ON THE DAIRY. 41 



It is scalded from fifteen to twenty minutes with scalding whey, 

 as the tenacity and state of the curd require. It then is allow- 

 ed to remain till perfectly cool, when it is ground up in a curd 

 mill ; after which process it is put into the cheese hoop in layers, 

 salting each layer by judgment, as the softness, hardness and te- 

 nacity of the curd may require, using the dry and whitest Liver- 

 pool blown salt. It is then put into the press, and allowed to 

 stand half an hour, when it is first turned ; then it is allowed to 

 stand from two to three hours, according to the state of the weath- 

 er, two hours in very warm, three in more moderate weather, 

 when it is again turned ; and it is regularly turned every two or 

 three hours through the day, till dark ; when it is left in the press 

 for the night. The following morning it is taken from the press 

 and put into brine, where it remains twenty four hours, being 

 turned at sundown. At the expiration of the twenty four hours, 

 that is, on the second morning from the milk, it is taken from the 

 ferine and swathed with a linen bandage, which is continued on 

 from seven to nine days as requisite, turning the cheese twice in 

 twenty four hours through the heat of the weather, rubbing them 

 daily with pork or bacon fat in which red peppers have been 

 simmered, and afterwards settled and strained off. 



Respectfully submitted by Wm. Thurlow. 



West Newbury, Crane Neck HzU, Sept. 26, 1833. 



EDMUND HILL S STATEMENT. 



T^o the Committee on the Dairy : 

 Gentlemen — I here present you with a sample of the cheese 

 made on my farm. AUhough they are small, being made from 

 the milk of nine cows,of native breed — besides two families using 

 daily from it, which, probably would be the milk of one cow. I 

 say small when compared with the cheeses which have generally 

 been exhibited — mine weighing but fifteen or sixteen pounds, 

 while those have weighed from twenty-five to thirty. I was led 

 to do it, by wishing to have more competition in this artiple, and 

 as the idea has ever been, that the larger the cheese, the richer 

 6 



