March 1, ISOO.J 
Supplement to the " Tropical Agrieulturist." 
647 
CREAM CHEESE. 
GENEJ.UL ITEMS. 
The following I'ecipo i>; r.nken from the Agricul- 
tural Gazette (L:iudoi)) ; — 
Tiike one gallon of sweet cream in a glazed 
earthenware vessel, heat to a temperature of 68 
degrees to 70 degrees. If taken from a separator 
allow cream to stand from four to six hours to 
ripen. Add 15 to 20 drops of Hansen's rennet 
diluted with a little water; stir this in for 10 
minute?, afterwards covering the vessel, and 
allow it to stand for 24 hours undisturbed in a 
tem[.erature of 60 degrees; after this time it 
should be coagulated about the consistency of 
Devonshire clotted cream, and should be turned 
into a cloth and hung inside a vessel to drain in 
a circulating atmosphert^ of about 60 degrees. 
The cloth should be of coarse huckaback towelling, 
as it is thick enough to retain the cream and 
at the same time allow the whey to drain. The 
draining should continue for 18 to 20 hours, and 
during this time, the cream should be scraped two 
or three times from sides of cloth to faciliate the 
separation of moisture. After this it should be 
turned into a fresh cloth and placed underweights 
of from 8 lb. to 12 lb. until dry euough for mould- 
ing, which generally takes from 8 to 10 hours. 
Before moulding, salt should be added at the rate 
of 1^ oz. to 2 oz. to the cjuantity. 
On the same subject a lady writes to the Cape 
Agricultural Journal — 
When in England I was for several years in 
the habit of making these cheeses three and four 
times a week.- 
This was not done at a public dairy, but was 
carried out on a fairly large scale on a farm then 
occupied by my husband. 
I had several small wooden vats, about 6 inches 
long, 4 inches broad, and about inches deep. 
Small holes were bored in the bottom of the vats 
to allow the moisture to escape. 
In the bottom of the vats was placed a strainer 
which had previously been wrung out in hot 
water — as hot as possible. After adding a small 
quantity of salt the cream was placed on that 
strainer, and another strainer (similarly prepared) 
was put on the top, laying it on the cream. 
These strainers were changed night and morning, 
the fresh ones having of course undergone the 
scalding process, and this practice was continued 
until the cheese had arrived at the proper consis- 
tency. The time would necessarily vary accord- 
ing to the weather, but I usually looked for 
results after about three or four days. 
The suggestions given in the Journal as to the 
addition to the cream of new milk, sugar, and 
rennet evidently refer only to the making of what 
is termed a new milk chease, but that is a wonder- 
fully different article from a pure cream cheese, 
which is indeed a great delicacy, and one which, 
in a climate such as that of South Africa, ought to 
be able to command very remunerative prices. 
[We should like to see some of our upcountry 
dairies try cream-cheese making, for which there 
should be a demand ; it might perhaps turn out to 
be more remunerative than butter making. Soft 
cheeses are made in India and sell fairly well — 
Ed. am.'] 
In answer to a Northern correspondent re rice 
bran a^ a food for stock, we are enabled to give an 
analysis of the bran, which we extract from the 
■Jamaica Agricultural Journal : — 
Anahjsis of a sample of Jamaica Rice Bran. 
Moisture... ... ... 1054 
Oil ... ... ... 4-33 
*Albuminous bodies ... ... 891 
Carbohydrates, &c. ... ... 43-09 
Woody fibre ... ... 20 50 
fAsh ... ... ... 12-63 
100-00 
This would form excellent ration for stock but 
for tlie large proportion of woody fibre, which is 
entirely indigestible. The proposi tion of protein 
(nitrogen) is fair, somewhat less than cornmeal, 
but only half what wheat bran contains. The fat 
or oil exists in better proportion to the protein and 
carbohydrates for our conditions than in corn or 
cornmeal Still, unless this rice bran could be sold 
at one-fourth the price of wheat bran, it could not 
in any way supersede it on account of the propor- 
tion of the indigestible fibre which is an objection 
to its constant use as a single ration. If mixed to 
the extent of one-third with some strong condensed 
food such as cotton-seed meal, and the bloodmeal 
used for poultry or beanmeal, it might form a 
cheap and suitable ration for cattle, pigs, or poultry. 
The Danish Milk Times has the followitig :— The 
question has been asked, " Ought milking to be 
done in a quick or .slow tempo? To answer this 
a series of trials have taken place in Germany, one 
of which we herewith publish. On the farm whero 
the trials took place were the same lot of cows- 
five in number — alternately milked by an elderly 
woman, who milked very slowly, and by a very 
able young milkmaid, who finished her work in a 
very much shorter length of time. The following 
figures give the milk-yield from the same number 
of cows, milked at the same time of day, iu 
pounds : — 
Slow Milking. Qnick Milking. 
3:i ... 38i 
34i ... 5l| 
oO ... 684 
40i ... 43 
44| ... : .50 
As un explanation of this enormous difference it 
is siii(l that by the quick milking the milk-glands 
svere influenced so as to give a larger quantity of 
milk. 
No. 
1 
■2 
•i 
4 
o 
Malaria Pkevrkted by Lime.— The opportu- 
nities afforded Chief Wiley, of the Chemical 
Division, United States Department of Agriculture, 
have led him to the conclusion that the libera- 
applicacion of lime to all centres of infection 
would prove of immense benefit, by promoting the 
vigorous development of nitrifying organisms, 
thus securing a rapid destruction of organic 
matter and the conversion of the nitrogenous par 
thereof into nitric acid or nitrates ; and thus it i 
that lime may indirectly prove valuable in dis 
' Contains nitrogen. 
t Indudine siHca. 
