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

the rcEnet is put ia, the milk must stan..@
until It be all properly curdl,el. The curd
is then broken very small viii, skimming
dish, and allowed to settle down till all the
whey be taken off ; it mus, then he cut with
a knife in drainer, and lowed 10 remain in
it I'LL properly cooled. The curd must then ,
be put into vessel, and cut very small
with a cnrd.knife and small quantity at'
salt used ;i it is again put into the drailes
second lime, and allowed 10 remain here
for the space of an hour. It's again taken
out of the drainer, put into vessel, well
washed, and The requisite quantity of salt
added. 1t is then put mo c.a,h, hen in
the cheese va. and lastly in the press, aaJ
the cloth removed thrice a day, until u.c
curd is properly pressed INTO checse."
Mr.. Dickey lea's his nights milk, tor
ull milk cheese, to u temperature eaua! t.
that coming from the COW n the moruiu.,
before he adds the renne:. Mrs. Lumsdea
sets her milk. i. e.,pu,s IL her rennet, wirn
the mix is at alemPerstureo OF IS degrees.
BUrTER.-Mrs. Macipnis. who receivsi
a premium, describes her mode uf rnakiua
and curing butter, ms follows -
"Ear;heuwure vessels are used for keep
ing the milk. and placed in rne dairy ou
cool stone shelves. The milk allowed 10
stand twelve hours, after which the cream
is taken oifand put into eanhrn jars, srd
made into but:er the following day. Tho
butter, when made, cleun washed in spring
water, and half an ounce Of fire salt gwen
TO every pound Of sixteen ounces. /, Is
then kept wound up with cloth, as it accu.
mulalcs, for fourier five days. when it is al
worked together, and auothrr hall-ounce Of
salt added to every pound, aud packed inlo
the vessel that Is to contan it, With wool
en- mallet made for the purpose. A hr,ls
sal. is sprInkIed over tie top, winch IS coz
cred closely up. SO as 10 exclude he air IS
much as possible"
Mr.. M'Kenzie's milk vessels arc all
made of oak the dairy-i.ouse Stands IN M;
airy situation, iu;o which 20 one Is aiIowei
to enter but the dairy ma!. The milk YES.
sels are always scai,!eJ in hot water or
SlcdtIISu DGiSiE t!ii'f arc QStUs
"JoSp ph Leisk makes butter from cream
and milk, because he considers ii only
pracucabie II large darles, to make butler
from cream alone. The mix is put into
large vessels. and left uudIs,urbed Tor four
or five days, until churned. 1t is necessary
, that the mix be actually soured, M, thick
ened. otherwise il will Tot part with all ,hs.
buryraceous mauer bu' it should be soured
By natural, and not by CRITICAL means, by
letting it stand sufficien, time. Two or
more mllkings may be churued together,
provided they are not mixed but IN tho
churn. 1t is necessary to add wurm W..
ter 10 ralsethe temperature 10 80, degIess
otherwise the butter will not all he extracted
from it. The butter is first packei in s'on.,
dishes, and afterwards in wooden kegs. TIE
second packing gives an Uniform color al.d
lus,e TO the butter"
William Melriess begins 10 churn his
cream at temperature Of Sc, degrees whel
churning rises It to 60. Ele does not vssi,
his bultr; but it Is beaten with the hand
ill it is completely cleaned oflhe milk. The
quantity Of milk produced from cows fed
on artificial grasses is mucI, greater. than
that from cows fed on Tho hill; but the
quality OF the latter is much sup rir aotha
OF the former, and yields much more cream.
One pound of fine salt is allowed 10 one
stone of ID lbs Of butter. The butter is
laid aside for two days. when i IS assia
broken Gown, md beaten, with the hand,
and packed into small jars e: l~mi':s ass. =.
Cultiuat~. s s.