20 
Happies 
SS ee 
“COPYRIGHT. 1905) 
. NATIONAL PHONOGRAPH 
ee ae wage Fi P 
Edison Gem Phonograph and 
42 Gold-mounted Records, 
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THE AUSTRALIAN GARDENER. 
t Hours of Life 
are those spent in the home, in easy enjoyment 
of pleasing melodies. 
eee 
EASY TERMS. 
May 1, 1908 
No need for husband, wife, or children to go 
to clubs, theatres, or other places of amusement. 
when home is made bright and attractive by 
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You may appreciate classical music and beau- 
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PHONOGRAPH will bring this delight to your 
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:0: 
Records, 4s. 3d. 
Bullock’ Cyéle & Phonogtaph Stores, 
Head Office—101 Pirie Street, Adelaide. 
Branches: Commercial Road, Port Adelaide; Murray Street, Gawler. 
this operation. The dry flat hand 18 
pressed on the coagulated milk, and when 
this does not adhere any longer to the 
hand when gently withdrawn. the moment 
for cutting has arrived. A further test is 
to insert one finger vertically into the 
curdy mass and move the finger gently 
forward; the breaking curd shoul then 
show a perfectly smooth fracture, and 
some clear transparent serum becomes 
visible. The cutting is done with Ameri- 
can curd knives, these quite superseding 
the old-fashioned implements. The opera- 
tion lasts half an hour or thereabouts, 
In the beginning the cutting is slow and 
gentle, and is increased gradually both in 
rapidity and strength. This seemingly 
simple process is the most difficult part 
of cheese-making, and the quality of the 
cheese is affected materially by it. All 
attempts to give an exact description of 
the cutting, to serve asa strict guide for 
cheese-makers, have failed hitherto. An 
experienced cheese-maker will base the 
treatment of the curds on the observations 
he makes during the cutting, Nothing 
definite can be said about the size of the 
particles of the curd after cutting. I have 
seen them the size of peas, but I have 
seen them very much smaller indeed ; 
both yielding a good cheese in the end. 
After cutting, the cheese tub is covered 
(to prevent the loss of heat), the curd is 
allowed about five minutes to settle, and 
part of the whey is then drawn off. Then 
the mass is carefully stirred up, and 
during the stirring hot water is poured 
in for the cooking of the curd. In this 
way the temperature is raised from 96 
deg. to 100-4 deg. Fahr.; ten minntes is 
allowed immersed in hot water or hot 
whey before it is brought into contact 
with the fresh curd. Large lumps of 
curd are putin the vats, broken up by 
hand (kneading), and pressed into shape 
again by means of the hands. The-vats 
are left in the cheese tub a few moments 
for straining, and then the cheese is 
‘turned ’—taken out of the vat and re- 
placed, this time upside down. 
Next a clean dry cheese cloth is put 
round the cheese. 
vatted and put under the cheese press. 
Under the press the cheese is ‘turned’ 
a few times, and each time should be 
wrapped in a clean dry cloth, but the 
majority of makers simply wring the 
cloth before putting it round the cheese 
again. The pressure—slight in the begin- 
ning—is gradually increased till a maxi- 
mum of about 8 lbs. for 1 lb. of fresh 
cheese is reached. ‘The process takes about 
The cheese is then re-- 
12 hours. After pressure the cheese is 
taken from the vat, the cloth is removed, 
the ‘rim’ cut off and then put back again 
into the vat, upside down, After some 
time the flat surface of the cheese begins 
to chanze to a round one and the cheese 
is left in the vat till both sides are equally 
round, Then it is left to float for 36 
hours in a brine of 16 deg. Beaume (an 
instrument for desermining the density 
or specific gravity of brine), to be trans- 
ferred after this to a stronger brine of 
22 to 24 deg. Beaume for three and a half 
E. W. ATTRIDGE 
17 yesrs wlth W. F, Gray & Co., 
126 Pirie Street 
(OPPOSITE MARVAL/’S). 
Sheet Metal Worker, Plumber 
and Gasfitter. 
PUMPS. Spraying & Kalsomining Machines, 
ACETYENE GENERATORS, BATH HEATERS, 
GASOLENE MACHINES. ELECTRIC BELLS, 
BATHS and TANKS, 
Ask us to send you Descriptive Printed ’ 
Matter and Price Lists, posted free. 
&3. 
/ 
