Ashtabula telegraph. (Ashtabula, Ohio) 1874-1880, 1879-03-07

ne Nhb aIlU uchb uueN6UlNs 10 u
however, use no violent motion, and
~ NgEall,E he very careful not to rub or grind
q, 44ien hiss that will whiten the whey,
,rs into at .s,h loss. Raise the heat slowly;
ten. general rule, oRe degree in five min
I +oss or twelve degrees in an hour, is fast
!. : ugh in all cases when the milk is sweet,
5ut, Il the milk be little sour iFhon you
begin, a little more haste is necessary ,Tith
every stage Of the process, and especially
with heating.
When the heat arrives at "a degrees, shut
il of and it will probably run up about two
degrees more, but be especially careful not
to set it above 96 degrees at any time.
Continue to stir the curd, until upon leaV-
ing it to stand quiet few minutes it will
otstiek and pack together in the bottom
of the vet. At this time part Of the whey
may be. dzsHn of, leaving enough to cover
the curd so that it can be freely stirred and
kept loose. Examine by smell and taste,
and when YOU are sure their is an acid on
the whey, drain it, teqtirely of and put IN
the salt, stir and mig It thoroughly some
minutes, let it stand short time; so as to
expose the whole to the air, which will
bring out beautiful color; Il is then ready
to put into the press.
PRESSING and BdndGqino. The ,eurd, II
all the conditions have been properly OBJ
served, will have q sourish, but By nc
means unpleasant smell, and a firm, con-
pact, elastic texture. Place the hoop on
bed of the pFsEs, the pressing cloth top OF
the hoop, draWdRe bandage on to the filler
and press the CLOTH into the bottom OF the
hoop, scoop the eurd GEom the vat into the
E6oop; when enough for s cheese is in, pull
oGt the filler, spread the sByssSing cloth on
top. put on the board and ile55 5t stand q few
MINUTES, then apply pressure, gently at
first, increasing as the whey ceases 70 hoW
and AC the end Of an hour give it the full
pOEe1of the press.
Alta, standing an hour longer loossq up
the seseN, draw the press board out Re
move the kOop and pressing cloth from t1e
cheese, fK Ehe bandsge in place, put on bDe
press cloth,ftFIn the hoop bottom up and
| Slip it on the eqReese, turn over hoop ana
| cheese together ~ the press bed, smooth
down the edge of,Vhs bandage and spread
/ on the top cloth, put T9R the board, place
the hoop directly under e,he screw, apply
the pressure, and see that, ths full power OF
the press is all the time excited upon It
until removed. One days pressing will
answer. When the cheese is SUFFICIENTLY
pressed take it out of the hoop. SsmoEe tbe
cloths, rub the cheese over with warR grease
and carry it to the curing room.
CuTin0 Boom. Which should be %ell
lighted, we'll ventilated, and neither TOO
warm nor too cold, and the air should oe
rather moist than dry.
Ar from the outs, 3e should be admitted
only 1t night in hot WeStnNS- flace the
cheese on a turning eoveI, turn IL SEer ever
day, nsb off any mould th " lssy $4,000 SCI
and occasionally little grea. u sEe e0'
face appears dry and disposed t. crack.
A temperture from 60 to 20 LNegEees is
the best for curing cheese.
Above 80 degrees tends to make a c'besAa
strong favored, below 90 to make it bitter.
An occasional rubbing over with a cloth
wrung out OF hot sweet whey, will give the
cheese a bright clean appearance.
HOtg 10 Preserve and Prepare ReHBst.-
Keep the calf until at least six days old.
Let him have full meal at night, and in the
morning none. After breakfast, and the
milking and other chores are done, proceed
to kill HIM by thoroughly bleeding him in
the neck. The calf's stomach should pre-
sent a white appearance, and is then easily
preserved, which if filled with blood, il Is
very apt to taint. Open the calf, find the
small intestine leading from the second
stomach cut it of two inches from the nav,
grasp this aud the upper end Of the second
stomach, (the line OF division is easily de-
termined by the appearanoe) and you hold
in your hand the "Fennet."
Turn the skin wrong side out, remove all
dirt with dry cloth, rub it over with salt
and turn 1t back right side out, rub sgain
with salt so as 70 touch every part, and
hang up in q dry cool place, where it will
not contract moisture, and when thorough
ly dried, put as many as you choose In
paper bag, tie up tightly and put away in !