Ashtabula telegraph. (Ashtabula, Ohio) 1874-1880, 1879-03-07
Continued from last lrssk.
The Manufacture of Cheese.
b. n. CARTER, OF PERRY.


Mr.. President, Ladies' and Gentlemen Of
the Conventions The manufacture Of the
great Staple, cheese, has occupied the at
tentiOn, and employed the ingenuity Of
nearly every nation. Laplander, Chinese,
Arab, Italian, Frenchman, German and
Englishman, has mace each his cheese, and
the productions are almost as various as
the producers; for we have almost every
thing in this shape, from the "mOttled"
Chinese, and the partially putrd 'fLim-
burger" to the more palatable offspring of
American dsiries.
1t is to the consideration Of certain mat
teTs connected with the last named dsiries
that We now invite your attention for
short time.
In order to be successful in the manu-
facture Of cheese it is necessary in the hrst
place to haYe implements with which to
work.
a good cheese vat I consider almost
indispensable, and Of good results are
expected) is absolutely so. A tin hoop
double, or hoop within hoop is the best.
A curd knife for cutting curd; q stone
crock, holding about fifteen gallons, for
soaking and preparing rennet; tin dipper
holding about three quarts; a wooden curd
scoop; brossn corn brush for sweeping up
the particles of curd in clearing out the
vat; pair Of small scales for weighing
salt, &C.; filler, g good thermometer;
cloth strainer about yard square, one to
each vat; a ladder neatly made, with two
cross pieces and side pieces of right length
to reach across the cheese vat on which TO
spread the strsiner for straining the milk;
pressing cloths, half yard square larger Or
smaller) according to size of hoops.
Treatment of Milk.-When the milk is
drawn from the COWS at night it should be
strained into the milk can and thoroughly
cooled, that it may be preserved sweet.
Cool and strain the mornings milk into
the can, and it is ready to start for the
factory.
Cn arriving at the factory it is weighed
and run into the vat. And then heat the
whole from so to 80 degrees in warm wealth
er, and "a to Sc degrees in cold weather,
Z. g. spring and fall.
Setting the Chesse.-When the milk is at
the right temperature, shut OF heat, and
and then add Of prepared rennet sufficient
| quantity to produce eOagulatlOn, 50 that
you can discover the milk TO begin to Othick-
/ en- in about twenty or twenty-five inmates.
/ And of such preparation Of rennet as hsre-
after described, about half pint viii be
| sufficient for fifty gallons of milk; but as
the rennet will vary in strength the guam
titY must be regulated by experiment, the
length Of time it takes the milk to begin
to thieken, being the guide. Pour the rem
net into the milk and stir the mass briskly
and thoroughly five minutes, after which
stir the 5op Of the milk gently every minute
or so in order to keep the cream from ris-
ing. Cease stirring the moment the milk
begins to thicken and then let it remain
| quiet.
Cutting the curd.-When the curd is the
consistency Of good firm custard, and will
by thrusting in finger and lifting a pOr
.l..tion of it, break with smooth clean frae'
Dr. l,elI..a1s -ehoVld be in about 40 minutes
lIesyaS iIOOtff-acnegs,k IL mt in Take the