48 



cool cellar, it is again thoroughly worked, and made into lumps, 

 as presented. 



STATEMENT OF N. W. MOODY 



I offer for your inspection three cheeses, made about the 1st 

 of August, in the following manner :— ^ 



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

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

 ded, with half a tea cup full of rennett. In half an hour the 

 curd is formed, when it is broken and left to drain. When 

 sufficiently drained, it is sliced and put in the cellar ; the next 

 day the same process is repeated. The tWo curds are then put 

 together, with warm water enough to cover them ; after re- 

 maining fifteen or twenty minutes, they are drained, chopped 

 fine, and salted — half an ounce salt to a pound of cheese, with 

 with a tea-spoonful of salt-petre, well stirred in press thirty-six 

 hours. 



STATEMENT OF. DANIEL SILLOWAY. 



The cheese that I present for your inspection and premium/ 

 tvas made in the following manner, viz :- — 



I have eight cows. The milk was set as soon as it was 

 drawn from the cows at night, with a suitable quantity of ren- 

 net to make the curd, and the same process repeated in the morn*- 

 the curds ground in a curd mill, and the night and morning curds 

 put together with a suitable quantity of salt. Pressed gently 

 three hours, and then turned and pressed twelve hours or more. 

 These are three out ol sixty made in sixty days. 



