MOOSE’S RURAL DEW-YORKER, 
Bin 
QUESTIONS IN CHEESE MAKING. 
• ^ •— I have a few questions 
inreganl to cheese which you will greatly 
obUge. me by anaweriug. 1.* What should be 
the proper teehng of a cheese well cured ? 
“• " hat, effect would it have on n cheese 
press, the hoop to have the temperat ure in 
the curing room run as high a* 7G to.84' » 
■i. Do you consider it an injury or any dam¬ 
age to have a cheese from the hoop,'for the 
tirst few days ir. is on the shelves, leak ! 4 
YV 111 a Chec.au properly made doso If the tem¬ 
perature is kept from G.V to 70° * 5. In your 
I metical Dairy Husbandry” you sneak of 
cooling the curds well before putting to press 
and then press 10 minutes, gnud in milk and 
then sail. ; would there not be danger of de¬ 
veloping too much add ? Is the hot iron test 
it liable f—R. W. Max am. 
Tub appearance and texture of a good 
cheese, ready for market, have been some¬ 
times described. We give whnt some of the I 
noted English cheese - mongers say on the 
subject. The Messrs. Cokperoy of London, 
to uso their own language, “ JVmit cheese 
rii-h, solid, lliic-llavored, firm, sound, hand¬ 
some, and that will continue to improve for 
twelve months, and longer, if required.” 
Mr. Bates of Cheshire says : “The best 
cheeses made are linn and imperishable 
keeping in the cheese room for 12 months or 
longer, the texture being solid hut not tough 
and the flavor fine.” ’ 
All. 1 it ley of Bath, describes the charac¬ 
teristics of a good cheese as follows ;—*• Mel 
low and rich iu taste and flavor, and firm 
and full in texture.” 
Mr. Paterson of Edinburgh, allinns that ; 
“A good cheese is rich, without being greasy 
with a sweet, nutty flavor; clear, equal 
color throughout ; of a compact, solid tex 
tfire, without being waxy ; firm, yet molt¬ 
ing easily in the mouth, and leaving no rough 
flavor on the palate.” 
Mr. Ii akdino, the great exponent of chud¬ 
dar cheese making in England, says that : j 
“ A good cheese is close and firm in texture, i 
yet mellow ; in character or quality it is 
rich, with a tendency to melt iu the mouth ; 
the flavor full and fine, approaching that of * 
a hazel nut.” 
I. We should say that a good cheese, prop¬ 
erly cured, has, under the hand, that peculiar 1 
firm, yet soft, velvety texture which, to the 1 
expert, is always satisfactory evidence of its ' 
quality. It is neither hard nor too soft, but 
will feel mellow rather than elastic, when i 
pressed with the finger. 
2. 11 the temperature of the cheese room fl 
is kept at 70 to 75 Fahr. and not above 70°, v 
we should expect the best possible results- b 
so far as curing is concerned. When the » 
temperature is allowed to go so high as H4° n 
and remains on this range fur any consider- ri 
able time, the cheese matures rapidly, and b 
must bo consumed early, or it will “turn in it 
flavor.” A largo number of carefully-con- ti 
ducted experiments show that the best tern- b 
perature to secure a mild, clean flavor, is at a 
about 70 and not above 75°, when all the la 
cream of the milk Is used in the cheese. If I in 
tlie milk is very poor or has been skimmed, I m 
the cheese made from it will bear, and should ti. 
be cured in, ajiigher temperature than cheese tii 
made from rich milk. The quantity of ren- tji 
net used, also, has an influence on the curing If 
process much rennet and a high tempera- til 
' ure inducing rapid fermentation and early w 
decomposition or decay. pa 
•I. VV e should prefer to have no whey run cl< 
from the cheese, though a slight moisture, th 
for a few days after removing from the hoop, pe 
, dfJ Q0 material damage. A cheese that th 
tlie close of the process. To an experienced 
operator there is no t rouble in regard to de- 
_ veloping too much acid. The object of press¬ 
ing the curds before salting is to expel the 
whey so that the exact quantity of salt re¬ 
quired may bo used. It, is quite difficult to 
. regulate the quantity of salt, from day to 
s da F> when the curds are salted before press- 
? ing, since we can only guess at the amount 
‘ of whey which the/ contain, and more or 
| * eas passes oif with the' whey. Many 
factories arc troubled with unequal suiting 
in their make of cheese, and not unfrequently 
considerable losses are sustained in the sales 
of cheese on this account. 
(( during the past few years, at some of our 
laney factories,’’ the cheddar process has. 
in part, been adopted, and with the best re¬ 
sults. The plan is to draw the whey early 
and allow the curds to develop acidity heaped 
tip in the vat. When the right point has been 
readied, the curds are put through the curd 
mill and salted. Tim action of the salt checks 
acidity, S<>mo of the very li nest of t he Amor 
iean factory cheese is made by this process, 
thus briefly outlined, but which we canuot 
giv’H in all its details iu this connection. 
