80 FARM HOMES, IN-DOORS AND OUT-DOORS. 



agaii , and either made into rolls, or prints, or packed in 

 jars, in the latter case being put down very firmly, and 

 covered with a nice white cloth dipped in brine. When 

 the jar is filled, brine is poured over it, and a cloth, cut 

 to exactly fit, is placed smoothly on top. 



In winter-churning a natural June-like color can be 

 given to the sweet, but rather pallid butter, by grating 

 the outside of two or three well-cleaned orange carrots 

 into a cup of new milk, which strain through a wet cloth 

 into the cream previous to churning. 



CHAPTER V. 

 CHEESE. 



"The English method of preparing rennets," says 

 Prof. Hodgeboom, "is to steep them in brine strong 

 enough to float an egg, putting six rennets, a sliced lemon, 

 and an ounce of saltpetre to two gallons of brine. This 

 is made six weeks before it is to be used, and it is con- 

 sidered that age improves its qualities." 



Hydrochloric acid is used in Holland, where such fa- 

 mous cheese is made, in place of rennet ; and the process 

 of obtaining the curd is not only simplified, but more of 

 it is obtained from the same quantity of milk. 



A good cheese is made by removing the cream from a 

 night's milking after it has stood ten or twelve hours, 

 and adding \]\e skimmed milk to the fresh morning's 

 milk after warming it to new-milk heat. 



" Stilton " and " Cream Cheddar " very rich cheeses 

 are made by adding the night's cream to the morning 

 milk, in the proportion of one quart of cream to ten 



