M^ay 13 
366 
HOW TO MAKE CHEESE. 
HOW MUCH BUTTEB FROM MILK ? 
Plain and Simple Directions. 
Will you give directions sufficiently explicit so 
that a person with little experience could 
make good cheese? I have the appliances for 
making in the old way, that others have used. 
While I have made butter for a long time, and 
keep from 12 to 20 cows, I do not know how much 
butter should be made from 100 quarts of milk, 
neither do I know how many pounds of cheese 
should be made from that amount. I wish to 
know which would be most profitable, to make 
my milk into butter or cheese. Either way, it 
must be made up at home, as there is neither 
creamery nor cheese factory in this section. 
There is a good market for cheese, as everybody 
makes butter, and there are creameries all 
around us, but too far for us to reach. We can 
make butter that brings top prices, and have all 
of the appliances for making both. There is a 
good cheesemaker that I can get to make the 
cheese for me, if I cannot be told how to do it 
myself. G. I. 
ANSWERED BY L. ANDERSON. 
Depends on the Butter Fat. —The 
aiLOunt of butter that should be made 
from a given quantity of milk depends 
entirely on the per cent of butter fat 
which the milk contains. One hundred 
quarts of milk weigh from 206 to 210 
pounds, and as it is much easier to cal¬ 
culate by weight than by measure, let 
us adopt the weight system. One hun¬ 
dred pounds of milk averaging three per 
cent fat contain three pounds of pure 
butter fat. To find the amount of com¬ 
mercial butter which this fat will make, 
add one-sixth the weight of the fat to 
itself, and we have 3% pounds of butter, 
which should be made from the 100 
pounds of three-per-cent milk, provided 
no fat is lost in skimming and churning. 
Following the same principle, 100 
pounds of milk containing four per cent 
of butter fat will make 4% pounds of 
butter. It is generally considered that 
well-worked and salted butter contains 
85 per cent of pure butter fat, i. e., 100 
pounds of such butter contain 85 pounds 
of pure fat, the remaining 15 pounds con¬ 
sisting of about 11 pounds of water, 
three pounds of salt and one pound of 
casein. 
Having obtained the amount of pure 
fat in a certain quantity of milk, we can 
then calculate the equivalent amount of 
butter in two ways, viz., by dividing the 
amount of fat by 85-100, or by adding 
one-sixth of the fat to itself. The latter 
method is quicker, and reaches practi¬ 
cally the same result. 
How Much Cheese ?—To calculate the 
amount of cheese that should be made 
from a given quantity of milk, the butter 
fat affords almost, if not quite, as fair a 
basis as it does in buttermaking. By re¬ 
peated experiments, it has been found 
that about 2.75 pounds of cheese are 
made for every pound of pure butter fat 
which the milk contains. Figuring on 
this basis, 100 pounds of three-per-cent 
milk should make 2.75 x 3, or 8 25 pounds 
of cheese, and 100 pounds of four-per¬ 
cent milk should make 2.75 x 4, or 11 
pounds of cheese. See The R N.-Y. for 
January 7, 1899. 
The easiest and surest way, then, for 
G. I. to know how much butter and 
cheese his milk should make, is to pur¬ 
chase a Babcock milk tester, and find 
how much butter fat the milk contains, 
for no one can tell him otherwise, except 
by actually making the butter and 
cheese. He ought to have a Babcock 
machine, anyway, to test those cows, and 
see whether they are all paying for the 
food they consume. 
Practice Important. —There are so 
many scientific points about cheesemak¬ 
ing that can be learned only by close 
study, and so many details in the process 
that can be mastered only by practice, 
that it is quite impossible to give such 
directions in a brief article as will 
enable an inexperienced person to make 
a good cheese. However, some of the 
general movements in the process may 
be so outlined as to be of interest and 
value until more detailed information is 
obtainable. 
