PRACTICAL PAPERS— DAIRYING. 
351 
first was not as large a cheese as desired, placing the last curd in 
the bottom of the hoop, and after warming the previous one in 
quite warm whey, press it upon the new, and thus continue until 
of size to suit, when it may be enclosed by a bandage nicely but¬ 
tered ; and with care in turning, an excellent article of cheese is 
the result, and of good size, though from a small dairy. 
From experiments, I have satisfied myself that after cream has 
once risen, it can never again become so thoroughly mixed with 
the milk but some loss will be sustained. A good article of 
cheese can be made by setting milk in pans over night, removing 
the cream in the morning and warming the milk before adding the 
morning’s mess, when it may be managed the same as the former 
method, except the reservation of the cream, which is very con¬ 
venient for many purposes, perhaps even supplying butter for the 
family. 
When the milk is used for making butter, it may, in cold 
weather, remain forty-eight hours unskimmed without taking 
harm; but if a much longer period transpire, it will acquire a 
bitter taste, though the cream may be kept two or three days 
more, by putting it in a cool room and stirring each time when 
more is added. In cold weather, it is well to heat the milk a little 
before setting it in the milk room, as the cream will thus become 
firmer and not require as much time in churning. 
If making butter in the summer, the dairy woman must exer¬ 
cise more especial care that the cream be churned very frequently. 
I prefer an aiiy place, cool as possible, tor setting the milk, and 
skim at the first indication of acidity; then place the cream in a 
refrigerator, or hang it in a well or other cool place, until a suffi¬ 
cient quantity is obtained for a churning. After the butter is taken 
from the churn, if too warm or soft to remove all the buttermilk, 
return again to a cool place until morning or evening, when it can 
probably all be removed. Then add one ounce of salt and one- 
fourth ounce of loaf sugar to each pound of butter, thoroughly 
mixing, unless the butter is growing too soft from exposure to the 
atmosphere, in which case it must be cooled before thorough 
working is completed. After cooling again, it should be re-worked 
and packed, covering nicely with a white cloth wet with brine. 
