CATTLE. 
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packed down solid, while it is fresh and sweet; and as there is usually 
a diversity of color, great pains should be taken to keep each shade by 
itself. To accomplish this, several packages may be filling at the same 
time, each one receiving its respective shade; so that when they are full, 
it will bore uniform in color upon the trier. A clean linen cloth, thoroughly 
saturated with strong brine, should be laid on the top, and a slight layer 
of moistened salt upon it. This not only preserves the butter, but gives 
to it a neat appearance. 
“Nothing pleases commission merchants more than to receive a 
strictly fine dairy of butter — sweet, yellow, rosy to the smell, and delicious 
to the taste. It sells readily at a satisfactory price, and every body is 
pleased, from producer to consumer. Common and inferior butter sticks, 
notwithstanding its greasiness, at every stage, causing dissatisfaction and 
trouble from beginning to end. It is either over-salted, under-salted, 
colorless, milky, sticky, strong, rank or rancid, or all these combined — 
at any rate, it is not what it should be, and is consequently unsalable.” 
Clicese and Cheese Milking. — In the making of cheese there are certain 
general principles which are essential, but slight variation in the pro- 
cess produces cheeses of very different qualities ; and although the most 
important circumstance is the nature of the pasture on which the cows 
are fed, yet much depends on the mode in which the different stages of 
the fabrication are managed ; and hence the great superiority of the 
cheeses of particular districts or dairies over those of others, without 
any apparent difference in the pasture. In those countries where the 
cows are chiefly kept tied up in stalls, and are fed with a variety of 
natural and artificial grasses, roots, and vegetables, superior cheese is 
often made. 
The first process in making cheese is to separate the curd from the 
whey, which may be done by allowing the milk to become sour ; but tho 
cheese is inferior in quality, and it is difficult to stop the acid fermenta- 
tion and prevent its running into the putrefactive. Various substances 
added to milk will soon separate the curd from the whey. All acids curdle 
milk. Muriatic acid is used with success for this purpose in Holland. 
Some vegetables contain acids which readily coagulate milk, such as the 
juice of the fig-tree, and the flowers of the Galium verum, or yellow 
lady’s bed-straw, hence called cheese-rennet. Where better rennet can- 
not be procured, they may be substituted for the best curdler of milk, 
which is the gastric juice of the stomach of a sucking calf. This juice 
rapidly coagulates the milk as the calf sucks ; and the only difficulty is 
in collecting and keeping it from putrefaction, which begins from the 
instant the stomach is taken from the calf. The preparation of the 
rennet, as it is called, is a most important part of the process of cheese- 
making. The following may be considered as the simplest, and perhaps 
the best. As soon as a sucking calf is killed, the stomach should bo 
taken out, and if the calf has sucked lately, it is all the better. The 
outer skin should be well scraped, and all fat and useless membranes 
carefully removed. It is only the inner coat which must be preserved. 
The coagulated milk should be taken out and examined; and any sub- 
stance besides curd found in it should be carefully removed. The serum 
lelt in it should be pressed out with a cloth. It should then be replaced 
