, 1843-07-22
On Cheese Making.

ing. and the flavor of the cheese de-
ponds very much upon the manner in
which it is prepared. For this pur-
pose, the stomach or nav Of some
Illuminating animal. is made use Of, and
that al a young cali is preferred by
the dairy Various opinions
have prevailed al different times with
regard TO the use of renner. The
Jews made use of the juice Of plants
for ~coagulating milk for cheese max
ing. as the use of rennet was strictly
forbidden by the Mosaic law. The
Dutch cheese of commerce is made
by c~oaguIaiIng the milk with muriatic
acid. which, combining with animal
alkali, contained in the milk. forms
murlate OF ammonia; anG it is owing
10 the presence Of this salt. Dutch
cheese has such 4 sharp pungenttaste.
like the saiamonIac Of the shops
When the stomach of a Young calf
has been taken out, which is intend
ed 10 be used as rcnnet, the contents
should be emptied out, and the bag
washed very clean. and laid down in
to 4 stone jar. or some other conven-
lent vessel, and covered with 4 strong
brine.
1t is the custom Of some TO save
the coagulated mix or curd. contain
ed in the stomach. when the calf was
killed; but it is found extremely diff
cult TO keep it sweet, and therefore ii
is now neglected al most dairies.-
When the nav has been about four
DAYS in the brine, it should be taken
out and drained, and put into a new
brine. sufficient in quantity to cover
the nav: in which there should he
put. at the rate Of one lemon, and
one ounce of cloves. to four mawS.
After the rennet is thus prepared, 1t
should lie kept closely covered, 50 as
10 exclude the air as much as possible.
A stone Jug Of sufficient size. closely
corked. is well calculated for contain
ing il during summer.
Rennet which has been kept in this
manner one wear, is found TO be bet,
ter than such as has been newly pre-
pared.
In whatever way the renucti is pre-,
pared. it should Ice done before the sea.
son for cheese-making commences. in
sufficient quantity for the season. 1t
should all be prepared in one vessel
that the whole quantity may be as
simulated in strength as well as flavor.
Que very great defect in most of our
small diaries, is a want OF uniformity
in the quality of the cheese; and with
large ones. that we have never adopt
ed any particular standard for quality
which should be known in market By
a particular name.
In England, cheese making is re
duced to a system. and the KIND o
cheese to be made being decided up
on. the particular process for thai
kind is pursued; and the cheese are
produced with as much uniformity. a!
our bakers make their bread from the
same flour; and thus cheeses are
known from one end Of the kingdom
TO the other by name; and Il person
wishing to purchase Of any given va
riety. can send for it with as little
DANGER of being deceived. as there
would be, if he sent TO the bakers fol-
a loaf of brown bread or a loaf O
white.
Now this uniformity Of quality
which should be known by name ii
our market, is what is wanted &c
make our cheese compare with any II
the world. as no country produce:
finer or richer pasturage for cows
The first great step towards this, !:
the careful preparation of the rennet
TO have an article of the same strength
and flavor thro' the whole season
and this a only be done by having
it all prepared together. before the
| season CONTINGENCIES Iiho 10 So mr.
portant a part of the process, that il
shouId never be trusted to unskllluI
hands.
Ii is a very common practice fol
dairy women to send to the butchers
and purchase dried maws. This is
risking the produce Of the dairy, as II
is next to impossible to tell, after the
nav has been dried, whether it was
carefully done-and if not, no after
process can restore it. And if the
rennet is bad, the most skIlful opera
tor canno, produce good cheese with
it. If you have not sufficient maws
IN preparation for the season, they
should be purchased of the butcher
when first taken out, and prepared
under your own direction. 1t has
been nrac,iced Sv some 10 make use