TTiuler this process there will be loss whey 
in the curds at the time of salting as a rule, 
than when the acid is allowed to develop 
folly in the whey and the curds are then 
thrown upon the sink to drain. 
The hot iron test is considered valuable by I 
all cheese makers who have tried it. It is I 
reliable, and gives material assistance in I 
making up an opinion as to the required 
acidity of the curds. 
To all cheese making one should not de¬ 
pend implicitly upon a certain Bet of rules. 
He must, on occasion, vary his processes to 
suit the condition of the milk, the action of 
the rennet and the varied texture of the I 
curds. Me must exercise judgment and dis- I 
crimination, and the more he studies and 
understands the nature of the material with I 
which he has to do and the changes which | 
it undergoes, the more likely will he be to I 
reach desirable results. 
working the new, then quite as much cheese 
can be made from the old milk as from the 
new • for there is no other constituent of the 
old milk that would he likely to go to waste 
more than in the new, provided it is kept 
sound and in good order. 
The use of an agitator worked by the waste 
water of the vat prerents the ercutn from 
rising to a large extent yjhero the night’s 
milk is held over until next mor ning • but 
whether tlie agitator kept moving fdr -IS 
hours will give tlie same results without 
damage to the milk, is a question which can 
only be determined by experiment. It is 
possible that the continued agitation of the 
tuilk for that length of time may operate 
somewhat like the churning process, causing 
particles of butter, more or less, to form in 
the milk. To keep milk sweet, for 48 hours, 
it, must be thoroughly cooled as soon as 
drawn from the cow and kept at a low tem¬ 
perature, and if left at rest for that, length 
of time, the cream will lie all up, or at least 
as much as will rise in the ordinary process 
of setting milk for butter making, ft would 
lie difficult, we think, to work such cream 
back again in thoinilk and carry it through 
the process of cheese making without loss, 
and much more loss than would result in the I 
haudling of new milk for the same purpose. 
Of course, improvements are being made in 
cheese manufacture from year to year, and 
Hie time may come, when loss from t his waste 
Yvdl be reduced much below that which now 
obtains ; but under the processes of cheese 
making", as usually conducted at our L'uetor- 
ies, we could hardly expect to ace so large n 
quantity of cheese made from milk 18 hours 
old as from milk held the ordinary length of 
time for manufacture. 
TO PREVENT COWS KICKING. 
We give a patented device for preventing I 
MAKING CHEESE FROM OLD aND NEW 
milk. 
YY ill you please inform me whether milk 
kept, in a perfectly good condition for 48 I 
flours will make an much cheese as new milk 't I 
—SunsemuEK, Waterford. 
VY k do not say but it may be possible to | 
make us much cheese from milk kept in good I 
condition for IS hours as from new milk ; I 
and yet, under ordinary manufacture, a loss 
would be likely to result in working milk 4S 1 
hours old. One of the loading causes of Joss I 
in cheese making is the waste of butyrous I 
matter. W lion the cream lias once sepu- I 
rated from the milk, it is difficult to place it I 
hack again in the same relative position tliul I 
| it at first occupied. If the butter is to bo re¬ 
tained without loss, the oily particles must I 
be pretty uniformly diffused through the 
milk in their original form, so that us eoagu- I 
lation lukes place Ihoy are eauglit and held I 
in the easeine. And the art of the cheese 
maker is to use such skill in tlie manipula¬ 
tion of his curds as will retain these oily par 
tides in their relative position and not press 
them out by rough handling or overworking. 
If the oil is distributed in a uniform manner 
through the milk, the oaseiiio, it is evident, 
will have greater power to hold these little 
particles of oil than it would were the parti¬ 
cles of oil unequally distributed, as a part of 
the milk is then excessively rich at the ex¬ 
pense of another portion which is ootfipara i 
lively poor, having parted with its butter I 
mi » 1 n 
a cow from kicking which is said by those I 
who have used it to he effectual. It, consists 
of a light iron semi-circle intended to go over I 
the back of the animal, with a joint am I I 
ratchet at the side, and a wooden block at I 
each end, which fits to the flank of the cow, I 
if, 
and prevents her from moving her foot for- I 
ward. The inventor claims that it can be 
affixed in three or four seconds and t hat its I 
operation is neither cruel nor harsh. On the I 
contrary the habit has been entirely cured I 
after it is used for ashort time. It will doubt- I 
less suggest a modification that will be use¬ 
ful to farmers without infringing upon the 
patent. 
--- 
WHAT IS A THOROUGHBRED. 
