s in a broad iron 
forming a ring a short distance rim of the pan. the 
milk is removed from the fire and allowed cool Each 
morning *he cream thus formed the preceding day, which is 
rocess the butter is generally ec separate ed, 
reated as in other cases. 
riety of opini 
which simple process 
after — it is t: 
is great v nion as to t 
here the 
vessels for eTA the cream from the aie "ie 
pe A avoided. Mr. Horsfall uses milk bowls of 
gla 
6 or su 
twice that width. Four or five quarts are «motel 
each bowl, , the depth being 4 or 5 inches cad centre 
gently incl 
cold or hot water at ] Fleas 
n azed pans are also fou ae 
Vg. 
an appearance; | when 
th 
THE GARDENERS' CHRONICLE AND AGRICULTURAL GAZETTE. 
877 
p —€— had ‘opera rated. The coagulated milk was|the dairy farmer, for he mer rich his land an 
d allowed to stand for a little till the whey | increase both the quantity an Bem. of his milk, d 
Eve fy in some vts. separate—at 1 0’ x the cazaro ordered 
bis sotto-cazaro to work the curd, which he did with a stick when E m seen into the TT have it all — 
properly I with cross wires. The Sut -—- reduced to The ently the curd is broken up after i set 
A gp i n and a = this vs till do whey w ri — clear | by the d ren mark the less is the covering of laccate 
on the surface, part o! Q^ out, an e copper 
again. timed oos tué tice S vw ixcuclit to a he at matter enclosing. t the oleaginous portion of the flu id 
somewhat below boiling. a qua oF an one of be broken 
added, to impart a slight depres of bon. — ee while the and fixed, a 
curd was stirred with a wooden instru prevent | esc. 
singeing o gr buming, and the cazaro from ia d time s examined 
tw: 
t were hen broken the cream 
it be nger and bis thumb, to mark the exact “4 
momen beh: it “should — attained sufficient firmness ani collects on the surface, move 2 d made into an 
solidity. The eremi 244° Fahrenheit. It is, however, often — utter, called whey butter. Thus we know the 
raised considerably higher. 
het thesi oiak o elt a A nmas thé reless rod by the large eu y of whey butter 
wished (which wasin about our xod a A alt) the pee she makes. From the same cause, and sometimes from 
was taken from the fire and the Te allowed to subside. The | not having t he eu urd sufficie en tuy firm a good deal al of 
cazaro i aa ca drew off about three fourths of the — -j owed | e 
round the aed f the co hree or four gallons of co! 
water, to: doot. 16. só f ag st. he “mist able to | the bot ttom of the | Much cream on the 
hey, 
andle the curd, and slid below this a cloth, by which he|and much curd as it after it has been dente 
brought it: up and placed E ina tubtoclear. When drained | some oo are certain indices of the slovenly cheese 
it was put into a hoop. and about half a pradie ay laid 
upon it for an hour. Phe cloth was then and the 
eese pud. again in the hoop and put upo sr 
onthe practice is to allow it i remain there f o days, at 
the end of which period Ti is —— all A "rich ‘salt: "and 
vies in anri vri mid dem s sig ays successive ely, if it 
be er, n x Bi winte! fter whi 
maker. 
e other subject to which L 2 call your 
attenti "id detain giving an account some other 
processes of ee anne 
ch no further | water Afte 
atten ato is pl ing t Heise of salting they | nation of forty analyses of differ ent [^u Np 
plae so two cheeses od ES anot her, in Shen — zr are|[ find that poor er cheese Meam in a poros 
supposed to take the salt better than w. sirgle. ey a 
afterwards scraped clean, turned in the magazine once pies negr x large gniag ai sw r, and tha at on the 
day, and rubbed with "linseed oil i fires them from 
nsec hey are never sold till they have been kept six 
months 
tod 
an ‘excessive siis: of buta" Excluding these 
extremes, a diminution in the ene of butter is 
m b rease in Mus 
P. 
