San Marcos free press. [volume] (San Marcos, Tex.) 1877-1892, 1888-09-20
EARN, FIELDMD GARDEN
ADVICE eAsso ON LESSONS LEARNED
FROM EVERYDAY LIFE.

General Rules Tor Outer and Cheese MAX
Ing Approved by u Convention OF Daily
men, Whose object Was to Formulate
n standard for Dairy ProduetA
At the special convention OF dairymeh
recently held at Utica, n. T., whose prih'
cipal object In coming together was 10
formulate a standard ior dairy goods the
committee on butter reported rs ioli0ws'
IL Ia important that tho COWS should 0e
adaptcd 10 the purpose, The feed should
contain tho proper elements for making
buttcr. Az proper feed We recommend q
mixture of bran, corn. oats. milliced anu
pcas with u small amount OF hnseed ana
cottonsced meal This feed should be
mixed In proper proportions The cows
should bo led md iuilkod with regularity
Tho winter should DO pure. the stables
well ventilated. tho cows Kept CLEAN nhu
tho most careful and painstaling care
Ind In all places for cicah'lneSs
Tho cows should bc MIXED, II PoeIl
bic, always by the same person; az
soon az the milk is drawn II SHOULD % &c
for tho cream. The utensils should 90
scaldcd always after being used, ana Rept
perfectly clean and sweet. Tho cream
should be raised within twenty'iour hours
after which il should bo kept at TEN
pcraturc Of Al degs. until the ripenihG
process begins. To perfect the ripch'h&
warm the cream up to u temperature o!
90 dogs. and stir 1t frequently: IhGi.
churn at q temperature varying from "
TO IS dcgs., according to the season ana
surrounding temperature no cream
should he added after the ripcning process
hns begun. When the butter has CONE
alout the size Of kernels OF wheat ara"
of the buttormilk and put In cold ~afci.
Agitnte the butter little, then drnw OF!
tho winter. md rpcat this process until
the water runs clear. Take the butter
out carefully aud weigh It, Then place ii
on tho worker and salt it, one ounce to the
pound. Then wor! the salt II and pick
tho butter immcdiatcly.
Tho committee on cheese reported c
General basis for cheese for export.
First. the milk is supposed to BE- of
nnrmul standard. The temperature o.
which TO add the rcnnct should be % Z"
g8 dcrs, Use sufficient rcnnet to coagulato
In fifty TO sixty minutes. The time to
cut curd Is when it will split clean and
FREQ from the finger when put into the
curd Agituto the milk slightly until
signs of coagulation appear. Stir gently
with the hands for about five minutes DO
fore heat is applied Apply the heat gen,
tly, using one hour to bring the heat to Va
dcrs. in summer and 100 dogs In the au'
tumn. Stir for ten minutes after the
mass Is heated to tho desired point
Then stir occasionally until the curds
seem well cooked, and are firm to the
touch. Now remove tho whey. II the
maker desires to uso the curd sink. lot
him now throw the curd into the
sink and let it drain Stir 1t well,
and keep from mating untu
ready TO apply tho salt. If tho maker
wishes to grind, allow 1t to pack in the
vat or sink After tho degree OF Gcldity
desired Is reached, the curd is to be cut
up and ground. Tho salt can now he ap
Piled. In either case tho curd must be
kept warm. Do not let 1t get below 10
dcgs. Put to press at about 90 dogs
Apply the pressure gently for tho hrst
hour. Keep tho cheese In the press until
after dinner tho following day. Keep oil
cloths, followers ond hoops clean ana
sweet. Scald them every doy. This IL
necessary to keep clean, bright surface
Keep the cheese shelves clean Tho tenn
pemtup of the curing room should bo
kept ut about 70 degs.. and tho room well
ventlutcd, yet no wind should Ike allowed
to blow on tho cheese Know that your
thermometers are correct. To make home
made cheese, set ut low temperature,
cook lighter, stir less and salt leRs. Make
It point 10 retain moisture in your
cheese.