1 uiut .c.j, [«,oi, uaviug parted with its butter. 
Dock- f y U> Lhe f xtenfc Qt forming little This not (infrequently takes place when a 
yyuih OI W£LM*r nn tliA llnnt> .. . • ... . .. 
pools of water on the floor, is, in our opin- 
lon, not property.made, and is not likely to 
nin out first class, or perfect, in flavor. 
Yes ; the trouble is not so much in the 
empcfuture of tlie curing room as in the 
manner which the cheese is made. There 
me several causes for “leaky cheese;” the 
core common one, perhaps, is improper 
h <l din S of curds, working them off too 
sweet—not getting them down close—msult- 
>ngm a spungy curd. The press often will 
r '” ,Kjv « whey from sucli curds, but 
+f ,!' r . ‘ L ' y upon the curing table and begin 
V. e ™ ent > lhe whey separates and passes off. 
_ ' , Particular process to which oureor- 
vrocZT r f - r *‘ is tlie En ^ h Cheddar 
In,I T* by T , wlur ' h Some Of the finest flavored 
„ EDg iah chee8e is mode. In this 
cmSs L , X0 M 7 18 drawn carly trom the 
part f ? a ' J ‘ d flllowod - [or the most 
the vat ,7 Fu UX . th * CUI ' d8 heil P ed U P m 
moved ri fb® With 1 he whey re- 
uml ti, . IL ‘ a ? d0VUlop ® slowly tlie curds, 
ter com TT'r ° f aoidifyio * ^ under bet’ 
whey klii °* fc , h ° 0I “- rat0r Lhau wh en the 
-) s allowed to remain on the curds until 
considerable quantity of cream has once 
risen on tho surface, and it is attempted to 
" oi k it back. The cream will be found iu 
layers of milk, thus makiug them excessively 
rich, and consequently; there is too small a 
proportion of easeine to hold the oily parti¬ 
cles with sufficient tenacity during the pro¬ 
cess of cheese making, and hence they are in 
part, liberated, and pass off with t he' whey. 
This is especially tlie case where extreme 
care or gentle haudling of the curds is not 
practiced. 
lhe whole question of loss, then, depends 
upon this matter of saving the oily particles 
of tlie milk and retaining them in the curds 
until they have become assimilated or inti¬ 
mately mingled with the other constituents 
of tho cheese during the process of ferment¬ 
ation and curing. Will not more cream 
separate from milk kept 48 hours than from 
new milk ? Can the cream lie kept from ris¬ 
ing on the milk when it is kept 48 hours ; or 
if It rises, can it be worked back again’by 
any process of cheese manufacture that will 
entail no waste ? If there is no more waste 
of cream in working- tlie old n ilk than in 
Quoting our article under this head in 
Rural New-Yorker of May 17, page 315, 
lhe Boston Cultivator gives the following: 
Relative to “thoroughbred” discussed above, 
wo make an extract from an address before 
the “Franklin Co. Agr. Institute,” at, the 
meeting at, Shelburne Falls in March, by 
Demider Wethc'rellof Boston, and published 
iu the Greenfield Gazette of March 24, 1873. 
It is as follows ; 
To select cows for milk and breeding, im¬ 
plies the exercise of good judgment, which 
ii you have not, then pause and inquire 
whether you are fitted to be a stock breeder 
at, all ? If you have a good herd, a good 
breed, then comes the query, Do you know 
how to keep it so, not only, but how to im¬ 
prove d ? Some of the best crosses have been 
accidental, to use a technical phrase with 
breeders, nicked iu well with another. The 
good rule is to breed from animals that have 
an inherent ascertained typo, i. c., such as 
came from a type or a prepotent—very 
powerful line which lias been for long years 
carefully bred, regard having been had to 
tho development of certain qualities and 
characteristic points, the breeders being con¬ 
tinually reserved of such as show those iiuos 
most strongly, until, as u habit grown from 
tho reception of acts, a type is established, a 
mold settles from a continual cncom— 
ase ment of particular habits, all “misfits,” (i. e., 
he untowardly produce, such as is not wanted’ 
he in other words ill-bred), being got rid of at 
fio once. Hi us by careful and patient eultiva- 
]>t tii>u,desirable points become stereotyped, as 
it, were, as varieties of the geranium and 
ite I picoteo. Then is the type the otdy sensible 
m thoroughbred, in the first signification of the 
•/s word thoroughbred, though not probably a 
at thoroughbred, such as the vote of the Mass. 
