CHEESE MAKING. 371 



82). This is a common table with a white-wood or maple 

 top, in which a few grooves are cut leading to a drain 

 hole, as shown ; a pail placed under the drain will serve 

 to catch the drip from the table. The cloth containing 

 the curd hangs from the edge of the table and drains into 

 the pail. The curd may be pressed slightly in small 

 hoops and sprinkled with salt on both sides ; then placed 

 on a mat made of green rushes sewn together, as shown 

 at figure 80, and turned three or four times a day for 

 four days and salted slightly once a day on each side. 

 These cheeses may be kept for some weeks to cure, and 

 will acquire a very fine flavor. The curd may be kept in 

 the cloth for two or three days and each day an addi- 

 tional quantity may be made until sufiBcient is gathered 

 to make a cheese of several pounds, when the whole of 

 the curd may be placed for a few minutes in a vessel of 

 warm whey and then put to press together. Curd may 

 be made in the cloth by laying this in the pan before 

 the milk is curdled, and when the curd is formed gath- 

 ering the edges together and tying them and lifting the 

 whole out of the pan and hanging it to drain. The curd 

 is not then disturbed or broken, and when whole milk 

 is used, as for better cheese, there is no risk of losing 

 any of the cream with the whey as it drains off. 



A Fine Cheese. — A remarkably fine small cheese is 

 made as follows : The newly-drawn milk is set away to 

 cool after having been strained twice and poured from 

 one pail to another to air it thoroughly. After three 

 hours it is slowly heated until the usual pellicle forms 

 upon its surface. When the pellicle is firm enough to 

 be lifted, the milk is removed and one teaspoonful of 

 rennet is added and stirred in to twenty quarts of milk. 

 The evening's milk may be skimmed and warmed in a 

 separate vessel, to the right point, and then mixed with 

 the morning's milk, and the rennet added. Or, by keep- 

 ing the milk in ice water in deep pails, it may be pre- 



