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STATEMENT OF NATHANIEL MOODY. 



I offer for yom* inspection three Cheeses, made in July, in 

 the following manner :— 



The milk is set at night in tin pans ; in the morning the 

 cream is stirred in with the milk and warmed, and the morning's 

 milk added, with half a tea-cup full of rennet well mixed with 

 the milk. In half an hour the curd is formed, when it is 

 broken and left to drain — when drained sufficiently, it is sliced 

 and put into the cellar. The next day the same process is re- 

 peated. The two curds are then put together, with warm 

 water enough to cover them ; after remaining fifteen or twenty 

 minutes, they are drained, chopped fine, and salted — half an 

 ounce of salt to a pound of cheese, with a tea-spoon full of 

 saltpetre, well stirred in. Press thirty-six hours. 



STATEMENT OF WM. THURLOW. 



My method of making Cheese is as follows : — 

 I strain my night's milk into a tin kettle — next morning 

 warm it as warm as it was when first milked from the cow, 

 then put in my morning's milk, and then add a sufiicient quan- 

 tity of rennet to curdle it in thirty minutes. After separating 

 the curd from the whey I put it in a cool place until the next 

 day. When the next curd is separated from the whey, I chop 

 fine, and warm and salt, and put it in the press. 



I present for your inspection sixty-eight pounds of Cheese, 

 made about the middle of July, which is a sample of some 

 twelve hundred weight made this season. 

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