VOL,. XIII. KO. *1. 



AND GARDENER'S JOURNAL 



325 



lie contonted witli our description of tlie use of 

 hot water, if wo can persuade tlie manufacturers 

 of clieese to make experiments in that way. 



Finally, tlie third process is the salting the 

 curd. Wo have pointed out the ditferent melh- 

 nds employed for this juirpose; we will renmiU, 

 that it appears to us that the use of brine 

 lis we liave mentioned for the Dutch cheese and 

 the i'.rie dieese would he preferable. 



After these three principal processes, clieese 

 require yet other care to preserve them. We 

 <hall speak of this directly, and now mention the 

 ise that can be made of the whey, after it is ob- 

 tained from the cheeses. 



UPON THE USE OF WHEY. 



In most cheese dairies, the whey taken from 

 he first cheeses, is given to the cattle ; although 

 t is estimated by some economists, that the loss 

 s a tenth part of the cheese. It is very easy to 

 •xtractthe cheesy substance which remains in the 

 vhey which is drained from the curd, whether 

 looked or not, and in all stages of the process. 



Two methods present themselves for obtaining 

 his cheesy substance : these are evaporation and 

 oagulation. The first would be too expensive, 

 vhile the second is prompt and easy. 



We are going to point out the process employ- 

 id in the dairies of Gruycre, of Jura, of the Vos- 

 i and in those of Italy, where the Parmesan is 

 liade. 



When the curdled milk is taken out and only 

 lie whey remains in the kettle, it is placed back 

 Iver the fire, and boiled ; a little fresh milk is 

 |dded to the whey, and afterwards a certain quan- 

 ity of sour whey ; and soon it forms in lumps 

 pd when sufficient of the acid whey has been 

 pured in, and no more cheesy substance remains, 

 le whole is turned into a kind of cloth bag 

 hich retains the lumps. The sour whey kept in 

 lb? in reserve, is replaced by part of that which 

 rst runs out, and the surplus given to the cattle. 

 I This second cheese, which is thus obtained, has 

 ss consistency than the first, but is more delicate, 

 is eaten with or without salt. It used by the 

 arsons employed in the momitains to make the 

 leeses. Some are also salted, which are con- 

 imed on the farm. It does not seem that any 

 tempt has been made to preserve them a long 

 me. 



This cheesy substance is called serai-broeotle, 

 cording to the places where it is made. In 

 uvergne, before extracting this cheese, the cream 

 hich may remain floating in the whey, is taken 

 r. The following is the manner of doing this, 

 bout a twelfth part of new milk is mixed with 

 e whey, and is turned into a kind of tub made 

 ith staves and as large round as it is high. The 

 eam forms two or three times in 24 hours, upon 

 e whey, a layer which covers it. When the 

 hole of the cream lias risen, the whey is allow- 

 to run off through an opening in the bottom of 

 e tub, which is closed by a stopper ; afterwards 

 I the cream taken from the whey is put together 

 id butter is made from it. It is said that butter 

 ide from this cream is more delicate than that 

 tained the ordinary way. After the cream is 

 us extracted the serai which the whey may con- 

 in is taken out; but only by boiling, because the 

 eesy substance separates much more easily 

 iien the cream is taken off. 



It is well known too, that whey is frequent- 

 used as medicine, and that pharmacists clarify 

 iby means of an acid and filtration ; there is 



still another way of using whey, but which it is 

 true, can be profitable only for cow houses which 

 are situated near large cities, and wliere these 

 cheeses are made which are intended to be eaten 

 fresh. 



ON THE PRESERVATION OF CHEESES. 



The care which cheeses Require after they are 

 entirely made, is not less important than that 

 which is bestowed in Jieir manipulation. 



It is well to observe, first that to prevent as 

 much as possible the decomposition of cheeses, 

 the paste should be worked at times and in places 

 where there are no flies : cleanliness, coolness, and 

 darkness should be maintained in the cellsrs and 

 places where they are kept. We have said that 

 the salt, which is added to cheeses, is to retard 

 their decomposition ; but this alone is not suf- 

 ficient. 



Amongst the different kinds of cheeses, those 

 which are of a soft consistency are the most often 

 attacked by the mites of difl^erent flies, and espec- 

 ially by those of that which Rosier calls the 

 cheese leaping ivorm. This mite swarms in the 

 cheeses, where this fly has deposited its eggs, and 

 is olfensive to many persons : there are neverthe- 

 less, those who prefer the cheese when thej are 

 found, because the flavor becomes stronger in 

 consequence. 



The eiron (hand-worm) of the cheese, although 

 very small causes much loss, it attacks in prefer- 

 ence those cheeses which are half dry. To rem- 

 edy these inconveniences, it is advisable to soak 

 the cheeses in vinegar, or to expose them for some 

 moments, to the smoke of burning sulphur. 

