514 II U S B l 
grcc of heat retained by the curd whVn it comes ; that is, 
when the coagulation has fufficiently taken place ; or in 
the length of time between the fetting and coming. Which 
length of time tnay be regulated either by the degree of 
the warmth of the milk when fet; or by the ftate of 
warmth in which it is kept during the time of coagula¬ 
tion ; or by the quantity and ftrength, taken jointly, of 
the rennet.” 
With a view to obtain fome information' on this fub- 
jeft, he made the following experiments : In 1781, Junes, 
twenty-three gallons of milk, heated to ninety-fix de¬ 
grees of Fahrenheit’s fcale, with two tea-cupfuls ofweakiffi 
rennet, came in one hour; the curd delicate and good. 
6th. The fame quantity of milk, of the fame heat, with 
one tea-cupful of rennet, came in nearly the fame time ; 
the curd fomewhat tough ; owing, probably, to the milk 
having been burnt to the kettle in which it was heated. 
7th. Twenty-feven gallons of milk, heated to ninety-four 
degrees, with the fame quantity of rennet, came in about 
two hours,; the curd very good-. 8th. Twenty-fix gal¬ 
lons of milk, heated to one hundred and two degrees, 
with one tea-cupful of rennet, came in two hours and a 
half; curd very good. 9th. Twenty-five gallons of milk, 
heated to one-hundred degrees, with a tea-cupful and a 
half of rennet, came in about one hour and a half; the 
curd good, but fomewhat tough ; owing, perhaps, to the 
milk being kept too warm in the cheefe-tub, by being 
covered up clofe with a thick cloth. It is noted, that on 
the feveoth and eighth the whey retained a heat of about 
eighty-eight degrees, whereas the whey this morning was 
ninety-two degrees; fo that, perhaps, it is not the heat 
when it is fet, but the heat when it comes, which gives the 
quality of the curd. 10th. Twenty-five gallons; ninety- 
fix degrees : two cups, uncovered, came in two hours and 
a quarter : wliey eighty-feven degrees : curd very tender. 
11. Twenty-three gallons : one hundred degrees : more 
than a tea-cup : uncovered : did not come in two hours; 
owing to the rennet being lower in ftrength than before : 
therefore, added a little more rennet : which brought it 
in about three hours from the firft fetting : the whey 
eighty-feven degrees: the curd uncommonly tender. 12 th. 
Twenty-four gallons of milk: one hundred degrees: two 
cups of rennet: uncovered : came in two hours : whey 
eighty-nine degrees: curd uncommonly tender. 13. 
Twenty-eight gallons of milk: ninety-two degrees: three 
cups (Jay ltrongly renneted) covered up with a coarfe 
linen cloth : came in one hour and a half: whey eighty- 
fix degrees: curd very good, and of a very fine colour : 
though perhaps would have handled tenderer if it had 
not ftood forne time after it- came before it was broken 
up. Perhaps, fays he, much depends on its being broken 
up in the critical minute. 14th. Twenty-eight gallons : 
one hundred degrees : two cupfuls : uncovered : came in 
one hour and a quarter: whey ninety-four degrees: curd 
lomevvhat liarlb, but of a good colour. The change of 
colour, therefore, he thinks owing to the change of pafture. 
He here notes, that the milk ihould be covered to 
make it come together: this came and grew hard at the 
bottom half an hour before it was let at the top. 1,5th. 
Twenty-eight gallons: milk heated to ninety-five de¬ 
grees : with two cups of rennet; and covered after it 
had ftood three quarters of an hour: came in one hour 
and a half: whey eighty-nine degrees (the'morning 
warm) : curd very good and tender. 16th. Thirty gal¬ 
lons of milk heated to one hundred and three degrees, 
but lowered by two paiis-full of cold water to ninety-fix 
degrees; with two cups and a half of rennet; and kept 
dole covered: came in one hour: vvliey ninety-four de¬ 
grees : curd pretty good, but not fufficiently tender. 
17th. Twenty-eight gallons : ninety-fevert degrees-: two 
cups and a half: covered ; but not clofe : came in one 
hour and a half; whey not tried-: curd fomewhat tough. 
