Ashtabula weekly telegraph. [volume] (Ashtabula, Ohio) 1853-1873, 1859-09-10
rnr Ind Weeklr Telennnh.


more ability and notoriety.
The first thing needed for cheese making is, q
good apparatus. This however, il not abso.
lutely necessary, is great convenience, and is
the means Of saving much labor. Roe's Pa.
tent Premium Cheese Vat and Heater" is un-
doubtedly little the incest and most perfect
thing Of the kind that has yet been introduced
and in addition to its great convenience, will
probably save its cost, in fuel, iu comparison
with some of the old stamp apparatus, that
were once called convenient. Having this vat
to operate with, the milk at night should be
strained into it, and well cooled by turning cold
water into the space which surrounds the inner
or milk vat which in large dairies should be
filed before the milking has progressed far. and
In warm weather when the milking is finished
the water should be drawn off and the space re-
filed with cold water. The sooner it is well
cooled, the better. 1t is well to stir the milk
two or three times after the milking is finished.
Milk thus cooled, will have richer and s,Ccetc,'
flavor in the morning than that which is set in
pans without any extra cooling. With this
process, but little cream arises, and what does
makes the best of butter, and generally only
about sufficient to supply the wants of the
family.
In the morning after the cream is taken off
the milk Of the morning. as it is brought to the
dairy-house can be strained into that which has
stood in the vat, so that when the milking is
finished, there is no dipping, pouring, or other
handling. You have merely to light your fire
(which little experience swill teach you just
how to manage) and it is soon ready for the
rennet.
Hit is preferred, you can have the milk at the
right temperature, about the time that the milk.
ing is completed. In ,oarm weather it is well
to draw off the water which has stood over
night, and refill with cold. Should you have
ice it will be found convenient. Water at about
so degrees, answers a very good purpose, and
where it can be had much expense for ice will
not pay. A good cistern filled in the winter
or early spring, if well covered, will afford cold
der water than many wells or springs during
the summer Where it is preferred to make
cheese, or curd, at each milking it should first
be well cooled so as to dispel the animal favor,
and then re-warmed. 1t is well known that
milk, when first taken from the COW has favor
which neuer can be restored by any common
process Of warming. That flavor should be
dispelled if you would make good cheese.
This will be found to be very well done when
the milk at morning is added to that which has
been properly treated over night. This method
is the most common.
Before the rennet is added, the whole should
be brought to temperature, of from SS to 80
degrees, the former for warm weather, the latter
for cool, as more heat will escape during the
process of coagulation, which should occupy
about 40 minutes. If the vat stands 10 an open
or airy place, it is we'll to cover it in cool wealth
er, which may be done with a cover made to
fit. There is no doubt, that the coaguating
properties Of the rennet will be more active and
efficient, at the natural temperature of the sto-
mach (96 degrees) which is easily demonstrated,
by taking little milk after the rennet is added,
in basin or dipper, and placing it in Uery warm
water. If the rennet is sufficient it will soon
curdle. This is a very good way to test the
sufficiency of the rennet when there is doubt,
without waiting for its action upon the mass.
The question will here naturally arise, Why
not set the milk at 90? Answer-The curd
when formed at that temperature, will incline to
be tough, so that it is not easily broken with
out waste, and when broken, inclines readily to
cohere, making the operation both tedious aud
wasteful, cruising the whey to look milky Be-
fore the rennet is added, it is we'll to put into
the milk tea-cup full Of salt, to 25 or 80 lbs
of cheese, which has the effect to make the curd
more brittle, and facilitate the separation of
the whey-for the sooner cheese is iceH pre-
pared for the hoop, without waste, after the
curd is formed the better, especially in warm
weather. If coloring is desired, add little
of anatto and alkali to the milk, but
it should be used sparingly.
AS soon as the curd is well formed, it should
be thoroughly, but carefully broken up with
the hands, or an instrument made for the pur-
pose. A frame Of small hoop iron, about five
inches wide, and length suited to the depth of
vat, crossed each way with wire about the size
Of broom wire, so as to form meshes of about
an inch in diameter may be found useful. The
wire should be coarser rather than finer. If
fue, it does not separate it sufficiently But
perhaps there is nothing better than the hands
when skiL!fully used. This operation should
be performed as soon as it can be- without maxi
ing the whey white or milky. If broken rather
soon, it will work off to much better satislac-
tion,.tban when suffered to stand too long
Perform the whole operation as gently as it
can be thoroughly done. There is much slight
in performing this operation roeIl, which requires
experience to attain. A good experienced hand
will make s0eH cheese of rs lbs. A former
practice has been to cross the curd in checks of
l 4 or inches with long kniie--let it stand
until the whey has appeared considerably on
the top, then cross it again, let it stand, dip Off
some whey. then break it. The objections to
this course is, that the curd becomes tough,
and perhaps impossible to get it well broken
without more waste than would have been oe-
casioned in the outset it also delays the whole