201 
MANAGEMENT OF CHEESE DAIRIES, AND MANUFACTURE OF CHEESE. 
as thick as they are wide, and not to exceed 100 
lbs. m weight. The size of the hoop may be cal¬ 
culated from the number of gallons of milk * each 
gallon will make one pound of cheese. 
A cheese 21 inches wide will weigh 14! lbs. to 
«ach inch i 
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Cheese of the above proportions are banded with 
cotton cloth to keep them in shape The band 
should not cover more than an inch or inch and a half 
of the flat surface. Heavy cheeses must be banded 
with cloth that will not stretch, or their gravity will 
make them ill-shapen. 
In 1845, the experiments alluded to, with sixty 
dairies, being got up expressly for shipment, a se¬ 
lection was made from the largest and most experi¬ 
enced dairymen in thirteen towns. A vigorous effort 
was made to reduce the whole practice to one general 
rule, consisting in strict cleanliness in every depart¬ 
ment , an equilibrium of heat in milk to set, not ex¬ 
ceeding ninety degrees, with pure rennet to curdle 
milk in forty minutes ; curd thornnebk' sconced by 
hand, till as fine, when s^raed, as wheat or corn : 
curd scalded in whey with heat not exceeding one 
hundred degrees, and that heat held until the curd 
appeared shrunk, and would squeak when pressed 
between the front teeth. The whey to be drained 
off; and the curd salted, while warm, with 2! lbs. of 
refined salt to 100 lbs. of cheese, cooled and pressed 
forty-eight hours. Cheese half as high as wide. 
These leading points, strictly adhered to, were 
found adequate to produce the article required, 
where curing rooms were constructed so as to pre¬ 
serve a uniform moderate, temperature. The cheese, 
not affected by extreme changes of climate, ferment¬ 
ed slowly and uniform, rind firm and smooth, with 
little grease $■ texture firm and solid, yet malleable 
like butter • the flavor mild and pleasant. The 
weather being cool till June, a great uniformity 
was manifest in shape and texture. A sudden 
change of weather to 88° heat, lasting several days, 
produced a contrast, in different dairies, equal to 
the extreme in temperature^ which was found in 
many dairies, to exceed the common atmosphere 
from 8° to 10°. -With little or no ventilation in 
these, cheeses were much swollen, and could be 
kept in shape only by using less rennet and more 
salt. The huffed'cheese remaining in same rooms 
been i tainted, or generated a sharp unpleasant 
flavui : those removed to a temperature suited to 
their constitution cured quick, and were well 
idapted to early home markets. Those salted high 
nought to stand the excess of heat, were hard, dry, 
nimbly, and smart. A dry room was found best 
V a wet cheese, ant a damp room best for a dry 
\eese; but in no case was a high temperature 
exceeding 75°), found necessary. 
Having previously written at considerable length 
kn gmeral treatment , adaptation of food, I shall 
S° ^ nto a lengthy detail, but a few hints 
men (wfer * na PP ro P 1 ’i ate - The success of dairy- 
u \ukb^ ra j n g rowers ) 3 depends much upon 
adapting their practice to the provisions of nature. 
Cows should be in a condition to yield the greatest 
flow of milk, upon the cheapest and most sponta¬ 
neous productions from the earth. Maize, mangel 
wurtzel, cabbage, carrots, and ruta bagas (of the cul¬ 
tivated crops), yield the largest product per acre, 
and from the varied periods at which they arrive at 
maturity, are well calculated to protract the flowing 
of milk till late in the season. Those most perish¬ 
able to be used first. It is proved by experiments, 
that a cow will give the most milk from the same 
amount of food, during the first sixty days after 
gestation begins. My cows yielded 45 lbs. milk 
per day, the first of March, on- 25 lbs. of good hay 
and 4 quarts of provender in slops.. The first of 
June diminished in quantity, and the first of No¬ 
vember on same feed, gave only 20 lbs. per day. 
Other cows of equal quality,- coming in from the 
middle of April to the first of May, gave, on the 
first of June, 55 lbs. of milk on grass only, and held 
a good flow of milk through the season. On the first 
of December, they gave 20 lbs. of milk each, while 
those in milk the first of March, were nearly dry, 
upon the same feed, proving conclusively, that 
cows in general, will yield more and better milk 
from first of May to January, than from first of 
MflMk tr» Jairaar y . The months of March and 
April require much more labor and grain feed, that 
would otherwise turn to money. Nature provides, 
in spring time , a principle of general progressiveness 
in the animal and vegetable kingdom. The thrif¬ 
tiest growth of spontaneous product is in May and 
June, and cows should then be in a condition to re¬ 
ceive its aid. 
If seed of a spring crop is sown too early, the 
crop will be stinted ■ so with cows that calve in 
February and March. Nature having “'made its 
master effort in the animal economy, it cannot be i 
revived again in spring time of vegetation, and in 
the fall, when farmers have more or less of coarse 
perishable food, like pumpkins, apples, etc., they 
are not in so good condition to yield milk, as when 
they are started late, and their flowing is kept up 
by sowed com or other succulent food. 
I realized the greatest net product of cheese in 
1844 and 1845. Commencing April 20th, with 
half my cows in milk, average yield in 1844, 700 
pounds, per cow, market weight. In 1845, aver¬ 
age yield, 775 pounds per cow, weighed daily from 
the press, averaging five pounds per cow, per day, 
during the first five months. Less grain was re¬ 
quired to keep their flowing of milk the five 
months, than in the months of March and April, 
when commencing On the 10th of March. 
No one kind of grass, or other food, is found tfek 
produce so much, nor so good milk, as good pastur¬ 
age upon soil yielding a great variety of grasses, 
each maturing at different periods, and furnishing 
in their turn the flower of feed, from which the 
finest flavor of butter and cheese is derived. Such 
soils are prevalent in this county, where the land 
is elevated and not over worn with tillage. Low, ' 
marshy grounds, and those having a northern or 
north-western descent, are exceptions. 
A difference of from 5 to 10 per cent, is fre- ‘ 
quently shown by the lactometer in the quality of 
milk from neighboring dairies, the proof being in 
favor of those best fed, and husbanded . Theprac- 
