392 
Tshe RURAL NEW-YORKER 
March Oj 1918 
lOO LbS 
[UNICORNI 
i fiAimrilATIOK? 
nAOe'V 
f **CU. Ul PAT. 0" (| 
|2 {*RANTEED analysis 
v'^OTEIN 26X TAT 55 \ 
5*RBOHYDRATES50ZnBR£llf 
'CHapin&CO.| 
k *<AMMOND.INa ^ J 
What cows can do 
c>411 a good cow needs is good 
feed and good care to show what 
she can do. Here are just a 
few Unicorn fed cows: 
Ohio 
Ten 250001b. (A. R. O.) cows average in one 
herd fed on Unicorn. Three 1000 pound fat 
records. Ten year old makes 1000 lbs. fat. 
Illinois 
One herd has 15000 pounds average. Fed on 
Unicorn for four generations. 
Michigan 
The best Guernsey record in the state. The 
highest producing large Holstein herd. The 
best Jersey herd 
New Hampshire 
The highest Holstein herd. 
Indiana 
The three highest Holstein year records. 
Iowa 
Highest average Holstein herd. 
New York 
Best 2 year old Guernsey record. 
Unicorn is the feed you need 
for economy and production. 
Chapin & Co., Chicago 
DEPT. 
375 lbs. 
Capacity i 
money AND 
*BUTTERFAT 
AS AWSKTIHE 
ECONOMY^ 
apJBjjR Never was there a time when it 
^wasso important that you get every ounce 
^ ^ of butter-fat. With cream and butter commanding top 
Drices you actually throw good money away when you 
^he Bmallest particle of butter-fat by oM-faflhi^ed metl^s 
of Beparating or by using an out-of-date model separator. 
Gel a Galloway Sanilaiv Seoaralor 
__' t_AA nnrfiGular if your separate 
All 
Sizes 
up to 
950 
lbs. 
Then you know Tpoeitively 
you are skimming cleam rigiit 
down to the last drop. My new 
, 1918 separator is not just a warm 
•Weather skimmer.When your cows 
are on dry feed it will skim just 
as close as when the cows are pas¬ 
turing. Xn cold weather you are 
not so particular if your separator 
doesn’t skim up to rated capamty. 
But in the spring and summer when 
the grass is green and the niilk n<^ 
is heavy you want a separator like tne 
Galloway. A few minutes saved In the 
morning end evening mean just 
that much more time in the fields. 
curing. Auvuiu —- —-— - 
Sold Direct to you from My Factory i 
^tOTls not economy. It’s just m bad to pay too fitUe 
, nous'! on 
oi motor s 
tractor 
a© 
„ 9 in. deep. 
ItoBlsh oSbeSi iteil worm wheil shift; oU bath mo aamtaryonp par 
^Writo for Froo Book you can mv« when 
M buy dir©ct-not only on Sowator#, but 
fine. ^ thinlcU^ as iro^ aa they canbe. rfl were to buy an- 
otboTs 1 would not want any but a Galloway* 
WM. QALLOWAY. P^dont 
Wm. Galloway Co. wm^ooTiSwA" 
90 
Day 
Trial 
'^Money- 
Back 
Guarantee 
engines 
OW St>©^d -- .. 
way°to *»■* 
SPREADERS 
The beat of Ha kind and lightest 
in dratt; patented roller iced; ateel 
beater; Y rake; automatic stop; 
uniiormclean-outpush board ;8trong 
tongue; double chain driTe;spreads 
from four to twenty-four loads per 
acre. 
Low Down 
Light Draft 
Home Cheese-making 
You have printed instructions for 
cheese-making several times, but all our 
papers have passed on, and now I am 
very anxious to know in detail how to 
make cheese, such as our grandmothers 
made. We have more milk, with two 
fresh cows, than we can use in the form 
of cottage cheese, and I am not in posi¬ 
tion to sell milk or cheese. Can the yel¬ 
low cream cheese, such as we buy at 80 
cents a pound, he made at home? If so, 
how? How long can I keep it and under 
what conditions? I know nothing of the 
process, but remember my mother telling 
of grandmother making it. Can I make 
the soft, I'ich cream cheese that is so ex¬ 
pensive to buy, and will my own canned 
pimentoes do to make the pimento cheese 
we are all so fond of? mrs. r. p. s. 
