40 ON THE DAIRY. 



WM. THURSTON S STATEMENT. 



To the Committee oftheEssex Agricultural Society on the Dairy: 

 Gentlemen — I offer you a sample of cheese for premium, made 

 on my farm in West Newbury, sending, agreeably to your re- 

 quest, one hundred pounds. 



My Dairy consisted of twelve cows in the month of June, 

 1 of 13 years old, 

 3 " 12 " « 



12 To which were added two heif- 



fers deprived of their second calves the first day of July, 

 1 of 4 years old, 



1 " 3 " " making for the months of 



July, August, and September, fourteen cows. 



The cheese made agreeably to the rules of the society in the 

 months of June, July, August and September, amounts to more 

 than twenty five hundred pounds. 



For its manufacture, the rennet is taken from the calf and al- 

 lowed to perfectly cool, when it is very slightly rinsed in cold 

 water and put down with strong rock salt. When taken out for 

 use, one rennet is put into a stone pot, and one quart of water 

 {after being boiled and cooled) put to it, and a cold brine, suffi- 

 ciently strong to keep the rennet is made with the same kind of 

 salt. Of this liquor is used from a gill to a half pint to every 30 

 gallons of milk, according to the strength of the rennet, heat of 

 the milk, and state of the weather ; always taking more rennet 

 when the weather and milk is cooler, less when warmer. It is 

 then allowed to stand from three quarters to a full hour, before 

 breaking up the curd, believing it to be very important during the 

 warmth of the weather to get the curd in the press as early as 

 possible. From the beginning of breaking up the curd, the op- 

 eration is coniinued till it is sufficiently hard and fit to scald,when 



