CHEESE MAKING. 



369 



some discoveries may be made through which one may- 

 hit upon a desirable market product that will furnish a 

 profitable industry for the family. This is an unde- 

 veloped possibility with us. In other countries millions 

 of cheeses of this kind, but in great variety, are made 

 and sold yearly, and some persons have made in past 

 years a wide reputation which has descended Avith its 

 comfortable profits to their children. 



A very rich cheese is made of pure cream, and eaten 



Fig. 79.— MOLD FOR SMALL CHEESE. Fig. 80.— MAT. 



while fresh. This is sold in the English and French mar- 

 kets at a high price, and is also made for domestic use. 

 The cream is taken from the milk as soon as it is thick, 

 but while yet sweet, placed iu a muslin cloth, and hung 

 up to drain over a pan in which the drippings are 

 caught. After hanging in this way in an airy, clean 

 dairy-room for twenty hours, it becomes firm enough to 

 be placed in the molds. The mold is a small wooden box 

 or frame about five inches long, three wide, and one 

 and a half thick, without bot- 

 tom or top (figure 79). This 

 is placed upon a layer of clean, 

 smooth straw, and a mat of 

 rushes, made as shown in figure 

 80, is put under it. The cream is 

 then placed in the mold, which 

 is lined with a neatly fitting square piece of muslin 

 folded at the corners; this is turned down over the cream 

 and a second mat of rushes, which fits the mold, is laid 

 upon it, A block of wood and a light weight are placed 



•llllllllllli 



Fig. 81.— A CREAM CHEESE. 



