308 AMERICAN AGRICULTURE. 



skimmed-milk. The acid in the butter-milk, especially after 

 it has stood a day or two, is capable of coagulating new milk 

 also, and thus, by mixing more or less sweet rnilk with the 

 butter-milk before it is warmed, several other qualities of 

 mixed butter and sweet milk cheese may readily be manu- 

 factured. 



Whey- cheese. The whey which separates from the curd, 

 and especially the white whey, which is pressed out towards 

 the last, contains a portion of curd, and not unfrequently a 

 considerable quantity of butter also. When the whey is 

 heated, the curd and butter rise to the surface, and are readily 

 skimmed off. This curd alone will often yield a cheese of 

 excellent quality, and so rich in butter, that a very good 

 imitation of Stilton cheese may sometimes be made with 

 alternate layers of new milk-curd and this curd of whey. 



Mixtures of vegetable substances with the milk. New 

 varieties of cheese are formed by mixing vegetable substan- 

 ces with the curd. A green decoction of two parts of sage 

 leaves, one of marigold, and a little parsley, gives its color 

 to the green cheese of Wiltshire ; some even mix up the 

 entire leaves with the curd. The celebrated Schabzieger 

 cheese of Switzerland is made by crushing the skim-milk 

 cheese after it is several months old to fine powder in a mill, 

 mixing it then with one-tenth of its weight of fine salt, and 

 one-twentieth of the powdered leaves of the mellilot trefoil, 

 (trifolium meUlotus cerulea^) and afterwards with oil or butter, 

 working the whole into a paste, which is pressed and care- 

 fully dried. 



Potato cJieeses, as they are called, are made in various ways. 

 One pound of sour milk is mixed with five pounds of boiled 

 potatoes and a little salt, and the whole is beat into a pulp, 

 which, after standing five or six days, is worked up again, 

 and then dried in the usual way. Others mix three parts of 

 dried boiled potatoes with two of fresh curd, or equal weights, 

 or more curd than potato according to the quality required. 

 Such cheeses are made in Thuringia, in Saxony, and in other 

 parts of Germany. In Savoy, an excellent cheese is made 

 by mixing one of the pulp of potatoes with three of ewe 

 milk curd, and in Westphalia a potato cheese is made with 

 skimmed milk. 



PREPARATION OF RENNET. Rennet is prepared from the 

 salted stomach or intestines of the suckling calf, the unweaned 

 lamb, the young kid, or the young pig. In general, however, 

 the stomach of the calf is preferred, and there are various 



