THE OX AND THE DAIRY. 183 



over the caldron, and in half an hour, more or less, the 

 coagulum is formed. This is ascertained by pressing the 

 skimming-dish on the surface, when the whey will appear on 

 the part pressed. If it is longer than an hour in coagulating, 

 the milk has been too cool, or the rennet not strong enough. 

 When the curd is properly formed, it is cut horizontally in 

 thin slices by the same skimming-ladle. Each slice as it is 

 taken off, is poured along the side of the caldron which is 

 nearest to the operator ; by this means every portion of the 

 curd rises successively to the surface, and is sliced thin. The 

 whole is then well stirred, and the caldron is replaced over 

 the fire. A long staff, with a small knob of hard wood at the 

 end, and which has smaller cross pieces or sticks passed 

 through holes in it at right angles to each other near the end, 

 is now used to stir and break the curd, and the heat is raised 

 to about 135, which is as hot as the arm can well bear, even 

 when used to it. The cauldron is again swung off the fire, 

 and the curd is stirred with the staff, which is moved round 

 with a regular rotatory motion, the knob running along the 

 angle formed with the side by the bottom of the caldron, 

 which is in the form of a bowl. After stirring in this manner 

 nearly an hour, the curd is found divided into small dies about 

 the size of a pea, which feel elastic and rather tough under the 

 finger. Experience alone can teach the exact feel they should 

 have. The whey, of which a portion is removed occasionally, 

 now floats at top, and the curd is collected in the bottom by 

 giving a very rapid rotatory motion to the contents of the 

 caldron by means of the staff. A cloth is now introduced 

 into the bottom, and all the curd collected over it; it is raised 

 by the four corners, and laid on an instrument like a small 

 ladder, which is placed across the mouth of the caldron. 

 The whey runs out through the cloth, which is a common 

 cheese-cloth, woven with wide interstices ; and the curd in the 

 cloth is placed in a shape or hoop, made of a slip of wood, four 

 inches and a half wide, the two ends of which lie over each 

 other, so that the diameter can be increased or lessened. A 

 cord fixed to one end of the hoop is passed with a loop over 

 hooks on the outer surface of the other end, and prevents the 

 ring from opening more than is required. The curd is pressed 

 into this ring with the hands, and the ends of the cloth are 

 folded over it. A round board, two inches thick, and strength- 

 ened by cross pieces nailed on it, is placed over the curd, and 

 the press let down upon it. 



