Laboratory Exercises 371 
and pour some into a cup. With a teaspoon, dip some out. First 
smell it, and then put the entire spoonful into the mouth. It 
should have a pleasant sour taste and smell. (Often the first 
propagation is not so pleasant as the later ones, because of the 
presence of the original medium, which is usually disagreeable.) 
Repeat the above exercise with these two exceptions: first, 
in the inoculation, instead of using the commercial culture, trans- 
fer from 2 to 10 per cent of your own newly made starter. Second, 
incubate at about 60° to 75° F. instead of the higher temperature 
in above Exercise, for the bacteria are now more active. It re- 
quires experience to regulate the amount of inoculation and the 
temperature to ripen the starter in the given time. 
37. Corracr Cuerse Maxine 
Object. To acquaint the pupil with one of the uses of skimmed 
milk and buttermilk. 
Materials. Thermometer, milk pan holding about three quarts, 
one milk pail, one-half yard of white cotton cloth, one quart 
skimmed milk, one quart buttermilk and one ounce salt. Use 
clean thermometer. 
Directions. Pour the skimmed milk and the buttermilk into the 
milk pan. Heat to 90° F. and leave undisturbed till firmly coagu- 
lated. Attach the cotton cloth over the top of the pail so that it 
will serve as a strainer. Pour the coagulated milk on the strainer. 
After the watery portion (whey) has drained off, the “ curd ”’ is 
left. Remove the strainer with curd in it from the pail top and 
place it on a table or board. Sprinkle one ounce of salt over the 
curd and work it in by kneading the curd with the hands. The 
cheese is then ready for eating. When sold, it is molded into 
small cylindrical forms and wrapped in parchment paper and 
tinfoil. 
Sandwich cheese is made by adding chopped nuts to the cottage 
curd while the salt is being worked in. 
