65 



length of time, a kind of f«tid flavor will be imparted 

 to the butter, destroying that peculiarly rich and deli- 

 cate flavor, which no process of manufacture can ever 

 afterwards fully restore. 



The churning is performed in the ordinary way. — 

 When the milk is as fully extracted from the butter as 

 possible at the time, one pound of rock salt, and a tea- 

 cup-full of fine crushed sugar is added to each sixteen 

 pounds of butter, and thoroughly worked in. It is then 

 suffered to remain for twenty-four hours, and then 

 worked over again, when it is in the right state to be 

 prepared for the market or for packing. 



GEonaE Miles' Statement. 



In making new milk cheese, we make but one cheese 

 per day. Hence we strain the milk at night into pans. 

 In the morning the cream is taken from it, and the milk 

 warmed to a blood heat; then put to the morning's milk 

 and the cream returned to it, and the whole set for the 

 cheese, with one spoonful of rennet to two pails of milk. 

 In thirty to forty minutes the curd will have formed, 

 when it is carefully cut Avith a wooden knife, in lines 

 crossing each other at right angles, in order that the 

 whey may rise freely. A portion of the whey is then 

 dipped from it, and heated somewdiat above blood heat, 

 and returned again to the curd. The object of this is 

 to make the curd close better in pressing. It is then 

 put in a basket to drain w^ith moderate weight upon it ; 

 after which it is cut into pieces about the size of dice, 

 and seasoned with about one pound of salt to twenty- 



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