•18 ^tale Board of Agriculture, moved by a 
it, br coder of Short-Horns in Western Massaehu- 
in S ®H*, anil passed in 1871, touching premiums 
is <ul( l gratuities to bo awarded only to thor- 
oughbred bulls, Thoroughbreds, or thorough 
to breeding, means more than a pedigreed thor- 
10 oughbred—an ill-breed animal registered per- 
in chance iu a herd book, whose progeny is a 
s, “misfit ” about every time, whereas that of 
is the type, thoroughbreds, “misfits” are seldom 
i- m the herds of such 8 toek-brocder 3 , 
h because nil such are rejected, not preserved. 
,t Baric breed. Shelburne breed, Wilmington 
is I breed, Central N. Y. breed, are such types 
d ol dairy stock, whoso breeders would not 
n exchange them l or herd-book thoroughbreds, 
Ij as they deem their thoroughbred herds su- 
i, perior for milk, work and tho shambles to 
e I wll,| t the thoroughbreds star excellence are. 
,_ I That such herds as just mentioned, produce 
11 their like is matter ol" annual certainty, and 
1 inis been for 80, 40, 50 years with these dairy 
'■> tanners. In this sense Sir .fohn Sebright 
v I tls quoted by Yarrell, seems to have used the 
a word thoroughbred. Breed therefore from 
noiu- but tested stock getters among bulls— 
l pedigreed or unpedigreod animals should 
have less to do with the matter in hand than 
f the quality as a stock getter. First, deter¬ 
mine for what you want to breed, then go to 
. work intelligently to accomplish your pur- 
I pose. Neither Bakewell nor Webb could be 
I persuaded to sell a ewe in England. Tho 
I Bedouin clings to his family mare. R. Booth. 
I would not. part with a prize cow. When you 
I consider how much depends upou the female 
I —nearly all but external form iu which the 
I sire is followed, and when you calculate the 
I time, pains, cost, every eminent brooder has 
expended In procuring type, to soli sucli a 
I cow even for a startling figure, would in the 
| eud lie bko dissolving pearls in a goblet fora 
I single reckless draught. The value of a cow 
I is. in her breeding, her power of prepotency 
I as with the bull. “ Like begets like,” is an 
I old proverb both true and false. A’. 0 , y fi, the 
I robin, the sparrow, the chipmunk, the wood- 
I chuck, like begets like. But it is not always 
I so where the “prentice hand” of man has 
I interfered. Look at the peerless Short-Horn 
I and l he wild cattle of the park. In breeding 
I game-fowls, e. the same brood will Yield 
I from a duck-wing pair, a mixed brood of 
I ducklings, black-breasted red, etc., etc. So 
of other domesticated animals of the farm. 
Never breed from any but healthful animals. 
What you would do is, to combine tho two 
excellences of milk and flesh in your cow— 
I wool and flesh iu your sheep, quality and 
I speed in your home, etc. Why cross au ani¬ 
mal defective in a particular point with 
another excellent in that particular ? Is it 
I to attain a mean ? VV by breed from a defect- 
I ive animal at all ? Why not, do your “level 
best every time?” thus pairing excellences 
with excellences, and not excellences with 
defects. Lot the malformed alone. D’ Israeli, 
in his eloquent biography of Geo. Bontick, 
remarks in his chapter on the Jews “That 
it is in vain for man to attempt to battle the 
inexorable law of nature which has decreed 
that a superior race shall not be destroyed or 
absorbed by an inferior.” This applies in all 
its force to the breeding of domesticated 
animals. Tlie infirm may be raised to a high 
pitch, but to mu down again as did Bako- 
[ well’s New Leicester sheep. A fox hound 
crossed with a bull dug, and bred back, gave 
courage, while all external traces of the bull 
dog were lost. 
“’Tis not all fun, this breeding after all.” 
Visit a yard of line bred Short-Horns—be it a 
Booth’s, or a Bates, or an Anderson’s. Thar, 
heifer is a marvel ! that bull is a wonder ! 
You smile. Ah! You know not the art, the 
skill, the toil, the risk, the anxiety in bring¬ 
ing such an animal to the point of perfection, 
of mellow bloom, Thu dear bought experi¬ 
ence through which that breeder has readied 
his pride of place, you can neither measure 
nor weigh. You could not guess how often 
he has failed to realize his ideal. How often 
and by how many among farmers is the 
quality m a bull desiderated, that of Obadi- 
ah’spet. “Their bull gendercth and faileth 
not,’’ is about t,ne only quality that seems to 
be sought or thought of. Not unusual has it 
been practiced in the past, to raise the calf to 
he used as a bull that was deemed wort hless 
for veal or ft steer. Note tlie difference 
between a “thoroughbred” according to tho 
books and tho produce of thorough breeding 
as indicated above. A bull Mint gets good I 
stock is Hie one the practical farmer wants, 
whether he be in or out of tlie herd-book, J 
and if well or thoroughly bred he may bo { 
i . v.. 4 ,ole to a thoroughbred per se. \ 
