Alma record. (Alma, Mich.) 1878-1928, 1894-10-19

~ l-MoLD' the greatest care
in tho smallest details, beginning with
the milking of the cows-indeed before
this, for the feeding and lodging Of
them are fully considered in respect to
the avoiding Of everything that might
interfere with the perfect purity OF
the milk-and tho preservation of all
the fine qualities of the pasture Of this
specially favored district And one les
SON We learn from this manufacture is
that any special fine quality Of product
depends 10 great extent OH the charac-
ter Of the soil and of the heritage prod.
nee upon it. This extreme care accom-
pancs all the work III the dairy until
tho milk is finally and carefully strain
ed, and it is worth while just here TO
note the peculiar idiomatic expression
conveyed by the French word taInis, a
straincr This is that when one says 1T
has passed through the sieve" it means
that the milk has been strictly examined,
on, - it may be said, strained III every
possible way and freed from every OBJ
jectionable quality. This is something
worthy of regard 10y every dairyinan as
explaining why it Is that this cheese
hes ,njoycd continual growth of popu-
lar fayor in spite Of changes of fashion
during more than century.
Tho milk, having been drawn, Is
struiu. Il imMcdiately and Is set for three
hours for the cream TO rise. There Is
then thin pellicle f-s-uf=r=l9
cream on the milk, which E=EEz z==ss@zz=#aa
iarcmoycd and churned in =H-as =ss-Hsi
To very fine quality E-@@i55=aazF55
butter that brings two or E=Ess4s9i5z
three times the common E-5zz--i4s ~
price The milk, for con =s5-iE##=-HH-5
vcnience of the special E-55--si:.ZzzEEE=i
manipulation, Is set IN #===ss5S=55=3a
broad carthcn jars, e-H ---@|1
holding five or six gallons, FIG. II-fRAME
and as each has been skinned it is set on
a heater and warmed until the common
well known pelliclc, or skin, forms on
the surface and wrinkles, or creeps. The
| temperature at which this happens is
somewhat over 100 degrees.
The rcnnct is then added one table
spoonful to each jar of milk, in which
! there are 20 lters, equal TO > quarts Of
our measure. The rather high tempera
! turo Of the milk when the rennet is
Gdded brings the curd quickly, and at
the end Of FIVE or six hours each
ior is set on low bench i'll sloping
direction, 50 rs To bring the contents to
tic oxtronc edge, and the curd is then
dippcd out into the moldS, Of the shape
shown in Fig. /. The molds, made of
pure tin. are ~ centimeters or Az
inches high and wide They are open at
each end aud are set on mats of rushes
eewed together The molds are filled
with the curd, from which the whey
drains through the rrshes OIL 60 the slop-
ing table, around which a groove is cut
to carry it to the drain by which it flows
TO the pigpcns, where it is made into
pork.
As the whey drains from the curd this
shrinks in volume until the cheese has
gained sufficient consistency to be han
died out of the MOLD which j. at the
end Of the second day. They arc then
taken out Of the molGs and sprinkled
with salt and left Oh the mats three or
four days more. They are then placed III
shallow wooden boxes with handles
and are in this way relnnFcd 10 the dry
ing room. Here They are arranged on
frames Zig. ~, of which there are sew
cral tiers, aud are exposed to free cir
culafiou of air. regulated Ivy swinging
shutters. These Windows ave not glazed,
bat truly protected 10y fine wire gauzc
g. keep out flies. and ~ the direction OF
the wind varies so the shutters are