<Iht RURAL NEW-YORKER 
121 
Making Cottage Cheese 
I have been making cottage cheese and 
like to make it into balls or cakes. After 
standing for a while they got soft, and 
were a good deal like hard cheese, but 
since then I have not had such good luck ; 
it always gets hard. Would you give me 
a tested recipe for making it? 
New York. SIRS. A. s. 
Sweet skim-milk which is free from 
odors and taints should be used for mak¬ 
ing cottage cheese. 
The milk is brought to a temperature 
of 70 degrees F. The setting temperature 
is varied somewhat according to room tem¬ 
perature. It is important that the tem¬ 
perature be maintained throughout the 
setting period. Starter (fresh sour but¬ 
termilk or clean clabbered whole or skim- 
milk ) is added at the rate of one-quarter 
of one per cent (4 oz. per 100 lbs. milk 
or two teaspoonfuls for each gallon). 
The rennet extract is now added at the 
rate of 1.5 cubic centimeters per 100 lbs. 
milk. A c. c. is equal to from .15 to 20 
drops. Before it is added to the milk, 
however, the rennet should be diluted in 
from 20 to 40 times its volume of cold 
water. Stir the milk gently for two or 
three minutes before adding the starter 
and rennet to insure an even distribution 
of these materials. 
The vessel containing the milk is now 
covered and allowed to stand undisurbed 
for 14 to IS hours. The milk should be 
set some time during the afternoon and 
allowed to stand until morning. 
It should then be firmly coagulated with 
a small amount of whey separated around 
the sides and over the top of the curd. 
Medium-weight muslin cloth should be 
provided, and this is spread over some 
form of draining rack. Instead of using 
a draining rack, cloths 27 inches square 
may be used and these hung up to drain 
containing about 10 lbs. of curd. The 
curd should be ladled as gently as prac¬ 
ticable into the draining cloth to break it 
up as little as possible. 'When using a 
draining rack and the loose ivhey lias 
drained off, the cloths should be raised 
and lowered at the corners and sides, first 
one corner, then the other, to jjoel the 
curd from it, thus allowing the whey to 
escape. 
To complete the drainage process it is 
usually necessary to apply slight pressure. 
This is easily accomplished by having the 
drain cloth large enough to allow of it 
being folded over the curd, a board or a 
rack made from narrow slats is then 
placed over the mass, upon which are 
placed several pails of water for weight. 
These should be removed occasionally and 
the curd worked over with a paddle to 
insure uniform expulsion of the whey and 
to prevent the curd becoming too dry next 
to the cloth. 
When the curd is reduced to from 10 
to 18 lbs. per 100 lbs. milk, it- is suf¬ 
ficiently dry, and is then salted. Salt 
may be applied to taste, or about one 
ounce to four pounds of cheese. When 
this is worked in thoroughly the cheese is 
ready for use. 
In making these various kinds of soft 
cheese good results are obtained by the 
use of raw milk if same is produced under 
good conditions — from healthy cows 
handled in a sanitary way. However, 
pasteurization of all milk and cream 
used in making soft cheese is advisable 
wherever it is practicable to do so. To 
pasteurize milk it is heated to 145 de¬ 
grees F., and held at that temperature 
for 30 minutes and then cooled rapidly 
to setting temperature. Pasteurization 
properly done insures uniformity in qual¬ 
ity and lengthens the period through 
which the cheese may be kept. 
The making of Camembert cheese is 
rather difficult under home conditions, and 
the directions are very lengthy. I should 
suggest that if you feel interested in this 
type of cheese or the general subject of 
cheese-making that you purchase “The 
Book of Cheese/’ by Thom and Fiske. 
II. F. J. 
Improving a Cow Pasture 
I have five acres of village cow pasture 
in the rear of my residence, in which I 
keep two cows and sometimes two heifers. 
IIow can I best bring up this old river 
valley pasture, and not have to give it up 
for a season? To give it up would be a 
hardship, as I can rent nothing in the 
neighborhood to take its place. There is 
a yearly deposit upon it of some alluvial 
soil from floods. Shall I harrow, fertilize 
and seed it? If so, must I keep cows off 
it for a season ? L. u. T. 
Wellsville, N. Y. 
I suspect that the pasture in question 
is very weedy. The deposits of silt from 
floods bring much fertility, and also a 
great quantity and variety of weed seeds. 
While I have never had just such a prob¬ 
lem on my own farm, I believe I should 
harrow the pasture so as to kill the 
weeds, and prepare a good seed bed, work¬ 
ing in 200 to 300 lbs. per acre of acid 
phosphate. It is not unlikely that 1,000 
or 2.000 lbs. of ground limestone per acre 
would be beneficial, this thoroughly mixed 
with the top soil by harrowing. Sow about 
two bushels of oats and one-half bushel 
of Canada peas per acre at time grass 
seed is sown. When the oats are five or 
six inches high turn in the cows. If not 
pastured too closely I believe the seeding 
will come on all right, and give the in¬ 
quirer partial use of his pasture. 
C. L. M. 
Hudson’s Four Year Old 
Prophecy Fulfilled 
The Super-Six Motor Patented, Controlled And 
Exclusive to Hudson Has Met Every Promise 
*‘The superior type which all must 
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Today close to 80,000 Super-Six owners and 
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that prophecy. 
Hudson originated through , the Super-Six 
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They account for Hudson becoming the 
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Hudson Alone Controls 
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There is little doubt that all would adopt 
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Think what it means to add 80% to effi¬ 
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Further development of the first Super-Six 
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Each Year Has Seen 
a Greater Hudson 
No one at first realized the Super-Six cap¬ 
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The fastest 100 miles ever officially recorded 
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Is Even Greater 
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~ % «<•' -!9 * 
- Y. * * 
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Look about in any assemblage of fine auto¬ 
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Hudson Motor Car Company, Detroit 
(H-l) 
Harvest 20*° 45 Bushel to Acre Wheat 
in WESTERN CANADA 
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$0 
wy.W'tl 
Farmlands 
Low Prices 
Think what that means to you in 
W/tfwv good hard dollars with the great de- 
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from a single crop. The same success may still be 
"■ yours, for you can buy on easy terms, 
> Farm Land at $ 15 io $30 an Acre 
located near thriving towns, good markets, railways—land of a 
• kind which grows 20 to 45 bushels of wheat to the acre. 
Good gracing lands at low prices convenient to your grain farm en¬ 
able you to reap the profits from stock raising and dairying. 
Learn the Fat’s Ahcit Western Canada 
—low taxation (none ov improvements), healthful climate, good 
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industrious people. 
. For illustrated literature, maps, description of farm opportunities in 
Manitoba, Saskatchewan and Alberta, reduced railroad rates, etc., write 
Department of Immigration, Ottawa, Canada, or 
O. G. RUTLEDGE, 
Canadian Government Agent. 
301 E. Genesee Street, 
SYRACUSE, N. Y. 
Dorit blame your Cows- 
Get this Book-Ms Free 
It shows the way to make 
more money on your cows. 
HARDER 
SILOS 
usually pay for 
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season —hundreds 
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V sed by IT. 8. Gov't 
and leading State 
institutions. 
HARDER MFG. C0RP., Box it. CofaleskiU.N.Y. 
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guarantee editorial page. : : i 
