DAIRYING INTERESTS. 197 



the curd is fit to cut, which is done as quickly but as 

 gently as possible, first with a horizontal knife lengthwise 

 of the vat, then with a perpendicular knife until the pieces 

 of curd are about the size of beans. If the milk is very 

 sweet, the pieces may be left coarser; if it shows more 

 ripeness and is souring rapidly, the curd is cut finer still, 

 so as to secure even action of the heat in a shorter space 

 of time, and before the acid gets too much developed. 

 Move the curd about gently, only enough to prevent 

 packing, while raising the temperature of the whole mass 

 gradually and steadily, but more or less rapidly, 

 according to the state of the milk, to 96, 98, or 

 lOOdeg. as experience shall have determined to be the 

 proper point for the district. Hold the curd 

 steadily at the desired point of temperature until the 

 action of the heat is nearly or quite complete, and acid, 

 just a taste of sourness, is got. The use of litmus test 

 paper is desirable at this stage, as it shows the first trace 

 of acid and the extent of acid development. When a 

 curd-mill is in use, draw off all the whey early, as soon as 

 there are any signs of acid. To aid the flow, raise one 

 end of the vat, draw the curd away from the lower end and 

 pile it up along each side of the vat ; leave it to drain, and 

 when the course is desirable let the curd take on a little 

 more acid or " ripeness," occasionally cutting it lengthwise 

 and across into convenient pieces to handle, and turning it 

 so as to air the bottom and inner portions, and to give the 

 outer portions that have cooled somewhat the advantage 

 of more warmth. When the whey that drains from it 

 is unmistakably acid, or when an iron heated to a black 

 heat applied to the curd will draw it out into fine threads 

 a quarter or half an inch long, commence to break or 

 grind the curd as soon as possible, and apply from 2 to 

 6oz. fine table salt to the curd per ten gallons of milk. 

 The curd may then be filled into moulds at once, and sent 

 to press, or allowed to stand and drain for an hour or so, 

 according to temperature, and what experience may prove 

 to be the best course. 



Another system, and it answers well, is not to grind 

 the curd, but allow the whey to drain off pretty well in the 



