Vermont watchman and State journal. [volume] (Montpelier, Vt.) 1836-1883, 1877-01-24

milk should be heated to eighty or eighty-two de
grees before putting In the rennet, and the vat o,
tub should be covered The curd should not b,
handled roughly as it will produce great loss in
weight. After salting the curd IL put into tn,
press where II stands one hour, when It Is removed
and bandaged and then pressed twenty foul
hours. Cheese should be turned daily when on
the racks, and a small amount OF grease used
with which to rub them for the first few DAYS af.
ter removing from the press As good cheese can
| be made from skim milk as much of our new
milk cheese. The milk should be set twenty-four
to thirtysix hours-being careful to keep the mill,
nice and sweet all the time Remove the cream
and add rennet (the milk being at a low tempera-
ture) to coagulate 1t in twenty minutes Leave
water enough in the curd to make 1t mellow-cure
III room Mt temperature Of eli. hty to ninety de-
grees, and market early Too great heat causes
| cheese to puff or swell up.
Professor Stewart said he had heard that West
ern butter has been quoted higher In New York
than that Of Eastern make Good butter making
requires skill-skill wins. II our Western farm
ers with their poor qualities Of grass and in new
country, are out-doing us Of the Fast, in butter
making II skill will take the poor butter from the
''hN'lA u Aftlcle, docs u not
oehoove the farmers Of the Fast with good sweet
farming lands to acquire the skill that will give
US superior article? There is large amount of
iertllizing matter In cheese which goes from the
farmer never to return, while in butter there is
but little fertilizing element In this respect IT
is much better for the farm to sell butter than
cheese.
Colonel Mead believed that the coloring Of but
ter by carrots was superior to any other cooring
process. He had never found that colorng by
this method had injured the keeping qualities of
butter He preferred not to color at all, but did
so simply to accommodate the market
In the afternoon, Mr. William Cooley, of Water
bury, explained his system Of setting milk in sub
merged cans. These cans are about eighteen inches
deep and ten inches in diameter The covers
are fastened down by Stats placed across the top
of each, and the air under the rims Of the covers
prevents the passage Of any water into the cans.
The cans are set into water coolers, which are
lined with metal and fitted with inlet and over
How for using flowing spring water, or are cooled
with ice II the temperature Of the water in the
coolers is kept at from forty degrees to fifty de-
grees the cream will rise in five hours or between
milkings, in which case only cans enough TO hold
single milking are required Sweet cream is &C. |
cured from sweet milk in the shortest possible
space of time The milk is then drawn off from
under the cream by a valve and tube ingeniously
contrived so as to draw off all the milk and leave
all the cream. This saves Swimming and the |
cream is poured out for churning. Mr.. Cooley |
said he had found a temperature of forty-fve de-
grees to be the best At that temperature the |
butter globules rise most rapidly through the |
milk He exhibited can provided with glass |
side in which the members OF the association had |
seen the process of rising Of the cream take place
in five hours. He had tried the heating process.
and considered it next best to the cooling process
but the latter was best He had handled five mil
ions pounds of milk, in two years past, and was
entirely satifed Of the superiority of this process
or butter makers. For making butter and cheese
rom the same milk, it may not be so good, as the
'ream is so thoroughly extracted by it that the
'heese is poor Yet it il easy to return to the
milk as much cream as You like for making cheese
lie had tried shallow setting; but could cool
quicker in the deep can