CHEESE MAKING. 393 



10. Never dog, or run, your cows. 



11. Never use the milk of a sick or gargety cow. 



12. Scour the cans with a hard brush, rinse them 

 thoroughly and air them well. 



13. Examine the milk cans once at least every week. 



14. Look closely to the opening of the can into the 

 milk conductor and examine the conductor every day. 



15. When tainted milk is received, lose no time in 

 visiting the dairy and finding the cause and removing it. 



16. Clean out the water pans every week. 



17. One day in the week have a general examination 

 and cleaning. 



18. Use brushes for cleaning, and keep cloths perfectly 

 clean and sweet. 



19. Air the brushes and cloths thoroughly, and dry 

 them once a day. 



20. Milk in good condition is set at eighty-four to 

 eighty-six degrees. 



21. When milk is slightly acid set it at ninety to 

 ninety-six degrees, according to degree of acid. 



22. Use only rennet of known strength. 



23. Never use impure rennet. 



24. Dilute the coloring to one gallon for every vat of 

 milk. Stir the coloring in thoroughly. 



25. Carefully gauge the rennet to the condition of the 

 milk. 



26. Early in the season, when cows are fresh, more 

 i*ennet is required than later. 



. 27. The more rennet is used the moister will be the 

 cheese. 



28. The moister the cheese the more cfuickly it cures. 



29. The first action of rennet is to bring the curd ; the 

 second is the curing of the cheese. 



30. As much rennet as will bring the curd at eighty- 

 six degrees in twenty-five to thirty minutes will make a 

 quick curing cheese. 



