107 



AO does a reduction of temperature retard their growth, and destroys 

 them if below the freezing point. 



CHEESE-MAKING. 



The calves receive whole milk for fourteen days only ; after that it i 8 

 gradually substituted with skim milk, and after the pigs have received 

 i their share the rest of the skim milk is used for cheese making. The 

 milk is warmed from 88° Fah. to 95° Fah., and sometimes from 8 rer 

 cent to 10 per cent of butter milk is added with the necessary rennet 

 (t$u P ar t °* a po un d of rennet extract to 350 lbs. of milk) and, if 

 thought requisite, colour also. After ttanding twenty to thirty minutes 

 the curd is cut and then stirred fifty-five minutes (in another place 

 twenty minutes are mentioned), and Mrs. Hermansen's method differs 

 from others in that she did not permit the curd to be worked until it 

 has been put under the press. She maintains that it makes the cheese 

 tough ; nor should it be allowed to cool before it is put under the press. 

 The temperature meanwhile may have fallen, and must be raised again 

 to 96° Fah. by admitting steam under the vat. After drawing off half 

 the whey the curd is worked by hand, \ lb. of salt is added for each 100 

 lbs. of milk, the curd is put into hoops and given half pressure. AJter 

 half-an-hour it is turned again and replaced under the press. Two hours 

 later it is again turned, and then full pressure is applied. Finally, in 

 the evening, it is turned again and fresh cloth wrapped about it. Next 

 morning it is taken from the mould and placed in strong brine for two 

 days, when it is placed in the cheese room at a temperature of 52° Fah. 

 to 55° Fah., and turned daily for three months, and rubbed with salt 

 or strong brine once a week. This cheese sells at 3d per pound. 



Mrs. Neilsen, a renowned practical dairy-woman and teacher of dai- 

 rying as well, who supplies the King of Denmark every day with dairy 

 products, and the Emperor of Russia with cheese, has her cows milked 

 by her pupils at 4.30 a. m., and as soon as the milk is received, weighed 

 and strained, takes as much as is desired for sweet-milk cheese. This is 

 warmed to 88° Fah. by setting the cans of milk in kettles of warm 

 water on the stove. She adds 64 lb. of skim milk to every 100 lb. of 

 sweet milk, and on reaching the temperature of 88° Fah., the rennet is 

 added at the rate of lb. of the fluid to 100 lb of milk and a little 

 butter-milk. After it has coagulated (in twenty-five minutes) it is cut 

 with a curd knife and gently stirred to separate the whey, but main- 

 taining the temperature. When the curd has settled at the bottom the 

 whey is drawn off, the lump of curd quartered, and the outside turned 

 i into the middle of the vat in order to drain it equally and make it of 

 the same consistence throughout, else it would be firmer in the middle. 

 | The curd is next broken by hand into large pieces after the whey has 

 i drained off, and these are packed into the cheese mould with layers of 

 I caraway seed. No salt is added. The cheese mould can be enlarged or 

 made smaller by the addition or removal of rings. At first but very 

 light pressure is applied for about half-an-hour, then the cheese is 

 turned, pricked through and through with a prong. About an hour and 

 a half later, and again in an hour, and then four hours after, and once 

 more in five hours the cheese is turned and turned again, and finally left 

 in the press until next morning, when it is taken out of the mould 

 rubbed with salt and put into a wooden bowl with round bottom, where, 



