used in making this variety of cheese, as the 
acid of the milk acts on the metal, and the 
formation of verdigris results. In winter 
time a little buttermilk is generally added, 
to improve the flavor of the cheese. The 
milk is gradually warmed' up at a steady, 
slow lire ; all clots must he detached from 
the sides of tlio kettle as they form, so that, 
they may be run together and form a mass 
in its center. To insure uniform action of 
the heat, the milk i< stirred slowly round, 
and now and then ft spoonful from near the 
circumference, where it is warmest, is taken 
out and poured iuto the center ; gradually, 
as the heat increases, the clots of cheese be¬ 
come smaller and more compact, while the 
whey gets clearer ; by constant stirring the 
cheese must be prevented from falling to the 
bottom and forming huge lumps or cakes. 
In about an hour the cheese should be in a fit 
stal e to be removed from the pot ; the tem¬ 
perature at this stage ought to be about 60“ 
to 62° C. (MO" to 143* Fahr). The whole con¬ 
tents of the kettle are now poured into a thin 
Linen bag, which is placed over a large tub, 
so that the whey may ho strained off ; when 
this has occurred, the bag is tied up and hung 
for a few hours to drain off any remaining 
whey, and to lot the cheese get dry enough 
for the first working up. The cheese-mass 
being now laid, by large lumps at a time, in 
a suitable fiat wooden tray, is picked in pieces 
by the hand, and then thoroughly kneaded 
with a wooden pestle till it presents the con¬ 
sistence of a line, dryish pap. When all the 
The mode of preparation is not everywhere 
tho same. Some makers prefer a greater 
degree of sourness in the milk than do others. 
Enough milk having been collected to make 
a good, light cheese, it is placed over the fire 
in any suitable vessel; a large iron pot is 
considered best. In some dairies these pots 
are built with brick work, but it, is better to 
have them portable. Some makers bring 
the milk at once to t he boiling point before 
disturbing it; others beat it gradually and 
stir about from the commencement, agin the 
process of Pultkase. When the milk is boil¬ 
ed, the stirring about is continued until tho 
boiling point is reached ; the pot is then re¬ 
moved from the fire and allowed to stand so 
that the clots may sink to tho bottom, when 
the whey is drawn off as quickly as possible. 
The mass is now again well stirred, the forms 
are filled with it and placed over a tub to 
drain. "No pressing takes place. It is a point 
of some importance to let the forms, when 
filled, stand over the warm whey, so as to 
prolong t he cooling process. 
When, on tho other hand, the milk is not 
heated up to the boiling point, the clots are 
scooped out of the pot when t hey are suffi¬ 
ciently warm, firm and fine, and put into 
cloth forms, which are placed over a tub 
large enough to hold the whey from all of 
them. When all the forms are filled, the 
covers are stuck together and then subjected 
for an hour to slight pressure, sous to squeeze 
out more whey and give the cheese a firmer 
body. This pressure is sometimes omitted ; 
but whether it be practiced or not, the cheese 
is at this stage put back into the whey, which 
has been meanwhile heated up to boiling 
point, and left there from three-quarters to 
one hour, according tosize. On removal, the 
cheeses are placed aside in a warm situation, 
and turned daily till a crust has formed. 
Some makers subject them to pressure before 
putting them away. A week or a fortnight 
is required to make tho crust hard and 
cracked. 
By whichever of these two methods they 
have been made (and each has its strong par¬ 
tisans) the cheese when a fortnight—or at 
most three weeks—old, are wrapped in hay 
or straw that lias been boiled in a decoction 
of juniper, and packed in suitable casks, ac¬ 
cording to their size ftlul number. In some 
parts, specially constructed boxes are used, 
and in this ease the old packages are much 
preferred to new ones—experience having 
shown that the cheese ripens better in them. 
Some makers pack their cheeses in bay or 
straw, damped with water, whey or beer. 
Others, on the contrary, prefer dry packing, 
and change the hay if it should iu any way 
get wet. Some rub down the chooses with 
fresh oil or cognac. If they get too soft, the} 
are unpacked and left out a few days to dry. 
If, on the other hand, they become too hard, 
they are damped, or even boiled up again in 
whey. When the cheese is well ripencil 
throughout, the hay wrapping is taken off, 
and it is either returned to the case without 
a covering, or at once dispatched to market. 
It is generally fit for sale in two or three 
months. One pound of ripe gaminelkaso is 
obtained from about 3G to 40 pounds of 
milk. 
