82 
THE CULTIVATOR. 
allowed for fourteen pounds ot butter; the butter is then hard pack¬ 
ed by thin layers into casks, which casks are previously carefully 
seasoned and cleaned. They are always of oak, well smoothed in¬ 
side. Before being used, they are allowed to stand three or four 
days, filled with sour whey, and thereafter carefully washed out and 
dried. Each cow, after being sometime at grass, yields about one 
Dutch pound (17| oz.) butter per day. 
We beg our dairy women to mark two points in the preceding 
process. 1 . No salt is used but what is incorporated with and dissolved 
in the butler, and which is necessary to give it flavor; and 2, the 
butter intended for keeping is worked from six to Un times, to incor¬ 
porate the salt, and to separate from it every particle of liquid, which, 
if left in it, would induce rancidity. 
Hay butter undergoes a like process. 
Whey butler. —The whey is allowed to stand three days or a week, 
after being separated from the curd, when the cream is skimmed off, 
or the whey itself put into the churn, and the butter is formed in 
about an hour. By this process, in winter one pound of butter is 
obtained from each cow in a week, and in summer l£ pounds. The 
relative prices are generally, grass butter 8£ stivers, hay butter 7, 
and whey butter 6. 
Cheese. —There are four kinds of staple chese made in Holland, 
—the Edam and Gouda, both made from unskimmed milk; and 
two kinds, called Ranter Cheese, made from milk once and twice 
skimmed. 
Edam Cheese. —-The process of manufacture of the Edam Cheese 
is as follows: 
The milk being yearned as soon as taken from the cow, when co¬ 
agulated, the hand, or a wooden bowl, is passed gently two or three 
times through the curds, which are then allowed to stand a few mi¬ 
nutes ; the bowl or finger is again passed through them, and they 
stand a few minutes. The whey is then taken off with the wooden 
bowl, and the curd is then put into a wooden form, (of the proper 
size and shape of the cheese to be made.) This form is cut out of 
the solid wood by a turner, and has one hole in the bottom. If the 
cheese is of the small size, (about 4 lbs.) it remains in this form 
about ten or twelve days; if the large sized, it remains about four¬ 
teen days. It is turned daily, the upper part during this time being 
kept sprinkled with about two ounces of purified salt of the large 
crystals. It is then removed into a second box or form of the same 
size, with four holes in the bottom, and put under a press of about 
50 lbs. weight, where it remains from two to three hours, if of the 
small size, and from four to six if of the large size. It is then ta¬ 
ken out, and put on a dry airy shelf in the cheese apartment, and 
daily turned over for about four weeks, when they are generally fit 
to be taken to market. 
Alkmaar, in North Holland, is the great market for Edam cheese. 
It is not uncommon to see 800 farmers at the market, and 470,000 
cheeses for sale on one day. The price there averages about 30s. 
per cwt. ($6.66).— Cultivator. 
Gouda Cheese. —This kind of ciieese is also made from the milk 
immediately on its being taken from the cow. After gradually ta¬ 
king off the principal part of the whey, a little warm water is put 
upon the curd, which is left standing for a quarter of an hour. By 
increasing the heat and quantity of water, the cheese is made hard¬ 
er and more durable. All the whey and water is then taken off, and 
the curd is gradually packed hard into a form cut out by the turner, 
flatter and broader than the form for the Edam cheese. A wooden 
cover is placed over it, and the press, with a weight of about 8 lbs. 
put upon it. It is here frequently turned, and altogether remains un¬ 
der the press about 24 hours. The cheese is then carried to a cool 
cellar, put into a tub containing pickle, the liquid covering the low¬ 
er half of it. The water for the pickle is boiled, and about three or 
four handfuls of salt melted in about thirty imperial pints of water. 
The cheese is not put in until the water is quite cold. After re¬ 
maining twenty-four hours, or at most two days, in the pickle tub, 
where it is turned every six hours, the cheese, after being rubbed 
over with salt, is placed upon a board slightly hollowed, having a 
small channel in the centre, to conduct the whey which runs off into 
a tub placed at the one end. This board is called the Zouttank, up¬ 
on which several cheeses arc placed at a time. About two or three 
ounces of the large crystallized salt is placed upon the upper side of 
the cheese, which is frequently turned, the side uppermost being al¬ 
ways sprinkled with salt. It remains on the zouttank about eight or 
ten days, according to the warmness of the weather; the cheese is 
then washed with hot water, rubbed dry and laid upon planks, and 
turned daily, until perfectly dry and hard. 
