15S PLYMOUTH AGRICULTURAL SOCIETY. 



Mary M. Macomher^s Statement. 



I milk four cows, and make two curds. I run the milk up as 

 soon as it is milked, and put in it just rennet enough to fetch 

 the milk ; if there is too much, it is apt to give the cheese a bad 

 taste. Let the milk stand one hour after it has come to curd, and 

 then cross it off about an inch and a half square, and let it stand 

 until it begins to settle; then dip it into a cloth to drain, and 

 stir the cloth once in a while, till it is quite dry ; then slice it in- 

 to scalding water, and let it stand until it is quite cool ; then I 

 keep it in cold water, till the next day, when I make my cheese. 

 I then put it in warm water till warmed through : and let both 

 the curds get almost cold, before breaking. I break it with my 

 hands quite fine, and squeeze it as dry as I can with my hands, 

 before putting it into the hoop. Then press with very little 

 weight, for three hours, then turn and put on more weight. Let 

 it press till the next morning, then turn it into a dry cloth, and 

 rub it well with salt, and put on all the weight I can. Turn it 

 again at night, and rub with salt, and press till the next morn- 

 ing. Take it from the press, and rub with pork fat, and set it 

 in a cool place to dry ; turn and rub it with pork fat every morn- 

 ing till it is dry. I use a tea-cup fnll of ground rock salt, for a 

 peck-cheese. 



Hanson, Oct., 1848. 



Elizabeth Hayward' s Statement. 



The milk is set warm from the cow, and, when turned, and 

 slowly and thoroughly drained, sliced into water as warm as 

 you can bear your hand in ; when cold, it is placed in a cloth 

 for draining, and drenched with cold water; and, when well 

 drained, placed in an earthen vessel of cold water, in the cellar, 

 till the next day, when another curd is made in the same way. 

 upon which, while scalding, the first is laid, when both are 

 drained ofi" together, and drenched as before; when dry, it is 

 made fine, and the salt well stirred in, and to 25 lbs. cheese. 