Pennsylvania. 
For making yellow or cheddar cheese 
the equipment and supplies needed arc; 
A vat or some receptacle in wdiich to set 
the milk (an ordinary wash boiler will 
serve the purpose), rennet tablets, cheese¬ 
cloth, a hoop or mold in which to press 
the cheese, some appliance with which to 
cut the curd, and thermometer. Complete 
outfits containing all of these articles may 
be obtained from various dairy supply 
houses at a very reasonable price. But 
where the amount of cheese to be made 
is very small aud iutended only for home 
consumption, the necessary apparatus 
may be imiirovised from articles found in 
any farmhouse. 
Having provided the necessary appai’a- 
tus, the next step is the selection of the 
milk to he used. Good cheese may be 
made from milk that has been kept from 
12 to 24 hours in a cool place, but for 
the farm clieese-maker it is more advisable 
to use fresh, sweet milk. The milk should 
be cooled to 86 degrees Fahrenheit and 
enough rennet solution added to curdle 
the milk in 18 or 20 minutes. The ren¬ 
net solution may be prepai-cd by dissolv¬ 
ing one small rennet tablet in one-fourth 
pint of cold water. This quantity of ren¬ 
net solution is sufiicient for about eight 
gallons of milk. After the rennet solu¬ 
tion has been added to the milk it should 
be stirred gently for two or three minutes 
until the rennet is thoroughly mixed with 
the milk, and then covered with a cloth 
to maintain the temperature of the milk 
in the vat. Tlie milk should not he 
stirred or disturbed again until the curd 
is ready to cut. The easiest and simplest 
method of determining when the curd is 
ready for cutting is by inserting the fore¬ 
finger into the curd at a slight angle un¬ 
til the thnmb nail touches the surface of 
the milk. A .slight split is made in the 
curd with the thumh, and the forefinger 
is slowly raised np through it. A curd 
that is firm enough for immediate cutting 
will part with a clean break, leaving no 
particles of curd adheinug to the finger or 
in the whey. 
Regular curd knives should he used for 
cutting the curd if such knives are ob¬ 
tainable, because better results will ho 
obtained. But any other device may he 
used which will cut the curd into pieces 
of uniform size without crushing the jiar- 
ticlos. This is a very important pai't of 
the cheese-making, and it should be re¬ 
membered that the curd must he cut and 
not broken, because a curd that has been 
crusheii loses a large amount of the fat 
content. In addition to this, a broken 
cni-d is so irregular that the particles will 
not knit uniformly when the curd is being 
firmed. If regular cheese knives are not 
at hand for this work a wire toaster with 
wires one-half inch apart may be used 
with fairly good results. Whatever the 
method of cutting, care should he taken 
not to jam the curd by carelessly forcing 
the knife into it. The proper method of 
inserting the knife is to lay it across the 
edge of the vat in a horizontal position. 
It is then lowered into the curd by dip¬ 
ping the outer end into the curd while 
resting the upper end on the edge of the 
vat. The knife should now be standing 
vertically in the vat with the outer end 
resting on the bottom. By holding the 
knife in this vertical position as it is 
moved the length of the vat, the curd is 
lent into layers. The curd should be cut 
both lengthwise and crosswise of the vat. 
so that it will be cut into small cubes 
of uniform size. After the cutting is com¬ 
pleted, the curd should Lj allowed to re¬ 
main undisturbed again for several 
minutes. By that time the curd particles 
will be. firm enough so tlmt the mass may 
be stirred without breaking them. The 
object of stirring the curd is to insure 
unifoiTu heating and to prevent the curd 
from matting together iu the bottom of the 
vat. As the curd is being stirred the tem¬ 
perature must be gradually raised to 98 
or 100 degrees Fahrenheit and held at 
that point for 20 or 30 minutes until the 
curd is firmed sufficiently. For the farm 
cheese-maker the best method of determin¬ 
ing when the card is firm enough is by 
gently pr"c\-;ng a double handful for a 
momer', aud then opening the hand. If 
the curd particles do not adhere closely, 
l)iit have a tendency to fall apart, the 
curd is firm cuough and the whey should 
bo drawn at once. 
