Green-Mountain freeman. [volume] (Montpelier, Vt.) 1844-1884, 1852-02-26

number of quarts which they gave, to the
milking number Of gallons put into a
cheese, "a weight OF cheese after done
pressing, 80 lbs. number of cheese made,
40 all sold at home market for 6 CTS. per ID
number Of lbs. per gallon 10, rate per
season, 100 lbs.
MODE OF MAKING-First days milk put
into 2 air tight cans, holding 6 gals each,
and lowered into the well, below the surface
of the water second days treated after the
usual manner the nights milk, cooled
more thoroughly ; the whole raised to 1000
and over t; rennet applied and stirred briskly
Il or Id minutes more, cut with wire cut
ter to a fineness of corn stirred with a
wooden paddle till cooked hard number of
degrees of heat in scaIding 1000 to ll0o
according to hardness or softness of curd :
no separation of cream took place in the
first days milk and trAing in the last
nights.
QUALITY OF MILK UsED.-Cheese was
made during four days and cream churncd
alternately quantity of butter made, l6 lbs.
| HINTs..-From certain observations which
have made during several years of failure
to produce the best cheese from given
quantity of milk, came to the following
conclusions That electricity is the vital
izing principle Of all animal substances.
Milk, being an animal product, contains a
portion oft; the more recently drawn from
the bag the more there is in it, and the
more rennet it will take to digest a given
quantity. Physicians have noted the fact
that new milk does not digest as directly as
that which has first cooled, and then being
warm or scaIded. The nearer souring also,
the more electricity it contains, it belngthe
nature of acid to excite electricity. ANY
degree Of heat alone will not sour milk. 1t
will remain for several days in the bag at a
temperature of 100 degrees without souring,
though it coagulates. At the same time let
it be drawn into tile air, AID it will sour in
10 hours or less in temperature of 70 10 or
80 So butter will remain sealed up
from the air for years without change, but
will become rancid. if exposed, in AZ hours.
The first point then is, to exclude the air
completely from milk while standing. The
second, to extract the electricity or animal
heat as soon as possible. Small air-tight
vessels are the best for the process but if
these should be to cumbersome and expen-
slve, a wooden follower is recommended,
with cotton cloth tackled around the edges,
and fitting closely the inside of The vat, to
be pressed hard down upon the milk. The
expense of such an article would not exceed
one dollar, and it will pay for itself in the
making Of one cheese. Milk cooled in
large masses, onIy on the bottom and sides,
is longer in cooling, and raises lis cream
more readily. After it has cooled to a
temperature of the air. above, current of
caloric passes down though it to the colder
water below producing decomposition, As
to the advantages of the above process of
making cheese can do no more than to
state the facts ; others, must Judge Of the
quality ofthe article. Several small cheeses
were made while pursuing the above mode,
in the old way, which fell short in weight
one quarter. The quality you can Judge of,
Mr.. Editor. as You are presented with one of
an average a. D. F.au,
LitchfeM, Hcrk. Co., Jan l4th, 1852.