622 [Assembly 



knives about half an inch long, formed of nails by filing or grind- 

 ing them. These are made to revolve; they commence at the bot- 

 tom of the curd and gradually ascending to the top, cut the curd 

 very fine. I speak of cheese making in Herkimer county. 



Charles Henry Hall. Wha* causes the cheese to run as you term 

 it? Is it not fermentation in the cheese? You say it is the richness 

 of the cheese which produces that effect. 



A. Wakeraan. If whey is left in the cheese as is often the case, 

 then probably fermentation will produce it. 



Mr. Hall. The Stilton cheese is nearly all cream, and is made in 

 small sizes. Parmesan cheese is scalded hard. Many of our farmers 

 scald their cheese too hard, it is a bad practice. 



Chairman. The reputation American cheese has acquired within 

 a few years in England, is no doubt owing to the improvements in 

 making it in Herkimer county and elsewhere. 



A. Wakeman. There is a strong spirit existing in Herkimer for 

 improvement, and the Herkimer farmers do not conceal their knowl- 

 edge; they communicate freely to all men. The rennet is separated 

 from its curds, stretched by strips and dried, and may be kept fit for 

 use any length of time. 



D. Jay Browne. In England rennet f^kins are commonly kept for 

 three or four months before they are used. They are deemed better 

 with age. If used in a recent state, they cause the cheese to be filled 

 with small cavities or cells. These skins before they are dried, are 

 often flavored with lemon juice, or aromatic herbs. 



Mr. Tyler. My mother used to dry the rennet, curd and all. 



Mr. Hall. It is of no consequence how old the rennet is, if it is 

 kept perfectly dry. They often add to it herbs to give flavor, such 

 as roses, lemons, &c. 



A. Wakeman. No Turk's Island salt is used in Herkimer; it costs 

 too much there. 



Mr. Hall. There is no bittern in the salts of Turk's Island, for 

 there it is cured by the heat of the sun. But when there is bittern 

 in the salt used in making butter and cheese, there cannot be that 

 fine high flavor admired in the best butter and cheese. 



