“ At night, when tlic milk is taken from the cows it is strained into 
the tin vat. The best way to keep it over night is, if a running stream 
of water can be brought, by logs or pipes, into the cheese house, to have 
it run into the outer vat till it fills and runs over, and thus keep a 
constant flow through it the whole night. This will keep the milk perfect 
if the water is cold, say at 40° Farenheit. The next best way is to fill 
the vat pretty full with water into which ^ quantity of ice is put. The 
third way is to put water alone into the vat. 
“In the morning the cream is taken from the milk and mixed with 
twice the quantity of milk fresh from the cow. 
“ The next thing is to warm it, which is best done by a steam gene¬ 
rator made for the purpose, similar in shape to an engine boiler. These 
are used commonly in central New York. I have substituted a small 
cauldron kettle, smaller than a barrel, set in a good brick arch, so arranged 
that the fire will pass completely around it before escaping into the chim¬ 
ney. In the kettle I have a lid fitted tight with a lead pipe starting from 
the centre of the cover crooked so that the other end will go into the 
water vat. To this pipe is attached a steam cock and another pipe, so 
that the steam can be turned with ease into a tub of water for the pur¬ 
pose of heating it to wash the cheese utensils. If a steam cock cannot 
be obtained readily, the pipe may be cut and wound with a cloth covered 
with white lead by which a joint will be formed, and thus the pipe can 
be turned at pleasure from the vat to the tub. The fire once started, and 
the steam pipe connected with the water vat, the water will soon raise 
to the temperature of 86°, which is the proper heat for the rennet. The 
morning’s milk is then strained in, and the cream and milk that have 
been mixed warmed to 100°, or until perfectly dissolved, and then added 
to the night’s and morning’s milk in the vat, and the whole stirred well, 
then sufficient rennet is added to bring it to a curd in forty minutes. 
“It is then allowed to stand until the curd will cleave from the side of 
the vat upon placing the finger in it, which should be in an hour after the 
rennet is put in. The curd is then cut into pieces, three quarters of an 
inch square, with a knife made for that purpose out of fine brass wire, and 
worked moderately with the hands for fifteen or twenty minutes. The 
steam is then again turned into the water, to raise the temperature slowly, 
and the curd worked carefully the whole time it is heating until it reaches. 
