Southport telegraph. [volume] (Southport, W.T. [i.e. Kenosha, Wis.]) 1840-1850, 1842-07-13
AGRICULTURAL.

MEssRs. EDfToRs:-In the belief that in none of
the Eastern States, do cows give much milk Off
regularly milked) or of as rich quality, as do
those running on the prares of Northern Illinois,
and Southern Wisconsin; and that in no country
can extensive dairy operations be conducted with
equal profit, considering the comparative necessary
investments IN cows and heifers from SO to $l4,
each; and in land at 10 shillings per acre, which is
but half the annual rent for good pastures and
meadows in New York and New En- gland. These
considerations have induced me to send you
ticle on cheese making, written at the request of
Judge Buel, for the Albany Cultivator in 1884,
The article was written by MIR. Ephraim Perkins,
late of Oneida county, n " now of Burlington,
Racine county, w. T.
| Towing to the length of the article above men,
toned, have taken the liberty to omit portion
of it. ]-ED's TEL.
CHEESE MAKING
In 1928, we myself and sons) COM
menced cheese making from 40 cows, as
prime object, and in the full conviction
that there had been and might be, in that
department, great improvement, both in
the manufacture and management OF cows
to get the greatest yield; that the prnci-
pies involved in cheese making might be
elected and developed, and reduced to sys-
tenn, if not a science, by experiments, by
interchange of views with intelligent far
mers, and observing their process. Here,
the business conversation when farmers
meet, turns much on this subject. How
much cheese per day, each COW! In the
various seasons Of the year, how much
each COW through the season? are passing
questions, and are put by friends remote
also. Answers to these, md tbs theory
Of cheese making, the subscriber has often
been called upon, TO put on paper, and to
point out distinctly as nigh, be, the diff
ference between the former and the latter
process, as practiced by myself and 9TH
ers. This has been done by saying that
the yields per day at full grass in May,
will range from two and half to four
pounds each COW, as they come from the
press, and will shrink about ten per cent.
at six months maturity. The yields per
COW in this section though the season, may
range from $50, to 5OOlbs. each COW; the
latter however, is an extreme point, at
which very few arrive; the calf being taken
from the COW the FIRST week. Last year,
we made from 10 COWS 32,O00!bs. Our
COWS though good for SO large number,
are not as select as some smaller lots. 9th
ers had greater yields.
In stating the dfle renee between the for
mcr aud the latter process Of making, we
say that less heat on the milk and through
the making process, and less salt has been
applied; the cheese made soft, and preserv-
ed from spreading and cracking, and the
depreciation Of flies, by bandaglng. This
is done with cheap cotton cloth, soon after
it comes from the press, ii the weather be
hot Cheese making is chemical opera
ton, subject to atmospheric influences, and
to know how TO meet It's consequent ext
gencies, consists in great measure the
art. The milk is " set" (rennet applied)
in warm weather considerable below the
warmth Of milk directly from the cow
Cool weather requires more warmth, as
the heat is continually passing oft. The
rennet is free from lint and made in guam
tity TO last several weeks, that its power
can be relied upon TO 8 fetch the cheese"
in three quarters Of an hour. or be sure in
an hour be so congested as to be ready to
"break up," which is done with the hands
from bottom to top Of the tub or vat, or
with an u,cnsil made of fine brass wire
like riddle in half inch squares, a sharp
rim, and two balls crossing each other
higher than the milk in the tub. 1t is then
left short time TO settle; then beg in to
dip on the whey, and Of the first put some
over the fire, and as soon as may be grad
, ually increase the warmth in the tub, dip
ping off the whey and making fine the
curd, endeavoriDg by all means TO keep the
whey as green as possible; the greener the
whey the richer and more cheese. For
| the last half hour, which we call the scald
| ing process, we have very little more
than animal or milk heat in the tub, with
the curd made nearly as fine as Indian
corn, which, if all wo-ks well, is ready to
be dipped off into the cnQue or basket in
about two hours from the setting. If the
whey turns whitish, and smell rank and
sour IN hot weather, less heat should be
applied, the process hurried on, and the
salt applied as soon as may be, or the
cheese will be much smaller, dry and hard.
Those who apply greater heat in scalding
| usually cool off in the tub with cold whey
or water. But as tending to be more round
and adhesive, we prefer cooling by expo
sure to the atmosphere, in grinding up the
curd in mill, CATER the whey is well
pressed off in strainer. so as TO be ready
TO receive the salt, which is two pounds Of
| dry salt 10 100 lbs. Of cheese, made so dry
that very little can pass of in the whey
No Injury can be sustained by severe
pressing; 1t may as well be done in one or
two days; it must be effectuaI.
The coloring (if any should be Of an
na'to, dissolved in pure strong lye, kept
in a demijohn or glass bottle. One
large spoon full may color the milk
for twenty pounds Of cheeae. The color