aside until they be- 

 come dry and firm. When genuine, one ounce of this sub- 

 stance will be sufficient to colour one hundred pounds of cheese. 

 The usual way of applying it is to dip a piece of the requisite 

 size and weight in a bowl of milk, and then rub it on a smooth 

 stone until the milk assumes a deep red colour. This infusion 

 is then to be added to milk of which cheese is intended to be 

 made, in such quantity as will impart to the whole a bright 

 orange colour, which will become the deeper in proportion to 

 the age of the cheese. The mixing of the arnotto in no respect 

 affects either its taste or smell. 



In Cheshire, England, a somewhat different practice prevails. It is usual 

 when the colouring matter is wanted to tie up about as much as is deemed suf- 

 ficient in a linen rag, and placing it in half a pint of warm water, let it stand 



* Farmer's Magazine, page 162. 



t Marigolds boiled in milk, are also used for colouring cheese to which 

 they also impart a pleasant flavour. In winter, carrots scraped and boiled in 

 milk, afterwards strained, will produce a richer colour; but they should be 

 used with great moderation on account of their taste. 



