The Massachusetts spy. [volume] (Worcester [Mass.]) 1821-1823, 1821-06-13
CHEESE MAKING.
TO tie Editor ofthe american Farmer

Sir-When commenced farming, now more
than twenty years since, determined to have
the cheese used on the farm, made upon it, and
set about inquiring of the best dairy men and
women for their process read all the books
to be had on the subject, particularly Ander-
sons Rural Economy, containing his account of
Cheese making liz the different counties in Eng
land, which borrowed, as it was not then to
be purchased in this country. And thus pre-
pared, set about the business, with DAIRY
woman more ignorant OF the theory than my
self. | had felt from my boy-hood, great a
version to honey comb, or eyelet. hole cheese;
and termined not to have any with that de-
feet, not then knowing its principal cause the
use of too much rennet, which operates like too
much yeast in bread, destroying the favour,
and producing an extra fermentation. To- a.
void this evil, Iappied such power in pressing
the cheese, that absolutely expressed not only
the whey, but every particle that constituted
ri hness, and spoiled the produce of the milk of
six cows during the cheese making season of
one year. MIR. P joined the rest of my
friends in laughing heartily at my blunders. 1t
did not however discourage me, and continu-
edmy exertions year or two longer, when Twas
completely successful, and my cheese was pro-
nounced by the best judges equal to any made
IN this or in any other country. Several gen.
tlemen, all of whom had travelled, and were
well acquainted with the cheese made here
and in Europe, pronounced in favour of my
Brighton Cheese.-After had discovered the
cause OF my first years mistake, and had estab-
lishedmyself with my friends and acquaintance,
determined to ascertain the exact proportions
of every ingredient, and describe the manner
ofperforming the whole process, that my dairy
women might take the management, and con-
tinue to make cheese of the most approved
quality. This was done in 1907, with cheese
made IN the common form, and in 1911 with a
Pine Apple Cheese-they both proved of an
excellent quality, and were thought fully equal
to any that had been made on the farm. Mar
shall states that the pine apple cheese is press
ed by its own weight - but could not suc-
coed without applying weight, and using a
mould. The meshes OF the net were pressed into
the curd when it was in the mould and the
cheese when dry, had all the appearance of the
handsomest imported pine apple shaped cheese
My dairy memorandas were used ON the fara of
nay late father, sndthe cheese proved excellent.
Mr.. L. has had cheese made by them
of which he is not little proud. | ate some of
his cheese, and thought the best dairy woman
in our country would have pronounced it of the
first quality. Goyernour c., from the rec
ommendation of Mr.. l.. sent for copy from my
Farm Diary the last season, but the result of
his experiment have not yet heard.-Accom-
panying this, you have the extracts made by
my niece, who (not a little preiudiced perhaps
says her uncle's cheese is better than any she
has met with--and when ! expressed some
doubts of my memoranda being such as ought
tosend to you, she insisted that go they must
and although not very well, she would make
the extracts, and set up claim to have her
way, as she assisted when little girl, and
made the notes for my Pine Apple Cheese.
They aCeTe made PLAN and minute so as to be cas-
ily ,taderstOOd-aad if they prove Of any use, 7
shall be glad.
Very resectfully, yours &c.