and allow it to stand for 24 hours undisturbed in a 

 temperature of 6oF. It will be now found to have co- 

 agulated, and then it should be turned into a cloth 

 and hung inside a vessel to drain in a circulating atmosphere 

 of about 6oF. The cloth should be a coarse towel which 

 should be thick enough to retain the curd while allowing the 

 whey to drain out. The draining should continue for 18 to 20 

 hours, and during this time the cream should be scraped 2 or 

 3 times from sides of cloth to facilitate the separation of 

 moisture. After this it should be turned into a fresh cloth 

 and placed under weight of from 8 to 12 Ibs. until dry enough 

 for moulding, i. e., for a period of from 8 to 10 hours. Before 

 moulding salt should be added at the rate of i oz. to 

 2 ozs., to the quantity. 



1,137. Odinary cheese. Strain the fresh milk through a 

 thick piece of cloth into a vat. Raise the temperature of the 

 vat very gradually by letting in steam into the jacket df the 

 vat, while slowly stirring the milk with a stirrer, until the 

 temperature reaches 85F. Cheese-making, therefore, should 

 not be attempted in very hot weather, when it does not need 

 any heating to arrive at the temperature of 85F. If the 

 cheese has to be coloured, add the colour at this stage, say, 

 i oz. of anotto-fluid for every 10 maunds of milk used. The 

 colouring fluid is to be mixed up with a quantity of the milk 

 in the vat and the mixture put in so as to get a uniform 

 distribution of colour. Then add, gradually, by stirring, one 

 seer of rennet mixed up with water to the 10 maunds of warm 

 milk in the vat. Sufficient rennet is to be used to show some 

 coagulation in less than a quarter of an hour. The room 

 should be shut off from draughts of air at this time. In about 

 half an hour the curd will solidify, and then with two curd- 

 cutting compound knives, cleaned, sharpened, and washed 

 with boiling water the curd is to be cut clean, first with the 

 horizontal knife lengthwise and then with the vertical knife 

 vertically, until little cubical masses of curd are formed in the 



