56 T H A N S A C T I O X S . 



CHEESE. 



EEV. W. H. SEAMAN'S EEPOrcT. 



There were fourteen entries of cheese. The specimens were all of 

 fine quality. The difference between the better and the poorer was 

 in some comparisons scarcely a shade. 



In the methods of making there was but little variety among the 

 successful competitors. 



No. 1. According to this statement, the milk when taken 

 from the cow is strained into a kettle and rennet is added, after 

 which it stands until the curd separates from the whey. It is then 

 dipped off and permitted to drain, until dry enough to make into 

 cheese. The same process is repeated witth next days's milk, when 

 both curds are put together, warmed, salted, pressed two days, and 

 turned daily till cured. 



No. 2. The night's milk stands in a kettle till morning, when it 

 is warmed and rennet is added sufficient to bring the cheese in about 

 an hour, when it is drained, pressed two days and turned daily till 

 cured. 



No. 3 The cream is taken from the night's milk, and warmed with 

 the morning's milk ; then rennet is added sufficient to bring the curd 

 in an hour ; then it is scalded and drained till afternoon, when it is 

 put into the press. 



No. 4. Rennet is put into the milk when strained; The milk 

 stands till the curd is separated, which is then drained, warmed, salted, 

 pressed two days, and turned daily till cured. 



No. 5 is about the same as No. 1. 



No- 3 is made from a dairy of ten cows — No. 4 from a dairy of eight. 

 A large dairy appears to be an important condition of cheese. Its 

 quality must be_, affected, also, by the character of the cows and of 

 their keeping. " There seems at first sight, to be no connexion be- 

 tween the application of bones to the Cheshire farmer's poor grass 

 ]and and the unexpected crumbling of the Cheshire dairy maid's 

 cheese. Yet the connexion is plain enough. The bones bring up 

 richer grass, which gives richer milk ; and this treated in the old way 

 makes a fatter and therefore more crumbly cheese." 



