174 QUEENSLAND AGRICULTURAL JOURNAL. [1 Mar., 1902. 
water does not cure rickets once the disease is thoroughly seated in the system, 
the above is sufficient to show that, if dealt with at once, valuable animals may 
be saved. Had I known of this remedy a few years ago I might have saved a 
number of dairy cattle. If any persons are sceptical on this matter, all that I 
can say to such is “tryit.” They will be surprised at the result. The great 
point is to give the water at once without any delay. : 
* HOW TO MAKE SMALL CHEESE. 
Here are a few principles and rules (says H. E. Cook, in the Rural New 
Yorker) that may be given, and, if good judgment is used, may prove 
satisfactory. 
We will assume the quantity of milk to be 500 Ib. of 4-per-cent. milk; 
and if more or less, the amount of rennet, salt, &c., may be changed accordingly. 
The night’s mllk should be kept at a temperature of 65 degrees Fahr., after 
being exposed to the air after milking. In the morning, mix the two milkings 
together in a vat or tub not exceeding 20 inches deep—l5 inches would be 
better; the curd would cook more thoroughly, with less danger of packing in 
the bottom A very simple and effective way of heating will be to use two 
small cans 7 inches in diameter, and high enough to come above the milk. Fill 
these cans with hot water, moving the’cans and agitating the milk until warmed 
to 84 degrees. If one desires coloured cheese, then add 4 02. of some standard 
cheese colour, mixed with 4 pint of water; mix thoroughly. Provide yourself 
also with 14 oz. of rennet extract. Put the extract into a } pint of cold water ; 
do not use warm water or keep it where itis warm, and add to the milk, 
stirring for 2 minutes. In about 25 minutes the coagulated mass will be ready 
to cut. Put the finger gently into the curd, and when it breaks clean over the 
finger it is ready. If no cheese knife is at hand, previously provide yourself 
with a piece of galvanised-iron woven wire with a 3-inch mesh—about 6 x 15 
inches; draw it through the mass lengthwise, crosswise, and from top to 
bottom. Of course it is a crude way of cutting, but will serve the purpose of 
breaking the mass and starting the whey. Keep the mass stirred so each 
particle will remain independent of another. In 10 minutes the heating cans 
should be brought on again, filled with hot water. Keep them moving as well 
as the curd, to prevent overheating any portion of it. "When the thermometer 
registers 98 degrees, rake out the cans and keep the mass stirred until the curd 
particles do not readily adhere; then stir occasionally until—well, let’s see. 
This point is not so easily told. 
The old, old way was to take off the whey when the curd squeezed between 
the teeth—that’s not bad. I should, of course, rather depend upon the feeling 
and by smelling, but the beginners would better use the first rule mentioned, 
aided by the feeling. Take a handful of curd, squeeze it hard, let go. If it 
has an elastic feeling, showing it to be well dried out, then take off the whey. 
Keep the curd well stirred until it is free from moisture and cool, which will 
require about half-an-hour. It may be more convenient, after removing the 
whey, to take the curd into some other receptacle where the moisture will drain 
out more easily and quickly, either by a slanting bottom or a rack with a cloth 
over it, through which the moisture can drip. One pound of clean salt will be 
sufficient; add and thoroughly mix, and allow to remain before pressing for 
15 minutes. Two hoops 11 inches in diameter and 14 inches deep, or one hoop 
14 inches in diameter and 14 inches deep, will be needed, or, if small 12-Ib. 
cheeses are wanted, get four 7-inch hoops 1 foot deep. The amount of cheese 
produced from the milk will depend upon its fat content. One can safely 
figure 2°65 lb. cured cheese to each 1 lb. fat in the milk, if the milk contains 
anywhere from 33 to 44 per cent. butter fat Take a cheese bandage to fit, 
and long enough to project past each end 1 inch or even 2 inches—it can be 