. mbi nerally 
[between 61 and 67 per cent. of the vide: T. This 
very striking when we fin di also that t the quantity of 
of 
ease. earthenware ewm the milk" and 
o 
necessity of cleanliness on the part of the dairy- 
It seems as if water to a great extent takes the place 
is to be the fac of butter when it is absent, so as to fill up the 
Bio iar be m bots insisted upon. The dair 
vessels must be usly clean; they and the dair 
itself should ha m everything that tai 
theair; this opelieater all dairies, whether for butter or 
cheesemaking, and much too little attention is tpud v to 
the diei" e pigstyes, de co TN 
should all be well removed fro 
vs 
reas, 
y 
nts duet chee 
| tinguis shed byi its absence. 
hij Ahead psd hota idi d e^ they A = s d of interstices between the pus icles of casein, and that 
med milk." From experience I know that the | 
eses are most liable to become acrid if not | put w 
ge made, and the skim cheeses will keep longest. | 
ne rich cheeses, however, contain a large í 
qu antity of "but tter, and skim cheese is generally dis. | 
| Par 
And the justly p prized Stilton rmesan cheese appear alive to this, as _ make 
vs 
"With a lite mangge 
de ti n pi 
heese of the buttermilk as I varo qan -— 
= of t 
ton me. far 
t 
cream. It can, however, only b 
and its equilibrium i is so unstable that bias p = of 1 x 
be 
a sunken well oh to have a pha pe to 
the dairy. 
We have now to consider tl 
d tk 3 
As butter is ordinarily about double the price of of Wilts and Cheshire cheesemakin 
cheese, you will s see how the eic of separating the 
cm eo 
Be 
fore ea eedin call your attention to 
cheese. 
3. Cheese Making. 
The art of tm hn consists in set the | 
casein, combin ed with a certain. propor! rtio: of butter, | 
for the food 
of m 
It appears that. the most complete coagulation is 
effected by i the agency of the prepared stomach of the 
butter 
pou of practice. 
1857 I pon the subject, | 
e: pred A cheese was a M use I had them 
priced b mM Thus, pricing the 
Lane at 1s. pe 
Skim cheese at Pim, 
Two-meal c! chooses at Bid. T Tss. y per ewt. 
New milk cheese at 63d., or 65s. per cwt. 
Y 988, 4d. per cwt. 
further, I w 
T points I hars p tare 2 to explsin to you :— 
| Aian hele at is called casein in milk, although apparently 
the pierre, has this peculiarity, that 3-13ths of 
r4 is ads coagulated by rennet. 
2. That t 
the | AR 
T aining 10-15ths when co»gulated, envelo| 
which are contained in small — 
bags. 
3. Tbat when the -— a 
called for, so as not to d 
urd. 
;Btilton cheese at 10d., o : 
with constant stirring, as in the — cna of Eos Parmesan 
If 
The call’s stomac! h when repare red is called a vell, and 
is sold by most chemists in the der te districts, 
From Vise vells is made 
In Cheshire the rennet ty de fresh from the 
vells ev da gee fresh. from. the 
cheese us eani and to some extent in th ar system, 
or the ordinary method of what is called slip nee (that is, 
taking out some x = whey, heating it, and pouring it over 
ve the effect of coagulatin some 
Ski and tit tter returned 53d. per gallon. 
Two-meat ch cheese and butter, M per gallon. 
per gallon. of 
some e similar experiments eere dios 
every day. hose, 
idee the previous yea! 
laid one over the —— with a layer of salt between 
ontact with t 
iy 
each, in a deep earthenware vessel. They are taken out 6 owt. 2 qr. 161b. at 60s., ; icd 1f cwt. butter at 1s., equal | portion E casein or albumen seems well worthy of farther 
Piece 5 pesa to we xd ri mc Pe art te 6 ew. 0 ar. 24 Ib ‘at 50s., and 24 cwt. butter at 1s., equal = 
read salt, an 10s. 8 
aoai ed yh r 3 square inches are cut sh oa CIE E = Ib. at70s., skim 3 cwt. 0 qr. 121b. | Home Correspondence 
5er. 8. 