There is another kind of cheese much used 
in Norway, which is made from whey. It is 
said to be a palatable and useful article of 
food. Perhaps such a cheese could bo made 
from the whey at our factories and exported 
at a profit. If ho, it would be an important 
matter for American dairymen who have 
been for a long time trying to devise means 
for utilizing whey so that it will yield more 
profit than as a food for swine. We shall 
give the details of the process for making 
whey cheese in a subsequent article. 
HOW FOREIGN VARIETIES OF CHEESE 
ARE INTRODUCED. 
POISONING OF SHEEP BY DIPPING 
THE PULTKASE AMD OOMMEIOST OF NORWAY. 
The bulk of American cheese is, and doubt¬ 
less always will be, of English type. In the 
earliest cheese made in the country we cop¬ 
ied from English processes, and of late years 
great efforts have been made by our dairy¬ 
men to produoealcindof cheese that is adapt- 
ep to the wants of Britain, not only in flavor 
and texture, but eveu in color and shape. 
We have studied all the prejudices of our 
foreign customers, and have at least been 
able to put upon the English market an arti¬ 
cle which is acknowledged in that market a3 
equal to the best English home make, while 
the bulk of our shipments is of better quality 
and more uniform—when measured by the 
English standard of excellence—than can be 
produced in the British dairies. In other 
words, by our painstaking, by our persist¬ 
ence, by the introduction of machinery and 
improved methods, (not to say science,) we 
excel them in tho art of making a chease 
suited to their own peculiar tastes. We need 
not stop to analyze the motives that have 
prompted all this ; it will ho sufficient to say 
that dairymen wanted the English trade and 
English gold, and hence, “no stone was left 
unturned” until the end was accomplished. 
But while our dairymen have been intent 
upon this great object, and while the large 
production of a particular kind of cheese has 
had its influence in educating the tastes of 
our people to a liking for English cheese, an¬ 
other element has been operating slowly 
amongst us, and has now assumed such pro¬ 
portions that it demands recognition. Wo 
refer to the large emigration from Germany, 
from Sweden, and from other nations of 
Europe—a people who have their own pecu¬ 
liar notions concerning the preparation of 
food, and who have been accustomed to a 
different kind of cheese to that used in En¬ 
gland. 
A few years ago, all the Swiss and Lim- 
burger cheese used by our citizens of foreign 
birth was Imported, and such cheese was 
quite unpalatable to our native population. 
It is different to-day. The foreign element 
lias introduced among us some of its charac¬ 
teristic features, and among other things we 
are acquiring a liking for their different 
kinds of cheese. There are now many of our 
people who are excessively fond of Swiss 
cheese, many who have acquired a liking for 
Limburger, who a few years ago regarded it 
with disgust. The manufacture of both Swiss 
and Limburger is now carried on to a consid¬ 
erable extent in some sections, and elaborate 
factories have been built for the purpose. 
Tho production of this kind of cheese not 
only becarno u necessity to meet existing 
wants, but greater profits are realized from 
it than from the ordinary English cheese. 
We shall, in time, become familiar with other 
kinds of European cheese, and wo shall learn 
to use it and to like it. And why not ! Why 
should we not supply a variety of cheeses to 
cloth is laid smoothly over all. A good, sound 
sack is now drawn over tho tray of cheese, 
pieces of wood being laid across the latter so 
as to prevent the sack touching tho cheese. 
As tho cheese begins to ferment and get 
This is confined by 
warm, it gives off vapor, 
tho sack; which also serves to keep away the 
flics. The tray is now set aside in a proper 
place till the cheese is sufficiently fermented 
for the next stage of working tobeunder- 
In one or two days it generaliy gets 
assumes a yellow color, and becomes 
firmer in consistence, 
taken. 
warm. 
As soon as it is noticed 
to be warm, it must be well stirred about 
and again spread out, covered over, and put 
aside to ferment as before. This must bo 
done two or three times a day for two or 
three days, until it is found that the cheese 
is sufficiently firm and mellow, and thorough¬ 
ly fermented throughout its whole substance, 
so as to have its characteristic smell and 
taste. At first, it has a temperature about 
86° Fahr., and this rises later in the process 
to 117’ and US Fahr, The more gradual the 
drying of tho cheese the more complete is 
its fermentation and tho richer its color. Of 
course, in this period the cheese loses a great 
ileal of its moisture. What weighed 
pounds at first working up before fermenta¬ 
tion commenced, will now be no more than 
14 Wf pounds. 
The cheese being now well fermented, it is 
spread evenly on a tray and sprinkled over 
with caraway seeds and fine salt, according 
to taste. The longer it is to be kept the more 
salt must be added. Now the whole mass 
must again be well kneaded, so as to insure 
uniformity of consistence, and an equal dis¬ 
tribution of the salt and caraway seeds. If 
it be too dry to work up well, a little water, 
or what is better, a small quantity of good, 
thick cream may be used. The cheese is now 
put into well-cleaned, air-tight wooden ves- 
suls of convenient shape. It should be put 
in bit by bit and well pressed down, so that 
no holes are left, and the whole forms one 
solid lump. It is now ready for use, but im¬ 
proves much in flavor after being kept for 
one or two months. From 15 to 16 pounds of 
milk suffice to make one pound of this cheese. 
