108 



^the sharp edges are removed and the cheese takes a rounded shape. Rub- 

 bing with salt, and turning in the bowl is repeated three times a daj 

 for four days, and then it is put into the cheese room and rubbed with 

 salt once a day until six weeks are passed. It is then removed to a room 

 with slightly cooler temperature, and rubbed with brine every other daj 

 until it is sold. This rubbing keeps the rind soft, and the cheese is 

 covered with a fatty layer drawn out by the salt, which prevents tht 

 access of air to the interior of the cheese. This cheese is sold at Is. pel 

 pound. 



Mrs. Neilsen also makes every morning from whole sweet milk £ 

 Camembert cheese, which is specially rich. The milk is warmed to 10( 

 Pah., when t Jq lb. of rennet is added to each 101b. of milk, which, aftei 

 gentle stirring, is allowed to stand until in four and a half hours time 

 it has coagulated to the proper degree. The vat used is a large earther 

 jar, which is kept wrapped up near the stove, to retain the temperature 

 of 100° Fah. When coagulated the curd is cut into small cubes, but u 

 not worked or pressed in the least. Curd and whey together are dippec 

 out and put into small tin rings of moulds with holes in the sides, bu 

 with neither bottom nor top. Each mould consists of two rings, one 

 placed on top of the other, making it 6 in. high by 5in. diameter. Thei 

 rest on a mat made of clean stiff rye straws, single straws being tiec 

 parallel to each other, and placed in a strainer on top of a vessel. Th< 

 mat facilitates the turning of the cheese after the whey has drained off 

 When the rings are filled they are left for eight hours in a warm place 

 near the stove ; by this time the cheese has settled so much that the up 

 per ring can be removed, and the cheese is turned, but left in the moulc 

 overnight. Next morning it is again turned, salted on one side, turnec 

 in three or four hours and salted on the other side. No pressure is ap 

 plied at any time, and the temperature is kept above 78° Fah. Af tei 

 the second salting it is firm enough to be taken out of the mould, anc 

 is placed in a room of 55° Fah. to 60° Fah., where it remains two o: 

 three weeks, and then is placed in the cheese room with a somewha 

 higher temperature. It is ready for sale in two months, weighs f lb. 

 and commands 13d each. She makes fourteen cheeses daily of this kinc 

 from 801b. of milk. Sometimes she adds a little cream to the milk be 

 fore curdling it. 



Madame Neilsen makes Myse cheese every morning from the whe^ 

 obtained from the other cheeses, adding to it the milk of half a dozei 

 goats. Six enamelled pots, each holding several gallons, are placed ove 

 the stove for evaporation, being constantly stirred and kept boiling. Tin 

 quantity decreasing, the contents of one pot are poured into anothe: 

 until one pot contains the whole. Stirring is now constantly kept up 

 and the mass becomes so thick that it must be removed to a trough 

 where it is pounded and beaten with a club like a potato smasher, an< ; 

 when homogenous it is tamped closely into a square wooden mould an< 

 put under pressure. It forms a greenish-yellow sweetish mass, rathe 

 agreeable to the taste, and very nutritious. No rennet is added, nor an 

 flavouring ; but it is ready for use directly it comes out of the mould 

 and it keeps for a couple of months, but should be kept covered t 

 prevent it drying up. It sells at Is. per pound. 



A SMALL MODEL FARM. 



Out of seventeen farms described by Professor Georgeson, I selec 



