Cheraw gazette and Pee Dee farmer. [volume] (Cheraw S.C.) 1838-1839, 1839-02-20
DAiET MANAGEMENT IN SCOTLAND.

We have before Us the report Of the
committee Of the Highland Society Of
Scotland, by whom premiums were awar-
ded for butter and cheese. The report par
tlculariz 5 the deviations from ordinary
practice OF the successful competitors und
without affirming that these devatlous we're
really instrumental in securing success,
they deem them entitled 10 particular notice.
We shall notice such Of these details as
seem most likely TO be scrviceable 10 our
readers and it will be remembered that
tley come from The successful competitors.
CHEESE MAElNG-Mr. Harvle keeps his
cheese house at the regular temperature Of,
7so Fahrenheit throughout the whole sea-
son of cheese making, and executes the
different processes Of manufacture without
delay. lie thinks it impossible 10 produce
cheese of fine qualify and taste wniIou, the
use OF the thermometer.
Mr.. Harvie thus describes his modes Of
making double Gloucester, Sliton, and
Wilt .,ire cheese.
"Double Gloucester cheese is made
Eom milk as taken from the COW, carefully
put through a scarce. (straincr) into a tub
Of sufficient size for the cheese 10 be made.
In the extreme of summer heat, the milk
from the cow may be found too warm. 1t
will be so if above 81, degrees but the tenn.
,peraturc may be easily brought down by the
addition ofcod SKINNED milk. The rem.
net is then applied, and if good, the curd
may be expected 10 coayuIa;e in 20 or 25
minutes. The whey is taken away with a
skimming dish, and the curl pressed with
the hand ill it becomes firm. The curd is
then broken down with u double cheese
knife, and put into draincr, witt, gentle
pressure above it. The curd is improved
bv washing with boiling water instantly
drained off: The curd is then broken down
as small! as possible, suited, wrapped in
cloth, put iao The crcese Vat, Cheese hoop
and sent 10 the press. The cloth is
regularly changed until it remains dry un.
der tie press, which is the only criterion TO
show when lie curd is sufficiently pressed.
With the mos; expert cheese makers, it may
happen that whey remains in the centre of
the card, which if NOT quickly observed and
removed, will crack and deform tie cheese.
An experienced person can detect this fault
al an early stage, and by applying, for
short time, The cheese over the steam Of a
boiler, the whey will ooze out. and
by The immediate application Of the
press it will be all squeezed OUT
After the pressing is over, the cheese should
be laid on dry shelf. with Little fog or
meadow hay under it to expedite the ex.
traction of damp. The cheese should be
turned daily, and well rubbed with II dry
cloth, but after getting firm, once u week
will be sufficient. 1t will be found great
conveniency to have spare press, and cast
iron presses are far rpreferrable to others;
pressure eau be regulated in them at plea.
sure.
"S,I,on rheesc is made by mixing the
evenings c. am with the mornings milk.
in the proportion Of one gallon of cream to
three gallons of sweet milk, and treated as
above.
Wiltshire cheese is made wi h new
milk and cream, in the proportion OF one
quart ofcream 10 two gallons OF new milk,
and treated as above"
Mr. Mackay. who received the first pre-
MUM for his skinned milk cheese, thus de.
tails his process :,
"The cheeses were made from SKINNED
milk. one.half of which had stood "a, and
the other half - heurs. when both were
carefully crcamcd, aud half heated to
degree that will make the whole The requIs-
i,e temperature. The milk, when thus
prepared, receives tho steep or rennst. A
gill of rcnnct, made from calls stomach,
will be sutlicien, tor I quantity Of milk that
vii MAKE rV r'sseSr 'tsf3r!v pounds Afrr