50 ON THE DAIRY. 



New milk cheese made by /?fr since the 22d of June,, 

 July and August, 601 pounds. 



The above quantity of butter and cheese was made 

 from the milk of five cows and three two year old heif- 

 ers, (two of the cows gave milk through the wdnter,) 

 deducting that of two which was needed for family use. 

 The cows had only the common keeping, grass only. 

 The process of making the new milk cheese: — Strain 

 the milk into a brass kettle, set it in a tub df cold water. 

 In the morning it is warmed and mixed with the morn- 

 ing's milk; the rennet is put in and stirred well; let it 

 stand one hour, or till the whey appears; cut the curd 

 with a knife that goes to the bottom of tub and the curd 

 will gradually settle; lade off the whey, and cut the 

 curd; press the bowl or pan with one hand gently on 

 the curd, the other with a tin dish made in the form of 

 a clam shell; when the whey is mostly extracted from 

 the curd, one gallon or more of boiling whey is turned 

 upon it; then cut the curd as before, cover the tub, let 

 it stand fifteen or twenty minutes, dip the curd with a 

 flat dish into a pan, and lay it in the basket to drain; 

 cut it frequently with a knife, till there is no appearance 

 of slip curd; it is then put into a bowl or tray and chop- 

 ped fine; three gills of fine salt, one sixth of a tea- 

 spoon-full of saltpetre. It takes four or five hours with 

 diligent attention to mature the curd fit for the press. 

 The cheese is turned twice a day for three days; when 

 carried into the chamber, it is swathed six or eight days, 

 to prevent it from spreading; turned once a day till 

 cold w^eather; then carried into the cellar, laid on a ta- 

 ble, and rubbed and turned twice a week. 

 Respectfully yours, 



LUCY OSGOOD. 



Andover, Sept. 27th, 1842. 



ISAAC CARRUTH'S STATEMENT. 



To the Committee on the Dairy : 



Gentlemen — I present for your inspection, six chees- 

 es made in July. We have milked four cows through 