The first step in eheesemaking (we 
will consider the manufacture of Cheddar 
THE RURAL NEW-YORKER. 
cheese, the common American variety, 
only), is the “setting.” After the milk 
is placed in the vat, it is gradually 
warmed to 82 degrees, and during the 
warming, it is stirred frequently to pre¬ 
vent the cream gathering. It is then 
tested for ripeness, either by means of a 
Marschall rennet test, which is the best, 
or by adding a teaspoonful of rennet of 
known strength to a teacupful of the 
milk, stirring it in quickly, and noting 
the time required for coagulation. If 
the coagulation takes place in about one 
minute, the milk is sufficiently ripe, i. e., 
has enough lactic acid developed, for the 
addition of the rennet. If coagulation 
comes too slowly, then one must wait 
before adding the rennet. The ripening 
of the milk may be hastened by mixing 
with it a starter, consisting of clean sour 
milk, either at the time the milk is put 
in the vat, if it seems very sweet, or 
after it has been warmed and then 
found not ripe enough. 
For small amounts of milk, rennet tab¬ 
lets have been manufactured, which are 
very handy and satisfactory in a home 
dairy. 
If the rennet extract is used, it should 
be added to the milk at the rate of two 
to three fluid ounces to 1,000 pounds of 
milk. The rennet should be diluted with 
30 or 40 times its own bulk of cold 
water before it is put in the milk, and 
then stirred quickly and thoroughly 
through the vat. Then allow the milk to 
stand quiet, except for a gentle stirring 
of the top to prevent cream forming, until 
it is thoroughly coagulated, when it is 
ready for the second step, cutting. 
Handling the Curd. —The curd is 
ready for the knife when it will break 
with a clean fracture under pressure, or 
when it will cleave entirely away from 
the side of the vat when pressed with 
the fingers. The curd is usually cut 
twice with the perpendicular knife, once 
each way of the vat, and once with the 
horizontal knife, lengthwise of the vat. 
As soon as the cutting is done, the curd 
should be gently agitated with the hand 
to prevent the kernels pressing together, 
and to be sure that no uncut curd re¬ 
mains in the corners. Then the heat 
may be turned on gently, and the third 
step begins. 
This step is the heating or cooking 
stage, and during this, the whole mass 
is kept continually stirred with the curd 
rake, while the temperature is gradually 
raised to about 98 degrees. Then the 
heat is turned off, and the curd is al¬ 
lowed to settle. A bit of the curd is 
pressed together in the hand and ap¬ 
plied to a hot iron. If, on pulling it 
slowly away from the iron, it draws out 
in fine threads one-eighth to one-quarter 
inch long, the whey may be drawn from 
the vat. When the curd is ready, the 
whey should be drawn off as quickly t s 
possible to prevent a too rapid develop¬ 
ment of lactic acid in the curd. To 
hasten the removal of the whey, gather 
the curd evenly toward the upper end of 
the vat, making it not more than six 
inches thick, and make a little canal 
directly through the center by cutting 
the curd with a knife, and then pressing 
it away from the center. 
The fourth step in the process is the 
cheddaring, or matting. As soon as the 
curd has matted sufficiently to keep the 
particles together, each mass of curd is 
cut into blocks six to eight inches wide, 
and these are turned over so that the 
upper sides come in contact with the 
bottom of the vat. After a short time, 
the blocks are turned over again, and a 
third time, after an interval of about 
10 minutes. On the fourth turning, the 
blocks may be piled two or three deep, 
and still deeper on subsequent turnings, 
until the curd is ready to be ground. 
No time limit can be placed on this 
cheddaring process, for the changes tak¬ 
ing place in the curd depend altogether 
upon development of lactic acid in the 
curd. To produce the proper changes, 
the curd is kept warm, and the turning 
and piling assist by preventing one part 
of the curd from being exposed all the 
time to the atmosphere. Cloth covers 
are kept over the vats during this pro¬ 
cess, to keep the curd warm. A great 
change will be noticed in the curd. 
When the turning first began, it was 
tough and spongy, but at the end, it will 
have a smooth, glossy and elastic ap¬ 
pearance, which is the result of the de¬ 
velopment of lactic acid. At this stage, 
the curd should draw out fine threads 
an inch or two in length, when applied 
to the hot iron. 
