AWARDS OF PREMIUMS. 
257 
kee—made by himself the “ first time trying.” According to 
our taste, they were excellent, and presented a favorable con¬ 
trast to the Saleratus Biscuit, which some waggish truth-teller 
had appropriately labelled “Poison !” [See Recipes.] 
Respectfully submitted. 
ELI STILSON, QKn. 
Below we publish such statements concerning the mode of 
producing the premium articles in this department, as have 
been furnished us by the successful parties: 
HOW THE BEST THREE CHEESES WERE MADE. 
My three cheeses were made in the month of June ; number 
of cows 3.0 ; number of milkings 2 ; no addition of cream ; 
quantity of rennet, one half pint. Mode of preparing rennet: 
Put one rennet into four quarts of milk-warm water; let it soak 
three or four days; then add as much salt as the water will dis¬ 
solve. Press twenty-four hours in common lever press ; use fine 
barrel salt; one common tea cup full to twenty lbs of curd.— 
After the curd has been pressed twelve hours, turn it and put 
on the bandage; turn, grease with fresh butter, and rub tho¬ 
roughly every day, and store in a dry, well ventilated room. 
Waupun, Sept., 1859. 
A. Atwood. 
HOW THE SECOND BEST THREE CHEESES WERE MADE. 
Made on the 20th, 21st and 22d days of June ; number of 
cows, 25; two milkings for each cheese. Process of making as 
follows: The night’s milk is strained in a large tin vat, setting- 
in a wooden one, and water carried in lead pipe into the wood 
one in hot weather, to cool the milk. The morning milk is 
strained into the night’s milk, and heated to sixty-five degrees. 
Then a sufficient quantity of rennet is put in to bring the curd 
in forty minutes. The breaking up of the curd and scalding 
occupies about two hours; the greatest heat in scalding, one 
hundred and twenty degrees; then cool the curd by turning 
cool water into the vat, and around the tin vat, which sets with¬ 
in the wooden one. The curd is then put in the press, and 
pressed twenty-four hours, by a lever. The cheese is taken 
from the press and turned after pressing twelve hours, and 
then put in the press again, and more weight added—covered 
in a dry place, and turned and rubbed every day. 
Eond du Lac, Sept. 1859. 
33 
Henry Bush. 