eeiam iit wit ^ rint of warm water UNA pe bv extra rich at 90s., instead of 70s, | — Caterpillars.—The continued dry and fine weather 
sufficient for 50 or 60 gallons of milk. thi du e been 29/. 2s. 10d., whic h accor rds of this summer so much of the summer 
In other parts ren eb Sn. thedoll ovin more Sady with my experiment ; of Aus Lie fig that it is natural to find from 
nner. brine. is and h = in the result in either case, however, points out l that the troubles from the insect world 
egg, this is then boiled half-an-hour, and when "ede w with varying prices it may be I been reproduced here also. The ravages of th 
cold put into a jar—the large Olive oil jars holding ie arg to make a large quantity of batter, Turnip, Cabbage, and Mangel crops, 
about 30 gallons are very useful for this purpose; other times but little. The great, and a very impor- 28 described by owe correspondents, are almost an 
every two gallons of brine are added six vells and one tant objection ge gin. upon this is, that ustralia Iti isa resis bim to find 
lemon sliced, which does away with any Na reeable | desir cn E ston mu market for your cheese, and that rooks i have, in attacking this pest, proved them- 
smell. Spices, such as Cloves, also are added j^ som this y d farmer's friend. We may hope to establish 
mali keep the rennet in good condition, and give it | article. good pem ese there is always a ready sal le, | a = co «d them with a uch success as the 
agreeable flavour, One une of pe to every | 2m inferior frequently becomes a drug. It is remarked | salmon pro: ide ar to have had. I observe 
e gallons should also be added. iat near large towns, where where is generally a goo | your correspondent states it was after the Pont 
This should be prepared i in mh bruary, and is a most | predic for fresh buttcr at a hig price, the cheese | had been ho i 
Met Ts making, and be greatest rae nee infria On rich f farms again, much, but tter | began their Ens edat 
en e 
amet peres an influence sto T gulate fact it is someti necessary, on account of the rich- and he resorts of 
the casein of 1800 5 its weight ness of the milk. A e crops; in this way I have seen row 
f using às rennet in gog i us = lysis of milk, by Dr. Voelcker, on my farm in fall ins 
when once its strength is =i ssp d it can be used | August and October, and on the College farm in = to 
with confidence. September, 1860, will explain this. pillar, and came 
[A detailed examination is then made of th COLLEGE g 
qa gy epe me nearly pet nans tho casein ot wig Pi etai Bi 8 ere eft 
infi xsl I 
whey.] PD Sak apoE de Se August [October | Nov. | Sept. | caterpillar, and th 
The manufacture of Parmesan mw is described to | water.. | 87.40 | 83.90 | 85.20 | 9032 | Perhaps 
illustrate the aay of heat in the p Butter ees d ue | 1.89 ps — i 
wa dag ep made entirely of a skim ha milk—two | Carers 1 lum MM UM 
Milk 8 |o 512 | 446 5.05 4.28 
in rou oenige tt after Si tat — e hours, and the morn- Mint iid : .93 "n | "3 | 6B ceteri Bony ee cing ge iab AS oe id 
consisting of about 66 pallone wA : Ld —— eee The cheese made at Frocester in August —— when sold, oed a ot whi v ager eea beh " iud an 
Mem dcus enel e Wenn hour Bed neari ifie tpm ——«. o e e erpi: 
~ u i o 
rf Fahrenheit, and the heat of theatmiosphers at the time | Ditto iu November! Capillary Attraction an Obstacle to the Descent of 
large Walt Pr pts Ba gran M hon ae Pm "t You can thus Ayres how much v ge careful Water ?— Mr. Donald states in his pamphlet on Land 
Which was all : ob rvation are re uired to ensure succe! “A cer water is retained 
from off the are E 3M er Ec a ee ir » fli suspension, and no more; and when dry weather 
aa! 
