[ 653 ] 



nules of butter being avoided by the use of the hair-sieve. 

 Any granules accumulating in the sieve are to be returned to 

 the churn. Then the churn is to be half filled with cold 

 water, and after a few turns of the churn the water is to be 

 withdrawn in the same way as the butter-milk. The wash- 

 ing is to be repeated until the water comes out clean. Then 

 the butter is to be taken out, but it should not be touched 

 with the hand. Either the hair-sieve or the two wooden 

 patters are to be used. When the butter has been removed 

 from the churn it is dealt with by the worker, which Is a corru- 

 gated cylinder which kneads and rolls the butter against a 

 table. The kneading may be also done with hands well 

 Washed with salt-water, in a tub. Salt is added now to 

 remove the water more effectually and also to enhance the 

 keeping quality of the butter. About 3 ounces of salt should 

 be used for every 2 seers of butter. The mass is then made 

 up into half pound rolls or prints. 



M35' We will have occasion to refer to butter-making 

 again in the next Part of the book, in the chapter devoted to 

 Dairy Bacteriology. 



CHAPTER CVIII. 



CHEESE-MAKING. 



STREAM -cheese Take one gallon of fresh cream in a 

 glazed earthen-ware vessel, heat or cool it to a tempera^ 

 ture pf r 68to 7oF. If the cream has been obtained by a 

 separator allow it to stand for 4 to 6 hours to ripen. Add 15 

 to, .20; drops of Hansen's rennet diluted with a little water, 

 Stif this in fpr 10 minutes, afterwards covering the vessel, 



