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AGRICULTURE IS THE MOST HEALTHFUL, THE MOST USEFUL, AND THE MOST NOBLE EMPLOYMENT OF MAN.-Wa sihngton. 
CONDUCTING EDITOR, 
ORANGE JUDD, A. M. 
PUBLISHED WEEKLY BY 
ALLEN &. CO., 189 Water-st., New-York 
VOL. XIV.— NO. 18.] NEW-YORK, THURSDAY, JULY 12, 1855. [NEW SERIES.—NO. 90. 
Jbr prospectus, (forms, &r., 
^“SEE LAST PAGE.^3 
J@T“ Every one wilting to the Editor or 
Publishers of this journal will please read 
“ Special Notices," on last page. 
All letters relating to Editorial mat¬ 
ters should be addressed to Mr. Orange 
Judd, (the Conducting Editor). 
Letters inclosing subscriptions and on oth¬ 
er business should be directed to Allen & 
Co., Publishers, and also those referring to 
both departments. Editorial and business 
matters, if in the same letter, should be on 
separate sheets. 
HINTS ON CHEESE MAKING. 
[Continued from page 242.] 
21. Before proceeding with our own hints 
on cheese making, derived from experience 
and gathered from various other sources, we 
will here give an outline of the process of 
Mrs. S. W..Lincoln, of Cheshire, Mass., 
which we find in the Massachusetts Agricul¬ 
tural Report for 1854. The night’s milk is 
set in tubs, and if the weather is warm, cool¬ 
ers filled with ice or cold water are set into 
the milk. In the morning the cream is 
skimmed off and put into milk and warmed, 
and then mixed with the night’s and morn¬ 
ing’s milk. The whole is warmed to eighty- 
six degrees (86°), by pouring in hot water. 
Rennet is then added, sufficient to produce a 
thorough coagulation ; in about forty min¬ 
utes the curd is cut into fine square pieces, 
and allowed to stand till the green whey be¬ 
gins to rise, when it is broken up with the 
hand. This operation is performed with 
great care, letting the curd pass gently be¬ 
tween the fingers without squeezing it in the 
hand, as that would decrease the quantity of 
cheese. After settling, a quantity of whey 
is warmed in a kettle and put into the curd, 
raising it to a temperature of ninety-five de¬ 
grees (95°). The curd is again broken, the 
whey heated as before and added to the 
curd, so as to raise the temperature to 106°. 
It then remains, with occasional stirring un¬ 
til the curd becomes elastic, or, as the old 
cheese makers say, “ squeaks between the 
teeth.” Then the whey is again drawn off, 
the curd cooled with cold water, and salted 
with a tea-cupful of salt to 16 pounds of 
cheese. It is then pressed 24 hours, being 
turned over in the time, and then removed 
to a cool dairy-room, greased, colored ac¬ 
cording to fancy, and turned every day until 
cured. This description of a very good 
method is, of itself, almost a handbook for 
the merest novice in cheese making. There 
are, however, many hints as to the details 
of the different operations, the philosophy 
of cheese making, &c., which are worthy of 
attention. 
22. Varieties of Cheese. —There are five 
general varieties of cheese, viz : the creamed 
or whole milk ; the half creamed, made from 
the night’s milk skimmed and morning’s new 
milk; the uncreamed or skim-milk; the 
buttermilk cheese ; and the potato cheese. 
These general varieties have almost num¬ 
berless sub-varieties, depending upon the 
particular method pursued in the manufac¬ 
ture, the addition of other substances, and 
upon the quality of milk used, which depends 
upon the breed of cows and the season, kind 
of food, &c. Thus from the same milk the 
quality of the cheese will vary, according to 
the temperature to which the milk is heated, 
the mode in which it is warmed, the time 
during which the curd [stands, the way in 
which it is treated, the completeness of sep¬ 
aration of the whey, the kind of salt and 
mode in which it is applied, whether runnet 
or acids are used, the addition of extra butter 
or cream, the coloring or flavoring matter, the 
size and method of curing the cheese, &c. 
It will thus be seen that the intelligent cheese 
maker has a wide field for study and ob¬ 
servation. 
23. Creamed or Whole Milk Cheese. —All 
cheese consists essentially of the casein 
(curd) mixed with a certain proportion of 
fatty matter (butter), sugar of milk and 
water. We may here remark, that there is 
from 35 to 55 pounds of water in 100 pounds 
of cheese—the average proportion in cream¬ 
ed cheeses being about 40 parts in the 100, 
while skim-milk cheese contains about half 
its weight of water. The creamed or whole 
milk cheeses are made directly from new 
milk, or by uniting two or more milk¬ 
ings, none of the cream being separated. 
When carefully made, the casein in curdling 
entangles and retains within itself the greater 
proportion of the butter or cream, so that a 
cheese thus made contains nearly as much 
butter as casein. When night’s-milk is 
mixed with that of the morning, the cream 
of the former having in part risen to the 
surface, there is considerable difference of 
opinion as to whether this cream, which has 
been once separated, can ever be so well 
mixed with the milk again that a portion of 
it will not flow out with the whey, and ren¬ 
der the cheese less rich. We have exam¬ 
ined all available analyses of cheese, but 
none of them having been made with refer¬ 
ence to this question, they throw little light 
upon it. We incline to the opinion that 
there is some loss, and probably sufficient to 
pay for after skimming of the whey, where 
it is not practicable to use all the milk new. 
In new milk the butter is in exceedingly 
small particles, and is easily entangled in 
the curdling casein ; but in rising in the form 
of cream, these particles aggregate in glob¬ 
ules of considerable size, and no after agita¬ 
tion will reduce them to their original mi¬ 
nutely divided condition. Indeed, agitation 
has the tendency to unite them more firmly, 
as in the process of churning. If, however, 
the cream is made warm, and the mixing be 
done so gently as not to break the oil sacs, 
and the curdling is somewhat rapid, there is 
little doubt but that a larger portion of the 
butter is retained in the cheese. Mrs. Lin¬ 
coln’s process (21) is probably the best that 
could be adopted in similar cases. 
24. Half Creamed Cheese. —This variety 
is usually made by adding the skimmed 
night’s milk to the new draught of the morn¬ 
ing, but it really contains considerable more 
than half of the cream, unless the skim-milk 
is in much the largest proportion, since, 
under any circumstances, all the cream can 
not be removed at the end of twelve hours. 
Taking into account the circumstances men¬ 
tioned above (23), that there is a loss of 
cream after it has once risen, it is quite 
probable that half creamed cheeses are most 
profitable ; for the butter obtained from the 
cream will more than compensate for the 
difference in market value between the 
whole creamed and half creamed cheeses. 
For home use, the half creamed are superior 
to the whole creamed as food in warm 
weather, or for laboring persons at any 
time. 
Mediterranean vs. White Wheat. —By a 
letter from the southern part of Michigan, 
one of the principal wheat growing regions 
of the State, says the Elmira Republican, we 
learn that the fly has ruined large tracts of 
White wheat; so much so that no attempt 
will be made to harvest, and that many of 
the fields have been plowed under, and sum¬ 
mer crops substituted. On the other hand, 
equally large tracts of the Mediterranean, 
growing side by side with the White, have 
been left untouched and are looking thrifty, 
with the promise of a heavy yield. 
This is an important fact to farmers, and 
will lead them to consider whether the ad¬ 
vantages claimed for the White over the 
Mediterranean are not over-balanced by the 
risk attending its culture. 
