New-York daily tribune. [volume] (New-York [N.Y.]) 1842-1866, 1859-07-28

quarts Of Xix by sblmmlng closer IMAM docs Mr.
CLARK a. for instance, will be by the following
table, kept by daryman near Chester;
Month. Mil Cream
OBSERVATION-DISCLOSURES. $50 l@4
D'csnib.r............ ......... 4iIo -,
jHS,...........:....::.,s siS LEI Il"
or ranging from Fix to eight quarts Of milk TO one
Of cream The cream that remains in the milk at Mr..
Clarks dairy ia not by any means lost, for it is all
worked into cheese with the skinned milk. In Sum-
n er-tine, when the market may be overlooked with
cream, be either sends portion Of milk TO the city,
or works it up, cream and all, into cheese.
CHEEsE-MAKING.
The process Of cheese-msking in use here does not
much differ from that practiced elsewhere. The
skinned milk IL put into large tin watts, placed in
wooden cases leaving between the two chamber In
to which stsam from boiler may be discharged.
The mix is heated in this way TO about s' Fahren-
helt when the rennet is added and suffered 10 stand
for three quarters Of an hour, or until IN curd
There are two of these large watts OF the caps
cities respectively of 200 and 800 quarts The curd
having been nicely formed, il is cut with FIRST
wooden rake and arerw ard frame Of small squares
Of tin The wooden rake, machine as IT is csled
has six org thin teeth about eighteen inches in length
made fiat ike the tines Of adlggng fork. lp the heal
piece to ch they attached stout short handle
is ret at right angles With the teeth The other tool
consists Of a light iron frame OF l412o inches, the
whole space inside which is filed with squares Of Tin
about al inch square, made by strips crossing each
other and sodereo together st each place OF Junction
The wooden tool first, and this latter one aferward
are drawn through the curd 10 and fro until 1t Is cut
INTO proper consistency for pressing. IL wheyed
of ard the steam ain let on, when the whole mass
il worked by hand, until il is heated up to 70 TO
COo Fahrenheit according othe heat OF the weather,
and the way in which the milk has been SKINNED IL
now stands fifteen Ia thirty minutes when 1t ia re-
moved from the watts 70 links and left 10 drain The
draining complete, 1t is sailed put into hoops, and
pressed for -four hours. From the press II goes
to the curing rooms long, cool apartment with stone
walls and a grouted foor-where the cheese' are
upon wooden shelves, and are turned once or twice
day So tia. both sides will dry and harden evenly. In
the curing they stand for month or forty days
and are then ready 70 be packed and shipped
In Winter SIX cbeeses sent away each day, out
in Summer fifteen, weighing an average OF 80 lbs.
each They are almovt all sold to go South, the
pnce usually obtained being seven cents per pound.
Chez ak ing j. commenced IN the morning. to give
time TO go through all the parts Of the process.
twill be Understood that in all the different stages
of the cheese making process the greatest attention
must be given 10 details and the best cheese can only
be made by skiul hands. IT. for instance, the milk
il he.ted to too high temperature until the curd s
obtained. the oily particles-tbose which imPar al
the richness TO cheese-will run off with the whey
And if during the hand-workog Of the curd so much
heat il added as 10 scorcb the smallest portion, the
faint will be communicated 70 the entire mass. So
too if milk is curdled below $50 the cream is as likely
TO work off with the whey when oveTh-ated. Tue
fact IL that the butery particles remain in suspension
in the watery portions Of the mix st certain temper
ature and at a certain other Will be csugtt IN the
curd, while any extreme departure from this degree
If beat will suffer them TO flow out IN the whey.
Perhaps there is no part Of cbeese-Inskng OF 40
much Importance s. the preparation of the rennet.
This es our country readers all know is made of the
inner lnr T. or membrane, of the stomach Of
the young sucking cali, ard the use Of It was una
doubtedly suggested by observing the complete and
rapid coo eula,lon curdllng of milk in the stomach
Of calf newly billed The mode of preparing rerne.
a. given BY Mr.. Fish Of H-rkner Co, in statement
made by request Of our State Agricultural Society, is
rs follows: The reunet should never be taken from
the calf till the e1cremeut shows the animal 10 be
in perfect heath. II should be emp'ied Of its con-
tents sailed and dried, without any scraping or
rinsing ard kept dry for year wien il will be
III for use. l. should No. be aOEed Ia gather damp
ness or Its strength will evaporste. 10 prepare !,
for use INTO ten gallons Of water, blood warm put
ten renne;s; cburn and rub them for tverty-tour
hours; then rub and press them to get the strength;
stretch salt, and dry them a. before. They will
gain strength for second Make the liquor as
sat ss !. can be made and settle II. sepsrsss
it from the sediment if eDy, ala it is nj Tor use
IS, emops. tao Ounces Of cloves, two ounces of Gin
"nanon, apt two ounces OF common sage are some
times added 10 the liquor 10 preserve H. flavor and
quicken it, action Ii kept cool in stone jar il viii
&" Keep sweet AIRY length of time required, ard unit
form strength IS secured while ii lasts. Str be-
foe dipping of. To set milk, take OF II enough TO
"curde mix firm il forty minutes.
NJ Flint, a BIS sdui-al.e w0Ik 81 Dairy Fasn.ng,