1853 . 
THE CULTIVATOR. 
/ 
213 
Manufacture of Cheese. 
Che fail!. 
Management of Cream. 
6. II. T. inquires how to manage cream, so that the 
greatest quantity of butter can be obtained. 
From my short experience, I draw my conclusions. 
The cream should be taken from the milk immediately 
after the milk changes or sours, and before the milk 
thickens or curdles. If it is taken off while the milk 
is sweet, the cream should stand until it sours a little, 
before it is churned; and while standing it should be 
brought to the required temperature. 
The process of churning should be very steady, and 
should require about one hour of time, to produce the 
greatest quantity of butter. 
I do not think there could be much gain in cooling the 
milk before taking it to the milk room. Our custom is 
in warm weather, to open the door early in the morning 
and late in the evening, so that the warm air may pass 
out, and the cool air in. The room should be kept clos¬ 
ed during the day. I think a damp room or cellar is 
actually detrimental to the raising of cream; because 
the quantity of cream is less, and lighter colored, sof¬ 
ter and thinner, so much so that it easily runs through 
the skimmer while skimming. 
The cause of cream becoming hard and scaly, is in 
consequence of the wind blowing upon it, or a current 
of air passing through the room. H. T. Richmond. 
Butternutts , Otsego Co., N. Y. 
Turneps and Milk. 
Having seen in the April Ho. of the Cultivator, a 
recipe headed “ Turneps and Milk,” for removing from 
milk the unpleasant flavor produced by feeding turneps 
to milch cows, I thought I would give through the co- 
lums of your paper to those interested in this matter, 
my experience on this subject. Our dairy consists of 15 
cows, mostly native, varying in the quantity of milk 
each one yields, from 32 quarts to 12 quarts per diem. 
During the past winter they have been kept mostly in 
the stables, turned out but once during the warmest part 
of the day, for fresh air and water. Their diet has con¬ 
sisted of good sweet meadow and clover hay, and tur¬ 
neps, nearly one bushel per diem to each cow. Now I 
am coming to the point. To prevent the turneps from 
imparting their unpleasant flavor to the milk, the cows 
were fed with them morning and evening, immediately 
after each milking, for this reason—that between the 
hour of feeding, and the following milking, sufficient 
time elapsed for the turneps to be digested, and to have 
passed by means of the blood through the system, and 
carried off from the body by perspiration and their drop¬ 
pings. In this manner our dairy has been kept, and 
notwithstanding the milk has passed a number of as de¬ 
licate palates as you can And in the country, I never 
heard of a trace of turneps being discovered. 
Another simple method of removing the flavor of tur¬ 
neps, where farmers have the necessary means and con¬ 
veniences, is to put the turneps into a large box, with 
chopped hay, straw, or corn fodder, together with the 
meal or bran, and steam the whole together until they 
are soft, and until the mixture is perfectly saturated 
with water. By this process, all the strong unpleasant 
flavor is removed, and a palatable one imparted. 
Besides this, I have found by experimenting in feed¬ 
ing milch cows warm and cold food through the winter, 
at least 40 per cent difference in favor of the warm 
steamed food. W. F. Sands. Romulus , Seneca Co., 
N. Y., May 6, 1853. -- 
We find in the Journal of the Royal Ag. Society of 
England, “ a detailed account of the making of Che¬ 
shire Cheese, by Henry White,” for which a prize of 
$250 was awarded by the society, which we propose to 
transfer to our pages, believing that we cannot do our 
cheese-makers a better service, long as it is, than to 
copy it entire. 
It has sometimes been a matter of dispute among 
Englishmen, which particular county or district is the 
most famous for the making of cheese. I think, if 
quantity is to be taken into account as well as quality, 
the decision must be in favor of Cheshire, as there can¬ 
not be less, upon a moderate calculation, than 12,000 
tons made in that county annually; a considerable por¬ 
tion of which is of excellent quality. 
It is scarcely necessary to premise that milk, from 
which cheese is made, consists of three distinct parts— 
cream, curd, and whey —into which, by repose, it spon¬ 
taneously separates; but the process of separating the 
whey from the other bodies, may, as in cheese-making, 
be accelerated by infusing a small quantity of a simple 
acid extracted from cured and dried maw-skins, which 
have been previously dissolved in warm water. This 
infusion is commonly called “steep,” but more properly 
rennet. 
The art of cheese-making consists in the complete ex¬ 
traction of the whey and in the proper compacting and 
curing of the curd. The richness of the cheese de¬ 
pends upon the quality of the milk, or, in other words, 
on the proportion of cream which the milk contains. 
The cheese of Cheshire is professedly made from new 
milk, or milk from which no cream has been taken. It 
is, however, well known, that in many dairies, in the 
morning before cheese-making, a small quantity of 
cream is skimmed off the previous evening's milk ; this 
cream is either churned by itself, or mixed with whey- 
cream, by which there is obtained a better quality and 
greater quantity of (so called) whey-butter. It may 
appear singular to some, that any portion of cream 
should be found in whey, but such is the fact, and the 
means used in Cheshire for extracting it are very simple. 
Before entering into a detailed description of the 
mode employed in Cheshire in the making of cheese, I 
would remark that this Essay is founded upon my own 
observations, made during a fifteen years’ residence in, 
and intimate connection with, that county; which latter 
is still existing. I have long felt an interest in the 
subject of cheese-making, with a desire to see it con¬ 
ducted upon more scientific principles, from a convic¬ 
tion that, were such the case, both the pocket of the 
producer and the stomach of the consumer would often 
be more agreeably filled; but I do not wish it to be 
supposed from this remark, that I profess myself con¬ 
versant with these principles; my information being 
more of a practical nature, and as such. I offer it to the 
Society. * 
Number of Cows kept, and Produce. —The number 
of cows kept for the purpose of a cheese dairy is sel¬ 
dom less than 8 or 10, or more than 70 or 80; and is 
of course regulated by the size of the farms—these 
average about 90 or 100 statute acres, upon each of 
which about 15 or 18 cows are kept. From 18 cows, a 
cheese of from 36 lbs. to 54 lbs. weight is made daily 
during four or five months of the summer. The annual 
produce of cheese per cow depends both upou the quality 
of the animal (with the mode of keeping her) and of 
the land, or rather the herbage. I have known many 
farmers sustain great loss by not feeding their cattle 
sufficiently well in winter. With judicious manage¬ 
ment, about 3 cwt. of cheese (or 336 lbs.) may be con¬ 
sidered as the average amount made per annum upon 
land let for 30s. a statute acre; but in a few instances 
5 cwt. (560 lbs.) per cow, and even more, is sometimes 
made. This can only be from a small and choice stock. 
The Season. —It is the practice amongst farmers in 
this county, to arrange so as to have most of their cows 
