CHE 



CUE 



PS are kept well when covered with ' 

 a cotton cloth and wliitewashed. 



CHEE.sE MAGGOT. The larva 

 of a dipterous fly {PiaphiloLcasei) found 

 in decayin<i cheese. 



CHEESE MITES. Minnte, wing- 

 less insects {Acarus siro) with eight 

 legs. Their introduction into chees- 

 es is very mysterious, as they appear 

 when no wounds are to be seen on 

 the outside. | 



CHEESE, PINEAPPLE. The fol- 1 

 lowing is the plan of Mr. Davenport, 

 of New-York, who received the prize 

 of the American Institute : j 



" In all cases the milk and rennet 

 should be sweet. When the curd is 

 properly produced, break it up very 

 tine, cook it well, but not to overheat. 

 Season w^th clean pure salt. Put 

 the cheese or curd into the press or 

 mould, which is of pineapple shape, 

 with a neck, and open in the centre, 

 and fastened together by clamps or 



clasps. Fill the mould full, also the 

 neck, and press with a round follow- 

 er to lit the neck. Keep it in the 

 press twenty-four hours, take the 

 cheese out and cut off the neck, and 

 sear it over ; then dip it in hot whey 

 to form a hard rind, and draw over 

 them tightly a net with interstices of 

 a diamond shape, which forms the 

 indenture. Suspend them from the 

 neck, and keep them so for four weeks ; 

 then take them out of the nets, and 

 set them on trenches on shelves, and 

 in three months they are cured and 

 fit for market. Pack them in cases 

 of ten each, with partitions between 

 them." 



CHEESE PRESS. The most 

 common kind is described in the ar- 

 ticle Cheese. Numerous improved 

 machines occur, but the following, by 

 Baird, is in all respects equal, if not 

 superior, to the rest, and extensively 

 used in the English cheese counties. 



151 



