246 HOW TO MAKE SAGE CHEESE, 



cutting it into layers of the thickness of the threads of 

 the screw. 



The following is the statement of Mrs. Williams, of 

 Windsor, Massachusetts, who received the first premium 

 at the Franklin County Fair, in 1857, for exceedingly 

 rich, fine, and delicately-flavored cheeses of seventy-five 

 pounds each. Her method, which is the result of her 

 own experience and observation, corresponds almost 

 exactly, as the committee remark, with the English 

 mode of making the famous Cheddar cheese, which is 

 much the same as the Cheshire. Mrs. Williams says : 

 " My cheese is made from one day's milk of twenty- 

 nine cows. I strain the night's milk into a tub, skim it 

 in the morning, and melt the cream in the morning's 

 milk : I warm the night's milk, so that with the morn- 

 ing's milk, when mixed together, it will be at the tem- 

 perature of ninety-six degrees j then add rennet suffi- 

 cient to turn it in thirty minutes. Let it stand about half 

 or three quarters of an hour; then cross it off and let it 

 stand about thirty minutes, working upon it very care- 

 fully with a skimmer. When the curd begins to settle, 

 dip off the whey, and heat it up and pour it on again at 

 the temperature of one hundred and two degrees. After 

 draining off and cutting up, add a teacup of salt to four- 

 teen pounds. 



" The process of making sage cheese is the same as the 

 other, except adding the juice of the sage in a small 

 quantity of milk." 



Another successful competitor in the same state says: 

 " We usually make but one curd in a day. The night's 

 milk is strained into pans till morning, when the cream 

 that will have risen is taken off, and the milk wai med to 

 blood heat, when the cream is again returned to the 

 milk and thoroughly mixed. This prevents the melt- 

 ing of the cream that would otherwise run off with 



