CHAPTER XIII. 



FARM DAIRY CHEESE. 



THERE is a limited demand for small-sized dairy 

 cheese. These may be profitably made upon the 

 farm, as the average factory man does not wish to 

 bother making small cheese. They require too much 

 time and trouble lor him. The objection to making 

 cheese on the farm is that the process, as usually 

 carried on, requires too much time. There is no 

 reason why farm dairy cheese should not be made in 

 about four hours, or in such time that the farmer's 

 wife or daughter may get through before noon, as 

 most women object to work of this kind after dinner 

 and rightly so. 



To make dairy cheese, the following utensils are 

 needed : 



1. A clean vat, tank, tub, or can of some kind, 

 to hold the milk. A small vat holding from 200 

 to 600 pounds, according to the size of the herd, 

 is most convenient ; and where there is a small steam 

 boiler on the farm, the milk and curd may be most 

 conveniently heated in a vat. However, a clean 

 vessel of any kind may be used for the purpose. A 

 clean wash-boiler is satisfactory. 



2. Some method of cutting the curd. A regular 



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