57 
the temperature of 104°, which requires an hour. The steam is then turned 
off and and the curd stirred occasionally for half an hour longer, or until 
it will ‘squeak’ a little when placed between the teeth, and then allowed 
to settle. The whey is then drawn off, as low as possible, by a syphon. 
The water is then let out of the vat through the hole made for the pur¬ 
pose, and at the same time cold water turned on until it is reduced to a 
temperature of 8G°. The vat is then raised by the slide leg and retained 
so by a pin through the leg, and the remainder of the whey drawn off. 
During this operation the curd is to be stirred occasionally to prevent it 
from adhering together, which should not be permitted after it is once 
separated by the wire knife. If worked rightly the coarsest of the pieces 
will be no larger than peas. When drained a tea-cup full of salt is added 
to every fifteen pounds of curd. When the salt is thoroughly worked in 
and the curd free from lumps, it is then ready for the press. It is of no 
consequence how a cheese is pressed if the whey is only got out of it. 
Twelve hours is sufficient for this. The cheese should be turned in an 
hour and a half after it is put into the press, and again about six hours 
after this. A bandage of light sheeting is then put on, coming over the 
edge of the cheese an inch, and gathered with a coarse thread. The 
cheese when taken from the press is greased with butter made from whey, 
in the same way as common butter. 
“This is all the greasing that is needed, unless the cream has been 
taken from the inside ; which, if done, is an irreparable injury, although 
the cheese may, in other respects, have been properly made. 
“The cheese should be turned and rubbed every day. 
“I will here say, under the head of general rules, that the milk must 
be perfectly sweet; if not, the swill-barrel is the best place for it, as it is 
only time and labor thrown away to attempt to make good cheese out of 
it. A thermometor is also necessary, for no two cheeses can be made 
alike without it. 
“When a good cheese has been made, it is highly advantageous to note 
the process. Experience is as necessary for proficiency in this branch of 
rural husbandry as any other. 
“From a cow, kept on tame grass, three hundred and fifty pounds of 
cheese can be made in a season, which commands from seven to eight 
cents per pound. 
