MILCH COWS. 335 



Statement of Mrs. S. W. Lincoln. 



Manner of making Cheese. — The milk at night is set in 

 tuba : and if the weather is warm coolers are set into the milk, 

 filled with cold water or ice. In the morning the cream is 

 skimmed off, put into milk and warmed, and then mixed with 

 the night's and morning's milk, and warmed by pouring in hot 

 water to a temperature of eighty-six degrees. Rennet is then 

 added, sufficient to produce a thorough coagulation ; then, in 

 about forty minutes, the curd is cut into fine square pieces, and 

 remains until the green whey begins to rise ; then it is broken 

 up with the hand. This operation is performed with great 

 care, letting the curd pass gently between the fingers without 

 squeezing it in the hand, as that would decrease the quantity 

 of cheese. After settling, a quantity of whey is put into a ket- 

 tle and warmed, and put into the curd, making it ninety-five 

 degrees warm. Then the curd is again broken, the whey heat- 

 ed and put into the curd, so that the heat will be raised to one 

 hundred and six degrees. It then remains, being stirred occa- 

 sionally, until the curd becomes elastic, and, as old cheese 

 makers say, " squeaks between the teeth." Then the whey is 

 again drawn off, the curd cooled with cold water, and then 

 salted with a tea-cup full of salt to sixteen pounds of cheese. 

 It is then pressed twenty-four hours, being turned over in the 

 time, and then removed to a cool dairy room, greased, colored 

 according to fancy, and turned every day until cured. 



Cheshire, October 3, 1854. 



Statement of Henry Dresser. 



My cows were bred and raised in Stockbridge. No food 

 was furnished except good quality of old pasture. 



Ruth, one-half " native " and one-half Durham, five years of 

 age, calved May 23. 



Primer, " native," Durham, and Devonshire, aged five years, 

 calved March 2G. 



Betsey, one-half « native " and one-half Durham, aged five 

 years, calved April 2. 



