Ashtabula weekly telegraph. [volume] (Ashtabula, Ohio) 1853-1873, 1859-10-22


care Of" New ones require some attention
each day, until about two weeks old, after
which, from one to three days, according to
age and stale of the weather When al
lowed to stand, and mould upon the shelves,
so that it will not rub OF, the cheese is
really damaged, for it will continue to
penetrate until it is spoiled A room some
what airy is preferable to a very close one
for curing cheese, especially in regard to
favor, but current of air is liable to chap
or crack them.
ennet.-This active and efficient agent
is frequently made responsible in the minds
of individuals for nearly all the various con-
dtions of cheese that are imperfect, and
perhaps no harmless agent is more unrea-
sonably slandered. No one question is,
perhaps, more frequently asked, than the
one in relation to its preservation and pre-
paration, and perhaps few in reference to
cheesemaking are more easily answered,
which is merely to say-Preserre IL anil keep
ii S1ceet According to our experience, that
which is the most free from any objection
able favor, is prepared from the stomach
of the calf when killed, with it nearly or
quite empty, which will be in about "a
hours after sucking, at from three to FIVE
days old, according to its development and
healthy action, when the stomach will be
white and clean.
They will generally commence picking up
dirt after four or five days, consequently,
we find dirty nav If kept after this
age for veal, or otherwise, the calf should
be muzzled, or otherwise prevented from
obtaining anything Objectionable, for two
days previous to killing. The rennet-as
commonly called-when taken from the
calf, should be allowed to rool after which
it should be well salted, and stretched upon
a hoop or bow, and hung in a moderately
dry place, to cure and dry If allowed to
remain in damp place, it will gradually
loose strength, especially in damp weather.
BY keeping, rennet gradually looses its ma
tural unpleasant odor, which is very promi-
nent, when fresh, without loosing any of
its coagulating properties, which are gen.
orally thought to improve. 1t is well not
to nse them until about year old, and
they may be seeH kept for years. Rennet,
thus preserved and kept will produce an
infusion, nearly tasteless, except the salt,
and if properly used, cannot produce any OBJ
jectionable feature in cheese, either in ap-
pearance or flavor Therefore, we would
consider it as safe a method as can be adopt
ed.
Another method which is quite common
and very good, is to kill the calf at from
six to eight hours after sucking, when the
nav will contain quantity of solid curd,
white and clean, if proper care has been
taken to keep the animal from dirt or other
substances. This ShoHld be emptied out
and well salted, and returned into the nav,
and hung up where it will dry and cure,
and should not be used until the second
year. Another method is to pack them n
a crock or jar with plenty Of salt, and al
lowed thus to stand, until wanted for use,
sometimes they are taken up and dried,
after being thoroughly picked. The sweet
ness is improved by drying-thatis, greater
freedom from the animal or stomach flavor.
Another method practiced by some is to
kill the calf in from one to two hours after
sucking. At this time the stomach will
contain quite nearly in curd and whey the
bulk of the milk, as taken from the cow
In this case, the whole contents are pre-
served for use This mag be economy, so
far as rennet is concerned-but cheeSe.mak-
ers who are partial to .fne .farored cheese,
appear to be generally prejndiced against
it, as tending to induce a rank flavor; and
we do not see how it can be otherwise, when
used for cheese, to cure in warm weather.
In the report of the State Board Of Agri-
culture for 1857, page I57, b. ANDREws,
states bis method as being according TO
this last. We would like to know, whether
he continues this practice, and whether he
has eUsr discovered any tendency of rennet
thus preserved, to induce an unpleasant
flavor. Also, how long the whey and curd
should be preserved, before it is fit for use,
and whether it should be excluded from the
air, and for his dairy of 40 cows, how much
storage for rennet he finds necessary III
this method is not Objectionable, we are
prepared to say, no matter how the rennet
is treated, so that it is Kept sweet, There
must be strong tendency in the whey to
acidily which will increase its coagnlating
properties, but alb acids are considered to
increase the pungent taste in cheese, which
makes it Objectionable to the majority.
To prepare rennet for use, the quantity
should be according to the size Of the dairy,
preparing a sufficient supply for two or
three weeks. Those without the curi are