36 ON MILCH COWS. 



is one year old, three inches square, put into one j;ill of whey, 

 twenty four hours previous to making tlie cheese, will turn twen- 

 ty six gallons of milk to curd. The night's milk is strained into 

 a brass kettle, and set in a tub of water over night. In the 

 morning it is warmed and mixed with the morning's milk. Put 

 the rennet into the milk, stir it well, let it remain one hour, or 

 till the whey appears, then cut the curd with a knife that goes 

 to the bottom of the tub, and the curd will gradually settle. 

 Lade off the whey, and cut the curd when the whey is mostly 

 extracted. One gallon or more of boiling whey may be turned 

 upon it, and let it stand twenty minutes, then lade the whey 

 and curd into a basket to drain ; cut it frequently, till there is no 

 appearance of slip curd. It is chopped fine, and three gills of 

 salt and one sixth of a tea-spoonful of saltpetre put into it. 

 When pressed sufficiently, the cheeses are carried into a cham- 

 ber, and are turned once a day — a little butter is necessary. 

 In winter they are carried into the cellar, and rubbed and turned 

 twice a week. 



Respectfully yours, 



JACOB OSGOOD. 



Andover, Sept. 26th, 1836. 



IJI. ON iMILCH COWS. 



The Committee on Milch Cows and Heifers have attended to 

 the duty assigned them, and beg leave to submit the following 

 Report — 



The number exhibited to day, for premium and exhibition, 

 was ten ; the weather being unfavorable, the number was small- 

 er than was expected, but those that were exhibited were fine 

 animals. 



Knowing that we are dependant on this noble animal for so 

 great a part of our support, and more especially the younger 

 part of our race, it is surprising when we look around us 

 and see so many of our farmers that are willing to keep those ol 

 an inlwior quality, when it costs no more to keep those of the 



