41 



stirred morning and evening. As soon as churned (which 

 was twice a week) it was washed in cold water and salted to 

 the taste, with rock salt, and worked twice with the hands, 

 at intervals of ten or twelve hours. 



STATEMENT OF D. L. GOODRIDGE. 



I present for examination four New JMilk Cheeses. Each 

 Cheese contains the milk of two days. My manner of mak- 

 ing it is as follows : Strain the evening milk ; add rennet in 

 sufficient strength to form a curd in thirty minutes ; let it 

 stand one hour, then break and place to drain until morning ; 

 repeat this process with the morning's milk. Scald the curds 

 with water; drain thoroughly; chop fine; salt and press 

 twenty-four hours. 



STATEMENT OF DANIEL P. NELSON. 



I present for your inspection four New Milk Cheeses, one 

 of which is sage. The manner of making is as follows : — 

 Strain the milk into a tub as soon as drawn from the cows at 

 night ; add rennet in sufficient strength to form a curd in an 

 hour ; slice it and let it remain in the tub until morning ; re- 

 peat this process with the morning's milk ; scald the curds 

 with water ; drain thoroughly and grind fine ; allow half an 

 ounce of salt to a pound of curd, and press twenty-four hours. 



STATEMENT OF N. W. MOODY. 



The Cheese that 1 offer for your inspection was made in the 

 following manner : — The milk was set as soon as it was 

 drawn from the cows at night, and rennet enough added to 

 6 



