Geo. MfLEs' Statement 



Of his process of making Cheese. We usually make but one 

 curd in a day. The night's milk is strained into pans, till 

 morning, when the cream that will have risen is taken off and 

 the milk warmed to blood heat, when the cream is again re- 

 turned to the milk and thoroughly mixed, (this is to prevent 

 the appearance of an oily substance that would run off with 

 the whey) and the whole immediately laded into a tub with 

 the morning's milk and set for the cheese with rennet sufficient 

 to form the curd in about thirty minutes ; and here much care 

 is esteemed necessary in cutting and crossing the curd, and 

 much moderation in dipping and draining the whey from it, 

 that the white whey (so called,) may not exude from it. 



When sufficiently drained it is taken and cut with a 

 sharp knife to about the size and form of dice, when it is 

 salted with about one pound of fine salt to twenty-five of 

 curd. It is then subjected to a moderate pressure at first, grad- 

 ually increasing it for two days, (in the mean time turning it 

 twice a day and substituting dry cloths.) It is then taken 

 from the press and dressed all over with hot melted butter, 

 and covered with thin cotton cloth, and this saturated with 

 the melted butter. It is then placed upon the shelf and turn- 

 ed and rubbed daily with the dressing until ripe for use. 



GEORGE MILES. 



Mrs. Luke Wellington's Statement. 

 I offer for inspectiou one pot of Pickles, manufactured in 

 the following manner, viz : — The encumbers are put into a 

 weak brine, and scalded once a day for nine successive days, 

 then put into the pot ; the seasoning, made of horse-radish, 

 cloves, mustard seed, and allspice, are put in to the vinegar, scald- 

 ed, and while hot turned upon the cucumbers. 



Mrs. LUKE WELLINGTON. 

 Ashby, Sept. 19th, 1855. 



