[ 655 ] 



whey. Continue to stir these cubical masses while the temper- 

 ature is slowly increased to 98 or iooF, two degrees being 

 raised every 5 minutes. When this temperature is reached 

 gradually draw off the whey, and continue stirring briskly, and 

 taking off the whey. Then spread the curd over a cloth to run 

 out all the whey, and afterwards pass the curd through a grind- 

 ing mill. Then mix salt evenly at the rate of i Ib. for every 5 

 maunds of milk used. Then weigh out the salted curd into the 

 hoops or moulds fitted with cheese cloth. The cloth should be 

 taken out from hot water, rinsed before putting it on the hoop 

 and letting curd into it. The temperature of the room at the 

 time the hoops of cheese are put under press, should be 

 at>out 8oF. The pressure should be slow and repeated at 

 intervals of. an hour. Then the cheese is taken out of the 

 mould, the cheese-cloth sewn on, and after smearing the 

 surface with hot waters pressure is applied again. The next 

 day it is taken out and left on a shelf to ripen for 2 or 3 

 months. 



1.138. Rennet should be made out of calves not more 

 than a week old. The fourth stomach is cut out turned inside 

 out, wiped dry, turned back and blowed out in the form of a 

 bladder. It should be kept hung up for two weeks in a cool 

 and dark room. Then it is cut up into strips about \ inch 

 wide and put in a stone jar containing one seer of water which 

 has been previously boiled and cooled. Sufficient salt is to 

 be added to super-saturate the water. Occasionally stir and 

 rub the strips of the stomach against the water and the sides 

 of the jar. In 3 or 4 days 'rennet will be ready, i seer of 

 this rennet is sufficient for curdling 10 maunds of milk in 

 less than an hour. Strict cleanliness is necessary at every 

 stage. 



1.139. Mr. Subba Rao of the Madras Agricultural De- 

 partment has been successful in making cheese, without the 

 addition of rennet, by adding to the milk the juice of Epi- 

 carpurus orientalis. The milky juice of the petiole stalks 