Grinding and Pressing. —The grind¬ 
ing of the curd then takes place, and 
this is done by running it through what 
is known as a curd mill. Mills of the 
better class are constructed of a series 
of knives placed at right angles to each 
other, so as to cut the curd into little 
strips about one-half inch square. After 
cutting, the curd is stirred for a while 
with a curd fork to keep the pieces from 
matting together, and salt is added at 
the rate of two pounds to 1.000 pounds of 
milk. The curd is stirred thoroughly to 
mix the salt evenly through the mass, 
and when it is all dissolved, the curd is 
ready to put in the press. Here it is 
kept under uniform and continuous pres¬ 
sure for about 20 hours, and then goes 
to the curing room. 
For the first 10 days, the cheese should 
be kept in a temperature of 65 to 70 de¬ 
grees, and after this time in a tempera- 
ure of 60 to 65 degrees. It should, also, 
be turned daily to prevent molding, and 
to preserve a good shape. When from 
four to six weeks old, the cheese may be 
eaten, though the degree of curing de¬ 
pends on the temperature, the process 
going on faster the warmer the room. 
For more detailed information G. I. 
would do well to send 81 to The R. N.-Y. 
for Milk and Its Products, by Prof. H. H. 
Wing. This not only describes cheese¬ 
making, but also gives valuable infor¬ 
mation about the care of milk, and but¬ 
termaking. _ 
GUERNSEYS. 
225 purebred Guernseys of the best American 
and Island breeding. Butter average, whol* 
herd, 318 pounds per head. No catalogue. Coma 
and make your own selection. 
ELLERSLIE STOCK FARM, 
RHINECLIFF, N. Y. 
Registered Guernseys. 
Seven cows ; four heifers springing ; three 13 
mos,, five 4 to 8 mos. Two bulls: One 1 mo , one 
6 mos. A. J. SNYDER, Plumsteadville, Pa. 
Registered Jersey Cattle 
For Milk and Butter. 
R. F. SHANNON, 907 Liberty St., Pittsburgh, Pa. 
ST. LAMBERT and Combination. For sale 5 Cows, 
7 Heifers, 16 Bulls. S. E. NIVIN, Landenburg. Pa. 
WILLSWOOD FARM. 
BERKSHIRE SWINE. 
CUERNSEY CATTLE. 
Order all ages and both sexes swine. Bull Calves. 
Choicest selections to EXPAND your herds. Reason¬ 
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BLOODED LIVE STOCK 
Sheep —Oxfords, Shropshires,South- 
downs. Fancy Poultry. Plfla— 
Berkshires, Poland-Cliinas, Chester 
Whites, Y orkshires. Catalogue free. 
H. L. HOLMES, Harrisburg, Pa. 
.Reg. P. Chinas, Berkshires 
'and Chester Whites. Choice 
Spring Pigs, 8 week old, mated 
not akin. Bred sows & service 
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Hamilton & Co., Cochranville, Chester County, Pa. 
TAUWODTUC popular bacon breed 
I Ain If Un I nO We are delivering choice 
eight-weeks’ old registered pigs of the fashionable 
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OAKWOOD FARM. State College, Pa. 
LargeYorkshire Pigs 
THE ENGLISH BACON BREED. 
Healthy, hardy and most prolific of all breeds. 
Have raised 147 pigs from four sows the past year 
Choice Boars. Gilts and bred sows for sale by 
HILLS & PRICE, Crystal Spring Farm, Delaware, O. 
DCC0I DET0I DCCOI and how to MAKE MONEY 
DLLo! DLlOI DLLuI with them as taught by 
GLEANINGS IN BEE CULTURE. It is a handsome illustrated mag- 
aiine and we send free sample capy with Book on Bee Culture and 
Book on Bee Supplies to all who name this paper in writing. 
the a. i. root co. - Medina ohio. 
Infectious Swine Diseases.— The Department 
of Agriculture of New York State has issued a 
report concerning the nature of these in the 
State, together with practical suggestions for 
their prevention and treatment. The swine dis¬ 
eases of the greatest economic importance are 
hog cholera and swine plague. Besides these 
swine are subject to several other diseases, com¬ 
mon to other animals and to man. They arc, 
also, infested by several animal parasites, some 
of which produce serious losses and some render 
the swine dangerous for human consumption. 
