The Vancouver independent. (Vancouver, W.T. [Wash.]) 1875-1910, 1878-05-30
The Dairy System of England,

is very largely In vogue IN England. In
stead of Swimming the milk and using
the cream only in the process, the milk
and cream together are reduced to low
temperature, and after remaining in the
milK-room for from five to seven days,
it is, by the use of warm water, raised to
a temperature of from seventy to seventy
five degrees, and is then churned altogeth-
er. 1t takes some labor to produce but
ter after this fashion, and the churning is
usually done in quantities of from fifty
to sixty gallons, in large barrel churns
run by pony or dog power. When
cream only is used to make the butter,
the milk remaining after the butter is
gathered is often used to make cheese
but when the milk and cream are churned
together, as above described, the residu-
UNI is fed almost without exception to
hogs-although it has strong nutritive
qualities, and when allowed to ferment
becomes more or less intoxicating.
Butter in England is product univer-
sally used. 1t takes the place Of oil in
other countries, and notwithstanding the
immense domestic production large guam
titles are shipped from Germany and
Holland to London and other large towns
of Britain.
Cheese is made by curdling the entire
milk or only the milk after the cream
has been separated from it, 1t is first
necessary to secure a runnet or rennet,
for purposes of coagulation, from the
fourth stomach of sucking calf. The
rennet is taken from the calf as soon as
killed, and is kept by being dried and
sailed. When wanted it is customary to
cut it in small pieces, and after soaking
for few days in water, the liquid is ready
for use. These rcnnets, already prepared,
are imported in large numbers from Ire
land, and are known in commerce as
wells.
In making cheese sufficient quantity
of milk is first secured to make the de-
sired number of cheeses. The milk Is
first strained through hair sieve, as 1t
comes from the cows, and before 1t coOls
the rennet is added. Different quantities
of rennct are used according to circum-
stances, but certainly sufficient quaint
ty to curdle the milk within the space of
an hour. 1t is customary to put in some
colorng matter also, to give reddish
tinge to the cheese. The material used
is generally annatto, which is dissolved
in small quantity of milk, and then
added to that to be curdled, giving it a
deep red color. The rennet being put in,
the whole is covered with thick canvas
cloth, and left TO the process of coagula-
ton. When there is not a sufficient
quantity of milk from one milking to
answer the purpose, it is the custom to
warm the milk to be mixed with the new
milk to the same temperature as that
lust taken from the cow-after which the
cheese making process is the same.
1t has been ascertained by practice,
that the most convenient and economic
temperature for making cheese is about
ninety degrees. The curdling should not
continue longer than an hour, nor less.
If it takes place too quick the curd is
hard and tough, and lacks tlsvor-and if
too slow, the cheese will not hold togeth-
er with required consistency.
The curd is separated from the whey
by cutting it quickly at every point with
a common table knife, or one made for
the purpose. When the cutting is done
the whey rises rapidly to the surface, and
the curd falls to the bottom. The whey
is now Immediately removed by bsiling
it out, or the use of a syphon. The
curd is then taken out and allowed to
drain itself upon large sieve-after
which, by continued pressing, all the
whey which can possibly be exuded Is
removed. The curd is then submitted to
the cheese press, consisting of wooden
mold of desired shape and size, inlaid
with linen cloth, which is destined as
a covering of the cheese when it is fin
ished. An hour or two is usually sutti-
Gent for the first pressing. 1t is then
taken out, supplied with fresh cloth,
and replaced in the press-this is done
at intervals of about six hours-at the
end of three days the cheese may be said
to be completed. 1t is now taken to a
warm room, and is rubbed with salt for
eight or ten days, washed once or twice
with hot water, and rubbed with butter
to keep it from cracking. 1t is then
shelved ready for sale. 1t should be kept
cool and turned daily-and special care
should be taken that it does not fall a
prey to insects.
Some cheeses are required to be of pc
culiar richness, and when this is the case
an additional quantity of cream is added
TO suit the taste. There is considerable
waste in the process of making very rich
cream cheeses, but the price is so much
larger than that obtained for the inferior
varieties, that ample compensation is re-
ceived.
How He FAILED.-Thcre is a large
class of persons who buy and exhibit
fowls merely for a feeling of pride in