Litchfield enquirer., 1831-08-11
cunEsR aIAKlNo.

CHEESE MAKING.
 The New England Farmer contains a lonr article on this subject. The writet appears to be experienced in the art off Cheese making, and dates his communica- tion Windham, Conn.s yuly, 1881. We make the following summary without ob- | serving the writer's form Of question and answer. @
 l. Cows should not be driven fastin very warm weather, so as to heat the milk in the udder. 1t injures the milk, so that the curd will not come tn three or four hours, and is imperfect when obtained.
 9. To keep milk sweet over night in warm weather, set it in small brass or tin vessels, with atable spoonful of fine saltto. the gaIlon--pour in little cold water if the weather is very warm let it stand expos ed to .a free circulation of air. In the morning take of the cream and mix it thor- oughly with the warm morning milk.
 8. To preserve rennes, let the calf suck about II hours before 1t is killed. IT ake out the nav skin, and let itF lie three hosirs in cool place-then empty it [let no wa ter touch it) and rub each side well with salt afterwards cover it with salt, and put it in bowl; turn and rub it once daily three days; then open it to dry regularly by being stretched out on astick. Good cheese cannot be made unless the maW skin is we'll prepared. It is best to be, one wear old before it is used: it will fetch more and milder choose. To prepare tho rennet, make two quarts of brine that will swim an egg 1; when the heat is gone offtc about blood warm, put in one maw skin cut in pieces. let it steep AS hours. then strain and bottleit. .s 1.ss
 4. One rennet skin will produce about 25O lbs, new cheese, (soine produce 6OO.)
 5. The best milk will produce one pound of cheese to three quarts of milk -other milk le Recording to quality.
 6. A cheese weighing 15 lbs. when first taken out of the press, will shrink nearly three pounds the first five months.
 z. The milk should have from 80 to 90 degrees of heat when the rennet is put in. It should vary, however, according to the weather. The smaller the quantity of milk and the cooler the weather, the hot ter should De tho milk. 8. If tho milk is too 6tswhen the ren- net is put ins the cheese will partake of the elastic or springing quality of a sponge
 very tough, and inclined to heaye and be strong. The whey will look green and then white it spoils the cheese. S's @ 6. 1.-the milk is too cold whenthe rem net is put in, it will hardly cone at all-- whey does not separate easily in danger of souring in warm weather. Cheese breaks and flies before fhe knife. :.
 10. The cuna may bady for cutting in sultry south sesterly weather in an hour. ] after the rennessis put in@-in clear north- west weather, one hour and half ANhsa the whey looks blue ths essstt fully form ed, and may Do separated. As the milk does not cool 50 sSon in warm weather, tho sanic duant;ty of rennst will fetchs the cheese quicker than in cool weather. II. If the curd is stirred or broken too soon, ihe rennet will not take full effect- will cause slip curd, which will never make good cheese; the whey will be rich, but tho cheese poor, unsettled and ill-fiayOred.
 12. Too much rennet will make rank. strong cheese, liableto heave and spread.
 IS. Too little rennet works too slow. and the milk is liable to sour in warm weather. sshs
 IA. About six ounces of best Liverpooi blown, rock or Turks Island salt to a cheese of l5 lbs. will be required. TO cheese of that weight, if salted when ,urn- ed in tho press, and afterwards put in brine titeers hours, one ounce of salt 10 the curd will be sufficient.
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