2i8 MINUTES MAY 



1 08. 1'kerefore, it is proballe, from thcfc two inci- 



CHEESE. dents, that lowering the heat of the milk, with 



cold water, has an evil effect. 



June 23. (Evening,) Fifteen gallons of new 

 milk warm from the cow, retaining a heat of 

 ninety-two degrees, with two cups and a half 

 of new weak runnet, and clofely covered, came 

 in three quarters of an hour : whey eighty-eight 

 degrees : curd very delicate and good. 



June 25. Forty gallons of balf-Jkim milk, 

 heated to eighty-fevcn degrees, with three cups 

 of rennet, ilightly covered, came in three quar- 

 ters of an hour : whey feventy-nine degrees: 

 curd remarkably good of this fort. 



Sept. 8. In obferving the effect of fome re- 

 markably ilrong rennet, I found that an ordi- 

 nary tea-cup-full coagulated fufficiently up. 

 wards of forty gallons of milk, heated to only 

 eighty-eight degrees, in thirty-five minutes. 



From thefe obfervations it appears, that curd 

 of a good quality may be obtained from milk 

 heated from 87 to 103 degrees of Fahren- 

 heit^ thermometer ; provided the rennet be fo 

 proportioned, that the time of coagulation 

 be from three quarters of an hour to two 

 hours and a half; and provided the milk be 

 kept properly covered during the procefs of 

 coagulation. 



And 



