Worcester daily spy. [volume] (Worcester [Mass.]) 1850-1888, 1854-07-14

BY John Dale Western, Oneida Co.. N. Y, to whom
the first premium Of the American Institute, award
ed, October, 1852:
milk 80 cows, averaging one year with
another, lbs. cheese per day to a cow Last
year, the season being very dry, the average
was less-say 2 - lbs. per COW. My cheese
making season is about six months, commence
ing about the first of May Put the rennet
into the milk when it is as warm as it
comes from the COW; if the weather is cold,
the milk will require heating to about the
temperature named above, before putting in
the rennet. My mode is to take five rennets
aud put them into a stone jar, holding about
three gallons, and fill the jar with strong
brine; and this 1 frequently fill up the second
time, as the strength will not be exhausted by
using the fluid the first time out; but, Of
course, depends upon the strength Of the rem
net. The rennet from a calf four days old, is
much better, purer and stronger, than one
from calf four weeks old and in saving the
rennet from young calf, part or all the ston--
ach should be saved, mixing with the contents
Of the stomach, half as much pure salt as the
stomach contained Of curd; but if the rennet
is taken from calf fit for veal, no portion of
the contents of the stomach should be saved.
The quantity of rennet used should be such
as would coagulate the milk in about thirty
minutes-say about pint and a half to the
milk of the above number of COWS. If this
does not effect the object, increase the guam
tty trile. There Will be difference in the
strength Of the rennet at different times.
Cut the curd carefully with a wood knife
into squares about an inch, let it stand until
the whey rises above the curd, breaking it up
from the bottom of the vat; then let it stand
until the accumulation Of whey is sufficient to
scald the curd the first, then draw or dip off
thn whey strain and hnat IL tO dor tba7,
turn on your whey, turning and breaking up
the curd while doing so; as soon as it begins
to cool, you strain of the whey again, and
heat it to l04 deg, or l05 deg. then pour on
your heated whey, again, all the while work
lug and breaking up the curd with your hands,
uutilit is entirely fine, letting it remain until
it is cooked to that degree, that by working
the curd in your hands the particles will not
be larger than kernels of wheat; then draw
off the whey, and salt at the rate Of an ordi-
nary sized tea-cup full to Is lbs. curd. After
sailing, continue to work tie curd to the de-
gree OF fineness last named; the curd cannot
be too fine; then put it into the press and let
it stand six hours then turn, bandage and
press IS hours more then place the cheese on
the counterand bandage it, then color cheese
and bandage together; after the coloring mat
ters strikes in, grease well with whey butter,
and never grease any more, but turn and rub
the cheese well every day for four months
after that time turn and rub well about three
timesa week.
The above is good general rule, but not
inyariable In very wet time, when the
milk contains larger quantity of water than
it does at others, the curd might require.a lit
tie more salt, and perhaps little more scald-
ing, and so other variations to which the gem
raj rule is applicable.