CATTLE. 
149 
in the latter saffron gives both color and flavor; the process in both is 
exactly similar. A large caldron, in the shape of a bell, capable of 
holding from 60 to 120 gallons of milk, hangs from an iron crane over 
a hearth where a wood fire is made. The milk, having been strained, 
is put into this caldron, and heated to nearly blood-heat (95° to 100°). 
It is then turned off the fire, and some rennet, prepared as stated above, 
is intimately mixed with the warm milk by stirring it with the hand, in 
which is held a flat wooden skimming-dish, which is turned round in the 
milk while the hand and arm stir it. A cloth is then laid over the cal- 
dron, and in half an hour, more or less, the coagulum is formed. This 
is ascertained by pressing the skimming-dish on the surface, when the 
whey will appear on the part pressed. If it is longer than an hour in 
coagulating, the milk has been too cool, or the rennet not strong enough. 
When the curd is properly formed, it is cut horizontally in thin slices by 
the same skimming-ladle. Each slice, as it is taken off, is poured along 
the side of the caldron which is nearest to the operator; by this means 
every portion of the curd rises successively to the surface, and is sliced 
thin. The whole is then well stirred, and the caldron is replaced over 
the fire. A long staff, with a small knob of hard wood at the end, and 
which has smaller cross pieces or sticks passed through holes in it at 
right angles to each other near the end, is now used to stir and break 
the curd, and the heat is raised to about 135°, which is as hot as the 
arm can well bear, even when used to it. The caldron is again swung 
off the fire, and the curd is stirred with the staff, which is moved round 
with a regular rotatory motion, the knob running along the angle formed 
with the side by the bottom of the caldron, which is in the form of a 
bowl. After stirring in this manner nearly an hour, the curd is found 
divided into small dies about the size of a pea, which feel elastic and 
rather tough under the finger. Experience alone can teach the exact 
feel they should have. The whey, of which a portion is removed oc- 
casionally, now floats at top, and the curd is collected in the bottom by 
giving a very rapid rotatory motion to the contents of the caldron bv 
means of the staff. A cloth is now introduced into the bottom, and ail 
the curd collected over it; it is raised by the four corners, and laid on 
an instrument like a small ladder, which is placed across the mouth of 
the caldron. The whey runs out through the cloth, which is a common 
cheese-cloth, woven with wide interstices ; and the curd in the cloth is 
placed in a shape or hoop, made of a slip of wood, four inches and a 
half wide, the two ends of which lie over each other, so that the di- 
ameter can be increased or lessened. A cord fixed to one end of tho 
hoop is passed with a loop over hooks on the outer surface of the other 
end, and prevents the ring from opening more than is required. The 
curd is pressed into this ring with the hands, and the ends of the cloth 
are folded over it. A round board, two inches thick, and strengthened 
by cross pieces nailed on it, is placed over the curd, and the press let 
down upon it. « 
During the next six or eight weeks the cheeses are turned and wiped 
every day, and a small quantity of fine salt is sifted on the surface, and 
rubbed in with the hand until they will take no more. The cheese-room 
is always very cool, and little light is admitted. A free circulation Cjf 