The report gives the history, symptoms, causes, 
prevention and treatment of cholera, swine 
plague, etc., also the results of experiments in 
the treatment of different diseases. It is writ¬ 
ten by Dr. Veranus A. Moore, of the Veterinary 
College at Cornell University, and is illustrated 
by a number of plates. It should be valuable to 
all hog raisers. 
Recently my little daughter w as attacked with a 
severe and DEEP-SEATED COUGH, which my wife 
thought she could cure with other remedies, but they 
all failed, and she had to resort to our old stand-by, 
Jayne’s Expectorant. This medicine cured tne 
child.—F. E. HOLDEN, Greenleaf, Minn., October 
15, 1895. 
The Family Pill—Jayne’s Sanative.— Adv. 
Horse Owners! Use 
GOMBATJLT’S 
Caustic 
Balsam 
A Safe Speedy and Fositive Cure 
The Safeet, Beat BLISTER ever used. Takes 
the place of all liniments for mild or severe action. 
Removes Bunches or Blemishes from Uoriei 
and Cattle. SUPERSEDES ALL CAUTERY 
OR FIRING- Impossible to produce scar or blemish. 
Every bottle sold is warranted to give satisfaction 
Price $1.50 per bottle. Sold by druggists, or 
sent by express, charges paid, with full directions 
for its use. Send for descriptive circulars. 
CHE LAWRENCE-WILLIAMS CO.. Cleveland O. 
Cows barren 3 years 
MADE TO BREED. 
Moore Brothers, Albany, n, t. 
HERE’S A MONEY MAKER 
i /’Yinhw' r>r\ 
good reli- 
ugents. 
who have 
tried it are making 
money rapidly gelling the HUNTEIi 
TOOTHLESS CUKRY COMB. Having 
no sharp teeth it does not scratch, ir¬ 
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all dirt, dust and dandruff. It’s a per¬ 
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Catalog of Fnrm Specialties FREE. 
Sheep Shearing 
Revolutionized. 
New Chicago 
SHEEP SHEARING 
MACHINE. 
Greatest Machine ever In - 
vented. Price, $15. 
(Used and indorsed by 
the Editor of the Ameri¬ 
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Don’t butcher your 
sheep. Saves ^ to 1 lo 
more wool per bead. 
Drop us a postal and we will tell you all about It. 
We also make Horse Clipping Machines. Chicago 
Flexible Shaft Co., 158-16U Huron Street, Chicago 
$ 
\ 
DIP 
YOUR 
SHEEF^ 
COOPER 
DIP 
\ 
y 
m 
\ *y / >V 
m 
We? 
O’,<b T 
25 gallon packet, 50 cents; 100 gallon, $2. If drug¬ 
gist cannot supply, send $1.75 for 100 gallon packet to 
CYRIL FRANCKLYN, 
Cotton Exchange, Hanover Square, New York City. 
SUCCESSFUL DAIRYMEN use 1 cents worth 
SHOO-FLY 
Saves 3 quarts milk daily if used in time. 
0 FLIES, TICKS, VERMIN OR SORES ON COWS. 
housands duplicate 10 gallons. Beware of imitations. 
“ I have used several so-called • Cattle Comforts. 
none equal to ‘SHOO-FLY. It Is effective and 
cheap. Used 100 gallons.” H.W.Comfobt, Falls- 
i ngton. Pa., President Pennsylvania Dairy Union, 
end ‘25c. Money refunded if cow is not protected. 
KILFLY. 
A harmless liquid applied to cows with a CHILDS 
ELECTRIC SPRAYER, that protects them from flies, 
increasing the amount of milk, making comfort for 
cows and milkers. Sample lot—One gallon can Kiltly 
and one Sprayer, securely packed, expressed to any 
address (except in State of Maine), charges prepaid, 
upon receipt of * 2 - 00 . Sprdal prices Tor quantity. .IGfc.Mo 
WANTKD KVRRYWKRK. 
CHARLES 11. CHILDS A CO., Ltleo, N. Y. 
