So. 133.] Ml 



net into the ciilk when it is as warm as it comes from the cow ; 

 if the weatlier is cold, the milk will require heating to about the 

 temperature named above, before putting in the rennet. ^My 

 mode is to take five rennets and put them into a stone jar, hold- 

 ing about three gallons, and fill ihf jar with strong brine; and thig 

 I frequently fill np the second time, as tb.e strength will not be 

 exhausted by using the fluid the first time out; but this, of course, 

 depends upon the strength of the rennet. The rennet from a calf 

 four days old is much better, puier and stronger than one from a 

 calf four weeks old ; and in saving the rennet from a young calf, 

 part of all the contents of the stomach >hould be saved, mixing 

 with tlie contents of the stomach half as mucii pure salt as the 

 stomach contained of curd ; but if the rennet is taken from a calf 

 fit for veal, no portion of tke contents of the stomach should be 

 saved. The quantity of rennet used should be such as would coa- 

 gulate the milk in about thirty minutes, say about a pint and a 

 halt to the milk of the above number of cows. If this does not 

 effect the object, increase the quantity a trifle. There will be a 

 difiiirence in the strength uf the rennet at different times. 



Cut the curd carefully v»'iih a wood knife, into squares of about 

 an inch, let it stand until the whey rises above the curd, breaking 

 it up from the bottom of the vat or tub ; then let it stand until 

 the accumulation of whey is suffici'^nt to scald the ciud the first, 

 then draw or dip off the whey, strain and I.eatit to 90*=*, then turn 

 on your whey, turning and breaking up the curd while doing so; 

 as so<->n as it begins to cool, you strain off the whey again, and 

 heat it to 104° or 105°, then pour on your heated whey again, all 

 the while working and breaking up the curd'v^'lth ycur hands, 

 until it is entirely fine, letting it remain until it is cooked to that 

 degree that by working the curd in your hands the particles will 

 not be larger than kernels of wheat; then draw off the whey and 

 salt at the rate of an ordinary sized tea cu{) full to 15 lbs. curd. 

 After salting, continue to work the curd to the degree of fineness 

 last named ; the cnrd cannot be too fine ; then put it into the 

 press, and let it stand six hours; then turn, bandage and press 

 18 hours more ; then place the cheese on th« counter and bandage 

 it, then color cheese and bandage together after the coloring mat- 

 ter strikes in, grease well with whey butter, and never grease any 