 They are then brushed, and all the crevices search- 

 ed to get out the insects, afterwards they are 

 soaked in oil and wrapped up then in a cloth dip- 

 ped in it. This method is especially eflicacious 

 with the ciron, it does not answer as well for the 

 skippers, because these penetrate into the inside of 

 the cheese. 



Mites are the most destructive scourge of firm 

 cheeses. They hatch under the crust, multiply 

 to infinity and cause considerable loss. By being 

 careful to brush the cheeses often with a brush, 

 wipe them hard with a cloth, and wash the shelves 

 where they are placed with boiling water, one 

 may succeed in getting rid of them, and still after 

 having brushed the crust of the cheese it is as 

 well to rub it with a cloth soaked in a strong 

 brine : afterwards when it is quite dry, it nnist be 

 rubbed anew with a piece of woollen soaked in 

 oil ; this is the manner of acting with regard to 

 the Gruyere cheese. 



If mites become too abundant in the cheese 

 room, the cheeses must be taken out, and the room 

 purified by means of a Guytonian fumigation ; * 

 afterwards the walls are whitened with lime wjiter. 

 The shelves should be carefully washed and scrap- 

 ed and the cheeses replaced after being thorough- 

 ly cleaned one by one. 



Finally, charcoal which is well known to pos- 

 sess an anti-])utrid property, can be used for the 

 preservation of cheese, but it is true that this 



method is only convenient for preserving a small 

 number of cheeses. It must be pounded and 

 the cheese covered with a thick layer of it. It is 

 even said that a spoilt cheese will lose its bad fla- 

 vor by treating it in this manner. 



As it is sufficient for the preservation of cheeses, 

 to protect them from the air and the attacks of 

 flies and mites, they will keep in good condition 

 covered with oil. The goat's cheese in the island 

 of Cephalonia are preserved in olive oil, but tliis 

 method although good, is not applicable on a large 

 scale. After all the preceding remarks it will be 

 seen that the art of treating milk in all its forms 

 requires more precautions, care and especially 

 cleanliness than it offers difficulties. It is then 

 upon the activity and watchfulness of the mis- 

 tresses of the house that the resources it presents 

 depends, and to reduce to fixed principles the pre- 

 cepts it is necessary to observe implicitly, we will 

 establish for rules, the following. 



For that which concerns milk and its preserva- 

 tion, — 1. The animals which produce it should 

 be as carefully attended to with respect to cleanli- 

 ness as to food : — 2. All the utensils employed in 

 holding and transporting it should be kept with 

 the greatest neatness : — 3. It should be deposited 

 in a place of temperature favorable to its pre- 

 servation. 



In butter — 1. The cream of which it is made 

 should be taken from sweet mtlk, not in the least 

 acid, and mlich less curdled : — 2 It should not be 

 kept a long time before making the butter, and if 

 possible it should be churned every day: — 3. It 

 must be perfectly freed from milk by repeated 

 washing, especially when it is intended for any 

 supply : — 4. The greatest cleanliness should 'je 

 observed in the manipulations of which it is the 

 object. 



And with regard to cheese : — 1. The rennet 

 employed should be without odor: — 2. Only fresh 

 milk should he used : — 3. When the cheeses are 

 intended to be kept, all the whey should be extract- 

 ed by the methods we have mentioned, and the 

 salting should be done with the prescribed pre- 

 cautions. 



These are the most simple terms to which this 

 art may be reduced ; and by conforming to them 

 exactly, there is no doubt that the desired results 

 will be obtained. 



* This fumigation is made in the following manner : — 

 muriate of soda, or pulverised kitchen salt, 3 parts : 

 black oxide of manganese (in powder, 1 part; 



Water, 24 



These throe are mixed together, and afterwards two 



parts of sulphuric acid, 66 degrees, are poured little by 



little into the mixture. 



Big-Head in Horses. — A Cure. — Mr Editor 

 — In looking over your .Taiiuary number for the 

 present year, I saw an inquiry from a plain farmer 

 requiring some information relative to the big 

 head in horses. I will say to him that it is not 

 only a cure for big-head, but also big-jaw and 

 shoulders, I have known it to cure many valuable 

 horses. I have no doubt of the disease being 

 scrofula. 



Treatment. — Bleed freely once a week : for 

 three or four weeks give the best corn. Put one 

 ounce of the Bi-chloride of Mercury, (better 

 known by the name of corrosive sublimate,) in 

 one pint of alcohol, let it digest, then rub the 

 part aft'ected twice a day, morning and evening, 

 until the part blisters well, then anoint the part 

 with sweet oil ; in a few days it will commence 

 healing, then repeat the application once or twice 

 more, and the horse is cured without the least 

 scar or in the least disfigured. — Turf Register. 



One today is worth two tomorrows. 

 Lying rides upon debt's back. 



