54 



it is then skimmed into stone pots, and stirred morning and 

 evening. I churn twice a "week. When the bntter is taken 

 from the churn, it is well washed wdth cold water ; one ounce 

 of rock salt to the pound is then added. After standing six or 

 eight hours, it is worked over and left until the next morning, 

 when it is again worked over into lumps, and put up for the 

 market. 



Audover, Sept. M, 1861. , 



STATEMENT OF MRS. C. M. MOULTON. 



I offer for premium four new milk Cheeses, made in the fol- 

 lowing manner : — 



The evening milk is strained into a tub, and rennet added 

 immediately ; the rennet should be of sufficient strength to 

 form the curd in thirty minutes, but it should not be broken up 

 under one hour or more. After being carefully broken, it is 

 dipped off and left to drain until morning. The process is re- 

 peated with the morning's milk. After that is broken, the 

 evening's curd is sliced into it, the whole is then scalded with 

 water ; then thoroughly drain, chop fine, salt, and press twenty- 

 four hours, then put in a dai-k room, turned and rubbed daily. 



West Newhury, Sept. 24, 1861. 



STATEMENT OF MARY P. NELSON. , 



I present for your inspection four new milk Cheeses, two of 

 which are sage. The process of making is as follows : — 



Strain the evening milk and add rennet in sufficient strength 

 and quantity to form a curd ; in about thhty minutes, break 

 the curd, separate from the whey, and leave it to drain until 

 morning ; repeat this process with the morning milk, scald the 

 curd with whey, drain, grind, salt with about eight ounces of 

 salt to twenty pounds of cheese, and press twenty-four hom's. 



West Neivlmry, Sept. 24, 1861. 