THE QAMMEIOST. 
This is a sort of cheese peculiar to Norway 
and but little known in other countries. As 
the name indicates, (Goimnel-old), it must 
have attained a certain age before it is ripe 
and fit for use. It is made in certain fixed 
shapes, generally about twelve inches in 
diameter, and from eight to ten in hight. It 
has a sharp), not altogether pleasant smell; 
its exterior presents a dark brown, dirty 
color; inside it varies from golden brown to 
greenish. The taste is sharp, sweetish, but 
pleasant; it is much esteemed, and when 
well made commands a higher price than 
any other Norwegian cheese, selling as high 
as 24 schilling (about 22 cents) per pound. 
This variety of cheese is made exclusively 
from sour milk, and is generally prepared in 
the mountain stations, ou account of the great 
annoyance caused by Hies iu the lowland dis¬ 
tricts. 
and more upon a home market. Perhaps, 
“by-and-by,” the home markets will be able 
to take all our make of cheese and at better 
prices than we are how getting by sending it 
abroad. 
We have given in these columns from time 
to time, some accounts of the way iu which 
several different kinds of cheese are made, 
and we shall add that of others. Consider¬ 
ing the large immigration which we have 
and are likely to have from Northern Europe, 
perhaps a description of a kind of cheese al¬ 
most wholly unknown to Americans, will be 
opportune and of interest. The substance of 
our description is from a paper by Director 
Dahl, which appeared in the columns of the 
Milch Zcit.ung, an able journal on the dairy, 
somewhat recently established in Prussia. 
PUITKASE. 
This land of cheese is generally made from 
sour, thick milk. Tho skimmed sour milk is 
treated by preference in large quantities, as 
the labor is just tho same, whether this 
cheese is made on a large or a small scale. 
The milk is poured into a well scoured cheese 
kettle, which should be so arranged that it 
can bo easily put on to or removed from the 
fire. Untinned copper vessels must not be 
OLD CREAMER, 
I see in the Rural New-Yorker of July 
19, a record of the milking exploits of S. D, 
Uungerford’s “ Old Creamer.” There are 
some tilings every owner of a cow who reads 
that record would like to know concerning 
this feat. How was tliat Cow fed i It is not 
so difficult to get up a big record of tin’s sort 
provided one knows how to do it. But we 
are not told how it was done ! Was “ Old 
Creamer” compelled, regularly, to drink the 
milk she produced l Such practices are not 
unusual among those who seek to make such 
a record for a cow. Why ure we not told 
how many pounds of butter that milk made l 
Let Mr. Hukuerford tell us how tho cow 
was fed, what was done with the milk pro¬ 
duced, how much butter or cheese was ob¬ 
tained from it, und whether “Old Creamer” 
was compelled to drink her own milk regu¬ 
larly, in order that this record might be ob¬ 
tained. So shall we be better informed, all 
of us !—F. u. c. 
oughly conversant. By this many agents, 
perfectly harmless to the sheep, bat deadly 
poisonous to the porasiteB, may be used, con¬ 
veying comfort to tho animals, effecting a 
more speedy cure, and preventing not only 
the loss of flesh, which i never regained, but 
also the loss of animals themselves. Among 
the few relies of agricultural barbarir iu 
which still remain dangerous remedies as 
sheop-dips, are those which ero long must 
disappear, and safety will be as certain in this 
as any other operation which is resorted to 
for the production uud conversion ol' stock, 
that forms the staple food of a largo und 
growing countiy like our.:. —Scottish i W mcr. 
Sheep in Kansas.—-W hile the past winter 
is accounted one of the most severe ever 
known in Kansas, Mr. Guam. Stone, Pea¬ 
body. Kan., writes to the Western Planter : 
“ Vou wanted to know in your lust, letter 
how my sheep got along. They are doing as 
well as one could ask for, or as good as they 
ever did in York State. 1 have got tliem 
sheared. My ewes averaged sixteen pounds 
per head this spring.” 
LT 
