The Jasper weekly courier. [volume] (Jasper, Ind.) 1858-1922, 1865-06-24


Il II probable that Il great major
Nv 81 tie readers Of the Agricnltnsist
keep less than half dozen good mich
cows. enough for good chees- making
"A Farmers Wife" of Guernsey Co.
Dhin. sends ns the following account
III her simple method, whic. we com
,n-d 10 our reader: "Cheese makingl
i more profitable than butter makinyl
IN the hst moths, for those who haze
mt go.d place to set milk or cream
We seidcfa keep more than four cows;
and irmn that number we make Al
cheese daily. weighing from sto lOl
pounds. The mornings milk. IL strain
ell into kettle with siie nights milk.
and warmed. Then. after having the
runner soaked day or week previ
Gus. pour IN as much as will curdle il
ia Is or 20 minutes. but not sooner.
as too much makes the chess dry, and
apt to crack. A little experience here
however. is all that is necessary. Is It
would BE- impossible 10 tell the exact
amount e runnet 10 the quantity Of
milk. ewing to the great difference in
the quality Of rnnnet. Stir il togeth-
er. and when curdled. LEI il stand i've
or ten minutes. Then cut the curd
in slices with knife. about one inch
thick. and cat crosswise in rue same
manner. Place the kettle again on
the fire; put the hand in down 10 the
ba'tcm. stirring il gentle, so As that
che whcie shall bs heated everly. con
sidersbly more than milk warm. This
will seperste the whey from the cnrd
Remove the kettle from the FIRE, and
let il stand a minute. Dip. or ponr
of the whey on the top; and pour the
curd into larg bntter-bowl. Salt TO
suit the tast. Then cut fine with a
knife. and put il in a crock, and il in
q cool place Ii yon have not such a
place, put in salt enough for the next
cnrd, which will preserve II until the
next morning. Then make another,
and put to press Iprefere this meth
Cd. for two reasons. First. while
making cheese. the family can be pro-
vided with milk and butter. Seconly,
the cheese needs some attention after
putting to press, which can better bs
attended to in the incrning. | uss
the lever press in preference to th'
screw, because the weight Is constant
" pressing. whereas the screw presses
strongest at first. The weight shouls
be light at fret and gradually increas
ed; and, il desirable, the cheese ma
by taken out the same evening am
turned, after washing the cloth (whicl
should be OF linen), and put hack 3
press until morning. when itmay b
taken ont ard rubbed well with butter
rnd placed Oh an airy shelf and tnrnc
and rubbed daily. | preiere letting
remain until morning before turning
as the cloth vii. then come off readil,
leaving the cheese perfectly smooth
II should then DO put back to RENAL
until next morning. Cheese mad
after the above directions. and press
ed in this way, will seldom crack. \
be injured by the cheesc-hv; but
any should crack, rub them vel. VT
-four.
.Cheese. but little inferior - IL
best quality, may be made from Il
milk OF two Or three COWS. By strait
ing the nights milk altogether into
vessel sufficiently large to hold it.
but little cream viii rise when larl
quantity OF milk i contained in
deep vessel. Whatever does ri
should be removed. As it will run ,
in the whey. Add the morning
milk. and proceed a. above. A We
simple, but rude press may be co
sirncted by any farmers wife in Fl
minutes; which will snbserve 60,
purpose. Place the cheese on pie
Of broad board, little inclined, al
use fence rail for lever. PLACER
one erd under bnilding. or any Of
er structure of sufficient weight, ar
Oh tile ether end lean couple Of All
or hang . pail u stones Chez
should Ike pressed only hard enon.
70 remove the whey. A little practi
will make perfect. While pressin
the cheese should always be Ike
shaded from the sun. thing wa a
inaccessible i. we have not our tab
t,r..C,tlv err.J;ad NTH tina mi