376 THE DAIRTMAX'S MAKUAL. 



desired color, a light yellow, is jDroduced by the admix- 

 ture of a portion of annatto, the quantity depending upon 

 the season, the richness of the milk, the quality of the 

 pasture, and other incidental circumstances, which the 

 skilled dairyman so well understands. The usual quan-' 

 tity is a teaspoonful of a liquid preparation of annatto 

 to a quarter of a pint of rennet. The liquid annatto 

 used in Holland is about the same as that used in the 



Fig. 85.— PRESSING INTO MOLDS. 



New York factories. The rennet and colorinor matter 

 having been added to the milk, it is stirred for one 

 minute and left to rest. 



As soon as the curd is thoroughly set, it is cut into 

 small fragments with a curd-knife made of a number of 

 fine wires fixed in a frame. This is done very carefully, 

 lest the cream in the curd might escape into the whey 

 and be lost. The curd is then gathered into a mass and 

 freed from the whey, after which it is i^ressed by the 



