THE DAIRY. 241 



and rennet should be perfectly sweet ; as much of 

 the animal heat should be evaporated from the milk 

 as time will admit ; when the curd is properly pro- 

 duced, break it up very fine, cook it well, but do not 

 heat it so much as to start the oil in the curd ; sea- 

 son it with clean, fine salt, pure from lime ; put the 

 cheese in the press cool ; press it hard, in order to 

 extract all the whey from the middle before the out- 

 side closes tight ; continue to press for two days ; 

 from the press put a dry cloth over it for a few 

 hours, until a rind is formed ; then put on annatto, 

 dissolved in strong ley ; cover again with the cloth 

 until the next day ; after the cloth is removed, put 

 on a thick, strong coat of melted beeswax and lard, 

 or butter ; get a bright, smooth surface, and keep it 

 so, by constant rubbing and turning, until the cheqpe 

 is perfectly cured. When put in the casks, let it al- 

 ways be done in cool, dry weather. All cheese 

 should be slightly coloured with annatto in the milk; 

 and such as do not exceed fifty pounds in weight 

 should be made a bright orange colour ; cheese of 

 this description being generally in good demand for 

 the Southern markets. Finally, there shoi>ld never 

 be any late cheese. In no case should cheese be 

 sent to market made after tht 15th day of Septem- 

 ber ; nor should it be sent even thus late, unless the 

 utmost pains is taken with it, and unless it is well 

 cured by a fire. It is of the greatest importance to 

 the dairy interest that these rules, in regard to late 

 cheese, be strictly conformed to ; for this kind of 

 cheese not only destroys itself and greatly injures 

 the market for a good article at thr present time, 

 lut, should the practice of making and sending it be 

 persisted in, it will eventually destroy the business. 

 To prevent any loss to the farmer, the undersigned 

 would advise them to make butter after the 15th of 

 September; butter made after this time always com- 

 manding a fair price. 



2d. Of Cheese-casks. — They should be smoothly 



II.— T 



