Vermont phÅ“nix. [volume] (Brattleboro, Vt.) 1834-1955, 1847-07-29
aDttrmIturaI.
Cheese Making.
o. II. PLATT, EDITOR.

The s,., ,h;,, IN bs l,otsd ,se, :, ,b.s.s
s,;rv l. 10 nr,y;de dozen or m,re GOOD cows
and these with Gll and regular supplv Of nutri
,o,,s food Inland p,s,ures or herbage that grows
on div land Yields more cheese per GALLON of milk
a. weIl az more nor wool from he same cows thar
Grass which grows on we, snnr soils Having se
Cured suf;cient onan,i,y Of milk daily 10 nike a
GOOD cheese The nex, step ;s TO separate a the
c,rd FOR, ,hs ,.hsy and ~, ain .s much ~ the hu,.
ter mr. cream in The e,rmer as practicable Ir this
Is skiIf,y done. and the cheese prupetly sailed
with nure cal, nresscd and cnred n most yainable
product rewards the labor Of the dairymsu. DIFF
ferent persons have very unlike methods for saving
rennets. and preparing them for use. We have
pohinp new or worthy of note TO offer on this point,
A word of caution. however. to the dairy-wonsn
NOT 10 let iucipeu, decomposition in the prepared
en,ral he such az ia impart an offensive taste or
odor 10 the cheese a, any time A defective rennet
will spoiI an otherwise most valuable curd. which
no after treatment can remedy.
When the gastric Juice, or animal substance is
inst what |, should be- the use Of TOO much rennet is
a yery common error. According to MIR Colman.
the rule in the best English daries is to put into
the milk no more rennct than will suffice 10 coagu.
late the same or separate the curd in fifty minutes
Dairy women are apt TO be IN hurry TO get on
with their work and in their impotence throw in
aud ;ncornora,a with The curd IN much gastric mai,
o. Ir ,ha r;IL III, an,ona,-,emne,,,u,a yery
Ih,l. iii .nsys, tho n,rnnse Nj C,Jm,n .,ys
~ w a"."e' ~, ~ Ppu-s w.
the temperature "l the milk, when the rennet IS
applied, should be from gu to 81 deg. rahrenhet
He also remarks that the dary-women in some
parts of ENGLAND who make very good cheese
,..Lo ,ha;.1Sho..a. Ill. H., i; .o.,,,I,,a a, !,
..,, ..,,,. III. .haasa 4. "a Il r.y.
.e'! ~" 'e'"P.' III 90. ~ 10 ~
10 NEE, quick demand. "ey "Ne"'se SAT- 'he'',
much practical value; for we have studied with
some care the art as well the science Of cheese
mak;ng
Var;,,s .ontrivances are in nae IN, emitting or
'nio"s o'"'' a"'eS "'e W use ,"' eu"'"s ~
preakhhg the curuliho nNe pieces "heh " 70 iu'J
solidihed he operation should be performed
with care and by an experienced hand. II IS easy
TO rob cheese Of much oil its richness before il
goes 10 press
m. 1n,n,;,v of AL, IN he mead ia one nouud IN
f-"' ~ II, go I,I - r. ~ -,
IT. .acs..,I, a. r. -.
kind 1 ne eve' press 70 p'e'e'ao'e " '''e ss'e"
because II follows down the compression oil the
curd with an uniform weight, aud screw does
not
A. ,ha d.,n.nd far Ane,;c,, cheese ia ranidly
a. 's .N'' %i - cI,; , :.
eA'enue"g ~ .ns'a"u '"s w. E'.,;Is, J".,as. 49,
.'e "e'eo'eo' o'' ~ s' '
al, conversation with one of The larpest wholesale
.h..s. ro,o.,s and nrnvision dealers in the souptry
he nogrstrd ina, there were two great faults Of III,
Am.Tirsn ch.ear winch snne what pr,iudired lis sail
"a Inc Enal;sh marks,s He i. a pers,n in who's
~ ~. ."s'Ji ~'';.n.. .n,;,. .op6isnc. NAV h,
nlarsd
a.. WAS please IN say that he had had aheeses ffon
the JIn;,. states As good as any he had ever seen
s"a ha, he general character ~ Inc article WINS great
H. ~ ;nns,vsJ .,ocs he frst lamentations.
Rnr ne frsi CauIt was The Stiffness Of the rind
orsn .,astad and he ch.ese became suoe from tina
;,.nn,',sncs Th;s h. considered AZ owing IN IN
cb' h.;n, ton rich II ~. Il il a fault which ma,
=" III Tbe Fnolis, cb-esrs som arouirr
or,ai 6rmnrss. and have piyen above the ouin,n q
an Enoiish woman a, 10 how this is affected.
think prnlrr however 10 add the directions oi mos