The cheese house is generally shut during the day, but must be 
open in the evening and early in the morning. 
Gouda is the principal market for this kind of cheese, where it 
sells at about 35s. per cwt. 
Each cow at grass in Holland is calculated to give about three or 
four pounds sweet milk cheese per day. 
We omit the method of making the Ranter Cheese, which is simi¬ 
lar to our skim-milk cheese—and of the cheese utensils. 
The milk houses are generally between the dwelling and cow¬ 
house, in a square aparlment, in a corner of which is the cooler; it 
is airy, roomy, and paved with square bricks—the upper part serv¬ 
ing tor churning, making cheese, &c. and descending a few steps, 
into a sort of cellar, is the milk-room, having two to four windows, 
which are opened or shut according to circumstances. 
The cheese houses are also generally cellars, kept clean and well 
ventilated. 
The Dutch are remarkably particular as to the quantity and qua¬ 
lity of their salt, of which there are three kinds manufactured; and 
it is this, our reporter thinks, which is the principal cause of the 
sweet and delicious flavor of their butter, which, although well fla¬ 
vored, hardly tastes of salt, or rather of that acrid quality which is 
perceptible in the butter of Great Britain. 
Cleanliness governs in all the Dutch dairies. Every dwelling- 
house is a model and a pattern. They seem to vie with each other 
on this point. The cow house is pure and clean, not a particle of 
filth being to be seen in it; the cows, says Mr. M. are as clean as 
if they were in a dining room ; the milk and cheese houses, and in 
short every part of the house, are free from dust and dirt of any 
kind. The whole apartments, even the byre (stalls) and hay house 
are generally under one roof; and the cleanly system, and the admi¬ 
rable arrangement, give that comfort and pleasure which are too of¬ 
ten wanted in other countries. 
_ IIomsciioM A ffai rs. _ 
To have good yeast in summer, is a desirable object with every 
housewife. She may have such by the following simple process : 
Boil a single handful of hops (which every farmer can and ought 
to raise, to the extent of household wants) in two or three quarts of 
water—strain and thicken the liquor, when hot, with rye flour ; then 
add two or three small yeast or turnpike cakes, to set the mass. If 
this is done at evening, it will be fit for use early next morning. 
Reserve a pint of this yeast, which thicken with Indian meal, make 
into small cakes, the size of crackers, and dry them in the shade for 
future use. In this way the yeast is always fresh and active.— 
Yeast cakes kept a long time are apt to become rancid, and lose 
their virtues. The fresher the cakes the better the yeast. 
Junket, is a term applied to a dish which every farmer’s wife can 
readily make, and which constitutes an excellent light food for all 
classes during the heat of summer. It is merely milk curdled by 
the addition of a little rennet half an hour before dinner, and season¬ 
ed to the taste. First prepare your rennet for use, by cleaning, 
salting, stretching and drying the skin. When dry, cut into pieces 
as big as a dollar, and put them into brown sugar. When wanted 
for use, put one or two of the pieces into half a gill of cold water 
half an hour before wanted. Season the milk with sugar, nutmeg, 
and wine, if desired, then add the water in which the rennet has 
been soaked, stir the whole well, and in fifteen minutes it will be fit 
for use. Milk from two to four quarts. 
To boil green corn .—Take it fresh from the stock, husk and put it 
into a kettle or pot of boiling water, and cover it well with the inner 
husks. Green corn soon grows vapid after it is picked and husked ; 
the husks in the kettle preserve its fine fresh flavor. 
To make a Minute Pudding. —Stir flour into boiling milk, to the 
consistence of a thin hasty pudding, and in fifteen or twenty mi¬ 
nutes it will be fit for the table. Serve with sauce to suit the 
tasie. 
To make Currant Jelly .—Take the juice of red currants and white 
sugar, equal quantities in weight. Stir it gently and smoothly for 
three hours, put it into glasses, and in three days it will concrete 
into a firm jelly. 
