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the stomach is again rubbed with salt and hung up in a 

 dry phice for several months, when it will have regained 

 its strength and is ready for a second use. This salt 

 extract is the rennet that is to be used. The rennet is 

 well mingled with the milk by stirring thoroughly, and 

 in one hour the curd will have formed. If the curd is 

 sooner formed and too much rennet has been used the 

 cheese will have a sharp flavor and will be hard and 

 tough. The curd is then cut with a long-bladed knife 

 into small dice or squares not more than a quarter of an 

 inch in size. A frame having small wires stretched the 

 right distance apart is used for cutting the curd. This 

 facilitates the separation of the whey from the curd. 

 Some of the whey is drawn off after the curd has stood 

 half an hour and is heated to nearly boiling. It is then 

 turned on to the curd, which is stirred well until the 

 whole is brought to a. heat of 100 degrees. It remains in 

 the hot whey for half an hour, when this is drawn off 

 and the curd well broken with the hands, thrown into a 

 heap in the center of the tub, covered with a cloth, and 

 left for half an hour. It is brokpn up fine and again 

 heaped and left half an hour more, and this is once more 

 repeated, when it will be found slightly acid. 



The acidification is at once stopped by breaking the 

 curd fine with the hand and spreading it to cool, when it 

 i9»pressed by the hands in the molds and left under slight 

 pressure for half a day. It is then broken up fine once 

 more, salted at the rate of two ounces of salt to seven 

 pounds of curd, and is put into a hoop lined with a 

 cloth and pressed under a screw or a lever, the pressure 

 being at the rate of twelve pounds to every square inch 

 of surface of the cheese. A. cheese seven inches in 

 diameter will require a pressure equal to 450 pounds. 

 If a lever is used and the long arm is five times as long 

 as the short one a weight of ninety pounds would have to 

 be suspended at the end of the longer arm. The wrapper 