After the whey has been removed the 
curd should be allowed to drain for a few 
moments and then be transferred to the 
molds and pressed down until the molds 
are well filled. A circular board or fol¬ 
lower is placed on top of thh curd which 
is then put under moderate pressure for 
about au hour. The necessary pressure 
may be applied by a homemade lever 
press. This press consists simply of a 
10-foot timber held in place by a hinge 
on the upright timber attached to the 
base. Or the timber may be thrust under 
a cleat on the wall to hold it in place. 
The cheese mold is placed under the tim¬ 
ber about three feet from the attached 
end aud a block placed on top of the fol¬ 
lower, with the lever resting on the block. 
The necessary jiressure is supplied by 
hanging a weight on the outer end of the 
lever. This weight may he a bucket of 
stones or any other suitable weight. Full 
pressure is supplied by hanging the 
weight on the extreme end of the lever. 
When the cheese has been pressed for 
an hour it should be removed from the 
mold and dressed. The bandages used in 
dressing cheese consist of cheesecloth 
about eight inches wide and long enough 
to go around the cheese aud lap over 
about tAvo inches, and circular pieces of 
cheesecloth having a diameter a little loss 
than the cheese. When the cheese is re¬ 
moved from the press it should be dipped 
into warm water to soften the outer sur¬ 
face so that the curd particles will cement 
together and form a smooth rind when 
the choe.se is put back in the press. After 
the chee.se has been dipped in the warm 
water the bandage is wrajiped smoothly 
around it, with the edges folded neatly 
over the ends of the cheese and a circular 
cap cloth placed on each end. The cheese 
is then returned to the mold and put un¬ 
der full pressure for about 24 hours. 
-Vfter the cheese has been pressed for 24 
hours it should be removed from the mold 
aud salted, either by rubbing dry salt on 
the outside or by soaking in a strong so¬ 
lution for two days. While the cheese is 
soaking in this solution it should he 
turned every 12 hours and a little salt 
sprinkled on the exposed surface. When 
the salting process is completed the cheese 
is ready to he transferred to the curing 
room. 
The Cluing room should be such that 
fairly uniform and not too high tempera¬ 
tures may be maintained. The air in the 
curing room must be kept moist to pre¬ 
vent the (‘hcese from drying out. Con¬ 
sidering the difficulties of maintaining 
uniform temperatures aud proper mois¬ 
ture iu the air of ordinaiy rooms, the cel¬ 
lar is the most suitable place for curing 
farm cheese. During the fir.st week or 
two the chec.se should be turned daily. 
Then, as the rind begins to form, it may 
he turned less frequently. Three times 
a week will then be sufficient. Each time 
the cheese is turned it should he rubbed 
with the palm of tlie hand, as this helps 
keep the rind smooth. Should mold form 
on the outside of the chees-e it .should be 
washed off with a warm briue solutiou, 
using a cloth or brush to clean the rind. 
The cheese made by this proce.ss must re¬ 
main in the curing room at least six or 
eight weeks, after which it is ready for 
u.se. After this it should be kept refrig¬ 
erated until used. 
The cream cheese may he made by 
pressing the cottage cheese curd extra dry 
and adding some heavy, well-ripened 
cream to it. Your own canned pimentos 
would be fine to mix with either the cot¬ 
tage or cream cheese curd. Chop them 
up fiue aud mix to taste, ll. F. J, 
