ON THE DAIRY. 75 



trick. They are a sample of 31 cheeses, weighing 

 776 lbs., made from the first of July to the last of 

 August. Six cows and two heifers, having common 

 pasture feed only, were milked, and deducting the 

 milk used in the family but little more than the pro- 

 duce of six cows was used for cheese. 



Mrs. B.'s process of making is as follows : The 

 milk at night is set by and the cream taken from it 

 in the morning, and with a part of the milk warmed 

 enough to make the whole as warm as milk fresh 

 from the cow. The morning's milk is then put with 

 it and the rennet, made by soaking a piece of rennet 

 about the size of a cent in half a tea cup full of wa- 

 ter, is strained into it. When the curd is sufficiently 

 hard to be cut with a knife, it is cut up and suffered 

 to stand till the whey rises, which is dipped off and 

 the curd broke a little more and put in the basket to 

 drain. It is then put into a tub and cut finer and 

 about four quarts of boiling whey turned upon it. 

 After lying ten or fifteen minutes, the curd is drain- 

 ed dry and carried to the cellar to stand till next day, 

 when another curd prepared in the same way is put 

 with the first. When the curd is entirely cold it is 

 cut finer, and nearly a pint of fine salt and a table- 

 spoon full of salt petre is mixed with it, and the curd 

 is pressed. After pressing, the cheese is laid in a 

 strong brine over night, to harden the outside. The 

 cheeses are turned and rubbed with butter every day. 



Mrs. R. Buttrick, 



By J. H. Duncan. 



Sept 26, 1839. 



