174 
STATE AGRICULTURAL SOCIETY. 
STATEMENT OF ALMON ATWOOD, WAUPUN. 
These cheeses were made in the latter part of June, 1860. 
I keep forty cows on my farm. I use the milk of two milk¬ 
ings, with no addition of cream—runnet enough to bring the 
cheese in 40 minutes. The runnet is prepared by soaking in 
pure water 24 hours, after which as much salt is added as the 
water will dissolve. I use one tea-cupful of fine salt to 20 lbs. 
of curd. The curd is then pressed 24 hours in a common lev¬ 
er press. After the cheeses are removed from the press, they 
are turned and rubbed with fresh butter until cured. 
Almon Atwood. 
STATEMENT OF MR. E. STILSON. 
The cheeses were made the latter part of the month of June. 
Eighty-five cows are kept on the farm, and a portion of the 
milk from the same is sold daily in the city of Oshkosh. The 
cheeses were made from two milkings. The night’s milk was 
cooled down to about 55° Fall, by the addition of cold w T ater. 
In the morning, the night’s milk was heated to 88° by means 
of hot water, and the cream of the same to 100°, and mixed 
with the night’s and morning’s milk. Runnet enough was 
then added to bring the cheese in from 30 to 40 minutes. The 
curd was scalded at 105° and the whey drawn off. It was then 
salted with common dairy salt, and placed in a lever press for 
two days, during which time they were taken from the press, 
bandaged and returned. The cheeses "were then removed to a 
cool, dry room, and oiled and turned daily through the summer. 
Eli Stilson. 
BEST SALT RISING BREAD—RECIPE. 
For the rising, take one cup of new milk, one cup of boil¬ 
ing water, half tea-spoonful of salt, stir in sufficient flour to 
make a thick batter; set it where it will keep warm. When 
the rising is ready, take one qt. of scalding ivater, stir in the 
flour and add a pint of water to cool it. Pour in the rising 
and stir in flour to the consistency of a thick sponge. When 
light, mix it stiff and mould into loaves. 
Mrs. Amelia Peffer. 