It is doted, that the foughnefs was.owing, perhaps, to 
forne milk of a new-calved cow being among it. And, 
alfo, to try the exact heat of milk immediately from the 
k N D R Y. 
cow, immerged a difh in the pail while milking. After 
it had lain long enough to receive a degree of heat equal 
to that of the milk in the pail, emptied it, and immedi¬ 
ately milked into it from the teat (the cow being at this 
time about half milked) ; the heat ninety-five degrees ; 
and likewife, that the cheefes of yefterday (the 16th of 
June) prefs remarkably elaftic, and fpungy, like a fun¬ 
gus : perhaps owing to the milk’s coming too hot; or 
perhaps to two or three of the cows being then a-bulling; 
or perhaps, being made thicker than ufual, the prefs was 
not heavy enough for them : or perhaps this ill quality is 
owing to the cold water being put into the milk. He 
afterwards found that milk of a cow, on the day of 
amour, retained, after having ftood for lome time in the 
pail after milking, ninety-eight degrees of heat. This 
fliows that the ftate, if not the quality, of the milk is al¬ 
tered by the heat of the cow ; and a cautious dairy-wo¬ 
man always endeavours to keep fuch milk out of her 
cheefe-tub. 
June 18th. Thirty gallons: ninety-five degrees:- co¬ 
vered : came in one hour and a half: whey ninety-two 
degrees: curd pretty good. 19th. Thirty gallons: nine¬ 
ty-two degrees : two cups covered : curd very good. 
21 ft. Thirty gallons : ninety-eight degrees : lowered by 
half a pail of cold water to ninety-five degrees : the curd 
good ; but the. cheefes, like thole of the 16th, prefs hol¬ 
low and fpungy. Therefore it is probable, from thefe 
two incidents, that lowering the heat of the milk with 
cold water has an evil effeft. 23d. (Evening) fifteen 
gallons of nevV milk warm from the cow, retaining a heat 
of ninety-two degrees, with two cups and a half of new 
weak rennet, and clofely covered, came in three quarters 
of an hour: whey eighty-eight degrees: curd very deli¬ 
cate and good, 25th. Forty gallons of half-fkimmed 
milk, heated to eighty-feven degrees, with three cups of 
rennet, llightly covered, came in three quarters of an 
hour : whey feventy-nine degrees : eurd remarkably good 
of this fort. On September 8, in obferving the effeft of 
fome remarkably ftrong rennet, he found that an ordinary 
tea-cupful coagulated fufficiently upwards of forty gal¬ 
lons of milk, heated to only eighty-eight degrees, in thirty- 
five minutes. 
From the whole of thefe experiments it appears, he 
thinks, that curd of good quality may be obtained from milk 
heated from 87 to 103 degrees of Fahrenheit’s thermome¬ 
ter; provided the rennet be fo proportioned that the time 
of coagulation be from three quarters of an hour to two 
hours and a half; and provided the milk be kept pro¬ 
perly covered during the procefs of coagulation. And 
from thefe as well as a variety of other trials, which he 
made in the courfe of the fummer, it appears to him at 
prefent, that eighty to ninety are the proper degrees of 
heat ; that from one to two hours is the proper time of 
coagulation ; and that the milk ought to be covered fo as 
to lofe in the procefs about five degrees or its original 
heat. 
It may well be thought furprifing, that in large dairies the 
ufe of the thermometer is not as well known as that of the 
Jkimming-diJb , as well to afeertain with precifion the tem¬ 
perature the moft proper for milk to pofiefs at the time 
the rennet is applied, :is to prevent the cracking, blifter- 
ing, and hoving, which lb frequently take place in cheefe 
in confequence of malmanagement in the making. 
Mr. Price, on the authority of lignor Vitabni, gives the 
following as the method of making Parmesan cheefe : 
It is to put, at ten o’clock in the morning, five brents 
and a . half of milk, each brent about forty-eight quarts, 
into a large copper, which turns on a crane, over a flow 
wood-fire, made about two feet beiow the furface of the 
ground; the milk is ftirred from time to time; and about 
eleven o’clock, when juft hike warm, or conliderably un¬ 
der blood-heat, a ball of rennet as big as a large walnut 
is fqueezed through a cloth into the milk, which is kept 
ftirring. By the help of the crane the copper is turned 
from over the fire, and let Hand till a few minutes paft 
twelve; 
3 
