Deseret evening news. [volume] (Great Salt Lake City [Utah]) 1867-1920, 1890-04-28

| twenty or twenty uNe minute
When that appears on the dippe
cover up and leave alone until read
for more work. Either cut or brea.
with the hands. II cutting usa
knife made Of thin, hard wood, as
leaves the curd rougher than il CT
with a steel knife. But prefer IN
plan Of breaking with the hands, pu
ting the hand to the bottom Of IN
curd, with fingers apart, bringin
them up carefully, and allowing III
cuni 10 pass between them. The
put on the strainer for the dippiD
Of whey, leaving plenty for breal
ing again, without being haush 70
first heating. For cooking the cur
warm TO IS deg; then rest awhile
dip Off more whey If desirable
warming TO 9S or 100, and stirrinj
the while so as have it work evenly
Then cover up. When the whey /
well separated from the cUrd, draiI
and salt. While warm put on 1
portion Of very fine salt, and avoit
stirring the PARTICLES Of curd. Gu
curds when prepared for the hOOI
were Of the size Of kernels Of wi heat Ol
corn, and looked very beautiful. Pu
on the salt, and stir with care; thii
hells to separate the whey. Pres,
lightly at first. After an hour or -
turnand put on the bandage.I amun
acquainted with the Gruyere pattern,
but have assisted in making many
thousands Of pounds Of cheese. We
always used little cOloring ifthe
cheese when cured, making il near
the color Of butter when cows are
fei on fresh grass. IL should he 4
very clear lye, with the best an
nettO. ! also USED some hard wood
ashes. Boil well in water, set of,
add some cold water when well
settled, strain into an iron kettle,
putting the annette 10 boil. am
not aware that the coloring or the
rennet has anything 10 60 with the
flavor Of the cheese.
But the nice point is to cool the
night milk, retaining all the cream
possible, handling carefully in separ-
ating the whey from the curd. Salt
helps TO separate the whey, but over
much will make il too hard. On the
other hand, If enough is not used It
will he .'leaky.. It Is n hard mat
ter, however,to give a correct recipe
for making cheese without knowing
the condensers in use. / always
avoid heating whey for the cooking,
as the cuuI is liable 10 burn. II
sc0rched it would SPOIL the flavor Of
the cheese. l prefer water for the
heating. We used steam after the
factory was completed, and this is
much the better plan.
| have always taken great interest
in the cheese trade, and wish pros
perity TO all who engage i'm it.
Yours truly,
AMANDA WILLIAMS
Ihave another letter from n friend
living at Eagle Rock, Idaho, who
says he has studied cheese-making
for a long while. He writes:
81 think that with n little more
care the cheese made here could be-
come excellent. / have studied the
question myself and my idea is that
the great fault lies in this: When
the cund separates from the whey,
cheese makers allow the whey TO
run into the curd too long. They
ought to let the whey drop or as
ssOn as the curd is elastic enough,
and rs soon IS n slight acid is per-
eeived. Bat in leaving the curd
covered hy the whey one or two
hours, rs is sometimes done, the
cheese acquires n nasty and putrid
taste. suppose the curd ahsorbs
the gas Of the whey, and that that
Is what gives such a peculiar flavor
10 the cheese. Another plan, which
] know to be quite as good, is this:
The evening milk, after having
been uncovered all night, should
he worked alone, because
during the night the gas
has escaped, and IL the morning
milk, which is full.of gas, be added,
the evening milk viii be like that
Of the morning, i.n., the gas from
the one will assimilate with the
other. The milk ought to be put in
tin pans placed in running cold
water until the gas has evaporated.
BY doing thus n cheese may he
made that will not "weighv ON the
stomach. The best cheese l have
ever eaten was made according to
this plan. AR"
Thus far for cheese. Now / will
offer a few general items myself.
The weather in cur section OF cOun-
try has been very mild. January
only can be said TO have been very
stormy month, wherein n large
Of snow fell, in the noun
iains especially. February was
fair, aud March was clear
and pleasant most Of the time. So
has April been thus far.
Our Kingston wooden factory,
under the management Of Messrs.
Curfew, Cowdell x Co., did a good
cloth and blanket business last
but considerable trouble
was experienced by the firm in re-
fitting the machinery. Besides, cur
sheep men do not seem willing to
give them any enoOumgement-u
less at very high rate of interest.
There are many capitalists in Utah
now. How is il they do not invest
a small portion Of their capital in
the encouragement Of the industries
Of the country?
We have had a few cases of "la.
here, but mostly in
a very mild form. Just now the
health Of the people generally is
satisfactory.
Money with us is exceedingly
scarce at present. AS for the ''gold-
m eagle. il is becoming quite a
,arity. There is 10 way Of turning
into MONEY. We have
,lttle and horses, but scarcely any
sojy comes TO boy; il they do they
,fef such low prices that il would
hardly psy Ia sell.
was glad to read in the NEWS
hat cur good brethren in Gunnison
nave built a substantial reservoir.
The country east and southeast OF
his place Is full Of excellent sites for
he construction Of reservoirs, and
Is our Sewer valley neighbors are
,rying out all the time for more
water" would ii not be a good thing
or some Of them to form a company
md go to work and build, thereby
aving n little Of the water that runs
o waste so much on the desert Just |
lew? / have made n calculation |
hat the waters Of the east fork Of |
he Sewer River. which run by my |
louse, would feed a dozen or more |
UGH reservoirs as that Of Gunnison. |
On the narrow part, at it quickest.
| is eighteen feet wide and eight |
cot laau and m sop,a dave .r-a,,