Orleans independent standard. [volume] (Irasburgh, Vt.) 1856-1871, 1870-09-13
House, Farm and Garden.
L. d. r.. COLLINS, Editor.
Mr.. Wizards Lectures at Orono

ry Farming, de5ivered By X A. Willard
at the Maine State College Of agriculture !
and the Mechanic Arts, Orono. Reported |
eGpresslyfor the Maine Farmer By Master |
William B. Oleson.
LECTURE TX. CHEESE MANUFACTURE.
Where large quantities OF milk are bro't
to one place proper appliances for its i'm
mediate manufacture are needed. With
out these appliances the cheese factory
system would be a decided failure. 1t is
fact that there are more inventions made
in America than in any other country
This is doubtless owing to the readiness
with which improvements are received in
this country. The shute is one of the new
Improvements, 1t is an arrangement by
which all the curd may be thrown from
the vat into the sink in moment. It is
used with success in the New York facto-
ries where the highest priced cheese is
made. When the acid is properly devel-
oped, the curd should be Immediately re-
moved from the vat. This removal could
not be effected rapidly enough by the
hands and this defect led to the invention
of the shute. As the shute effects the re-
moval Of curd more rapidly than the hands,
it consequently secures a better cheese.
An association of neighbors may carry
on the manufacture of cheese on a small
scale. Twenty five gallons of milk will
make about twenty pounds Of cheese. If
the cheese is small there is no need of
bandage but it would be better to use one.
The rind should be oiled with fresh butter
to keep it from cracking. The cheese
should be turned every day and rubbed
smartly with the hand to prevent the
cheese fly from depositingits eggs. Cheese
will begin to grow after four or five weeks
and viii be excellent when about months
old. The method of grating cheese is as
follows: Put cheese to press and the next
day pare off and roughen the upper sur
face by scraping with the end of the knife,
The scrapings and parings are then warm
ed with the whey and curd being thorough
ly mixed and stirred in. The new curd is
then added to the previous cheese pressed
and then bandaged, partly, to cover up the
seams
\ cheap arrangement for small dairy
would be to make use of a common tub for
the vat. Have hoop made 10 inches in
diameter and u inches high, with a fol-
lower. The press may be made of l.
foot plank and some scantling. One foot
from each end of the plank, which rests on
the floor, erect two uprights 4 inche:
apart. Fasten one end of piece of joist
4x4 or Axe inches, and II feet long, acting
as a lever, to the upright on one end by
means Of a pin. On the other end which
moves freely between the other two up
rights attach a weight and you have ,
cheap and efficient press. Twenty-fv,
years ago such an arrangement was in gen
eral use in Herkimer county, n. \. On,
gallon wine measure will make one pound
of cheese. To make cheese, put the mill
in tub. Place quantity of the milk il
pan, set in pan of water and then hea
the whole over a stove. Pour this warmed
milk into the tub until the mass attains
temperature of So degrees adding suficien
rennet to cOagulate the mass in forty o
fifty minutes. Then examine it and if tn
, curd break easily, cut into blocks two inch
es square, with the curd knife Let tn
mass rest ten or fifteen minutes for tn
whey TO form. Then after breaking wit
the hands by gently lifting the curds, l.
the mass rest ten or fifteen minutes for tn
| curds to subside Dip of portion of tn
whey and heat in pans as before. In tn
= meanwhile break the curds gently to til
size Of small chestnuts, pouring in war;
whey until the temperature rises to IS d.
grees. Then leave the mass at rest for or
1 half an hour, after which stir the particle
0 until they have firm consistency, and III
t til pressing with the hand they readily ia
!, apart. Dip of the whey down to the cul
= and then strain the curd in q cloth over
willow basket. Break up the mass and q
q ter sailing at the rate of A ounces to
It pounds of curd, put the cheese in pre-,
/ After being taken from the press the chez
a should be placed in a sweet, clean pla
n and properly cared for. In England son
a people have apartiality forskippery chez
n but on the whole the demand is very sma
s Cracks in cheese should be filled befo
S being sent to market as such defects gres
IS " lessen the value of the cheese. Scr
d think that darkened room is the nc
re suitable for a curing room, it being L
u frequented by the cheese fly. But this
e an error. The curing room should be
II light room furnished with plenty of ire
5 air In August and September the chez
Of fly is more troublesome than in any 9th
e month in the year. The best protect
K, against them are cleanliness, sharp ey
h and good care. Shippers which have
le come located should be cut out. Therar
h es should be washed with hot whey.
L. Some of the painted cheeses are t
er Double Gloucester, North Willis and Z
IS am. Cheeses are painted as matter
" fancy that they may bring a better pr
a in market. Over-driving and worry
IS cows by dogs cause bad flavor in chez
ne A badly ventilated curing room will aft
ne every well made cheese. Scurfy che,
ca indicates a fault in manufacture. Che,
is will under certain conditions sometin
n develop within itself organic poisons b,
of process not understood. Some people ho
ever are not affected by these subtle orgs
ic poisons. Such cheese generally 10
~ its poisonous character as it natures
Fresh cheese is slightly acid on the o
n side while good old cheese is ammonia
IL on the outside.
an Saltpetre has long been used in Engla
en- in cheese making and is said to presel
ry the flavor and keep the cheese well. FIR
ur 8 to 81 pounds of saltpetre are used in {
barrel of salt. The coarse curd process;
n a very good one. The cheese is solid
n good texture, having a sweet nutty fla
u and having more butteraceous matter Il
the ordinary cheese. The theory is t
W. more butter is retained where the chess
ire cut in large pieces.
LECTURE " BUTTER MAKING.
le- The cheese factory system has rende
ng butter making profitable. 7 h e fir
in grades of Holstein and Normandy but
are the best in the London market and
els worth 147 shillings sterling per hund
is weight Extra Irish butter, fine gra
is worth in the same market from 10t
Ill I12 shillings The Irish butter is nac