290 MASSACHUSETTS AGRICULTURE. 



dipped off and left to drain until morning. The process is 

 repeated with the morning's milk. After that is broken, the 

 evening's curd is sliced into it ; the Avhole is then scalded with 

 whey dipped from it ; then thoroughly drain, chop fine, salt 

 and press twenty-four hours. 



They are dried in a perfectly dark room, turned and rubbed 

 daily. Late in the fall they are removed to a cool cellar, 

 packed in straw, and occasionally rubbed and repacked. 



Byfield, September 30, 1857. 



WORCESTER NORTH. 



Statement of George Miles. 



Cheese. — I offer two lots of cheese ; one common, the other 

 sage. We make but one cheese per day. The night's milk is 

 strained into pans and the cream taken off in the morning. 

 The milk is then warmed to blood heat, and added to the morn- 

 ing's milk with the cream returned ; then add rennet enough 

 to form the curd in thirty or forty minutes. When the whey 

 is sufficiently drained from the curd by a gentle pressure, it is 

 cut with knives to the size of dice and salted with about one 

 pound of salt to twenty-five of curd. It is then submitted to 

 the press for two days with several turnings, then covered, 

 dressed and turned daily until cured. 



For sage cheese, the juice of green sage, with some of that 

 expressed from pounded corn-blades and is added to one-holf 

 of the milk when set for cheese. 



HAMPSHIRE. 



Statement of Mrs. Stovghton D. Crocker, 



Butter. — The milk is strained into tin pans, set in a cool 

 place, left to stand from one to two days, or longer according to 

 temperature. The cream is taken off as free as possible from 

 milk, and is stirred occasionally until it is churned. The but- 

 ter is then rinsed with cold water, salted, worked twice and 

 formed into Rimps. 



Sunderland, November 15, 1857. 



