Ashtabula telegraph. (Ashtabula, Ohio) 1874-1880, 1879-02-28
.'s::g|!T''!SSlDMPTION q :! PRICES F!

+ may be d.gaHn Oh, leaving Gnu ..y>ssOs1l
i the. curd so that it can be freely stirred and
Y kept loose. Examine by smell aud taste
and when YoH axe SURE their is 90 aeid oI
the whey drain, il. entirely of and put b
the salt, stir and mix it thoroughly some
minutes, let it stand 3 short time; so as tc
expose the whole to the air, which will
bring out beautiful color; i is then ready
to put into the press.
Pressing and BGRdGgiRg. g.-fRe ,curd, il
all the conditions have been properly OBJ
served, will have a sourish, but By nc
means Hnpleasant smell, and a firm, eeR,
pact, elastic texture. Place the hoop on
bed of the pEass, the pressing cloth top Of
the hoop, drsW&5e bandage on to the flleI
and press the cloth into the bottom OF the
hoop, scoop the eUrd 6Eom the vat into the
kRoop; when enough forR cheese is in, pull
OFT the filler, spread the sBgRssing cloth on
top put on the board and Ilst 5t stand few
MINUTES, then apply pressure, gently at
| first, increasing as the whey ceases 70 flow
and az the end Of an hour give it tie fnll
pOWer0f the press.
AftaC standing an hour longer lOosea up
the seraF, draw the press board out, Re
move the kOop and pressing cloth from the
cheese, fE Ehe bandage in place, put on the
press cloth, ,rtFIn the hoop bottom up and
Slip it on the tq2eese, turn over hoop and
cheese together ~ the press bed, smooth
down the edge of,ghs bandage and spread
on the top cloth, put CqR the board, place
the hoop directly under she screw, apply
the pressure, and see thsCl ths full power Of
the Ipress IS all the time ,!exRFtsd upon it
until removed. One days pressing will
answer. When the cheese is sufficiently
pressed take it out of the hoop, --tisiipoYs che
cloths. rub the cheese over with warn grease
and carry it to the curing room.
CurinG Room. Which should be we'll
lighted, well ventilated, and neither too
warm nor too cold, and the air should be
rather moist than dry.
Air from the outsl,1e should be admitted
ONLY At night in hot westhNg. Place the
cheese on a turning covel' turn ltsEer every
day, uub off any mould th " m&y eS@set,
and occasionally little grea. y u Lise saF
face appears dry and disposed t. crack.
A temperture from 90 to 20 .'eSfeeS is
the best for curing cheese.
Above 80 degrees tends to make a 'beeas
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.
~-eN~ ~ - . eoIt &C Nfsla Z &c sAAiC AAGtalsess
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 calfs stomach should pre-
sent a white appearance, and is then easily
preserved, which if filled with blood, il Is
very apt TO tsint. 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, lthe line OF division is easily de- |
termined by the appearance and you hold /
in your hand the "rennet."
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 again
with salt so as TO touch every part, and
hang up in dry cool place, where it will
not contract moisture, and when thorough
ly dried, put as many as you choose IN a
paper bag, tie up tightly and put away in !