Butler citizen. [volume] (Butler, Pa.) 1877-1922, 1897-08-12

Do not cut more than three ,Imes,
unless the milk is overripe. Retain
plenty of moisture in spring curds for
an early market. Spring cheeses are
usually too dry and harsh.
Heat slowly TO 9S degrees-not above
this temperature, as il is desirable to
retain moisture.
Dip at the first appearance of acid. IL
the acid does not show on the hot iron,
use the alkali test. Do not leave the
curd in the whey more thar three hours,
even if the hot iron indicates no acid.
If you test with the alkali, you will find
plenty of acid at the end of thBee hours,
provided the temperature is kept up to
9S degrees. The hot iron is not always
reliable at this point.
Mill early, as soon as the curd be
comes meaty and shows about one inch
ON the hot iron.
Hand stir sufficiently 10 improve
flavor, but not enough to lose all the
moisture.
Salt at tie rate OF about ? pounds TO
1000 ponnos Of milk, and before the
grease runs too freely. Allow tho curds
to stand longer in the salt. You will
TINS save butter fat and will not be
troubled with greasy ourds. Many are
sacrificing coed deal CT butter fat for
the sake of getting u close cheese.
Keep the temperature of the curing
room at about 20 degrees and thus has
ten the curing.
Do not allow cheese to go into the
curing room which is not nicely fin
ished or one to leave it until il is at
least two weeks old. Not few arc
running their reputation by shipping
curd TO their customers. The writer
heard of case this spring whers cheeses
were made on Saturday and shipped the
following Tuesday. Such a practice
cannot be too strongly condemned
Don't do it, no matter what the pres
sure from statesmen, buyers or patrons,
who may be anxious to secure the ad-
vantage of the present high prices.
To sum up: In order to obtain fat,
meaty. quick curing cheeses which vii.
be fit to eat III about one month after
making, use plenty of good rennst leave
sufficient moisture in the curd, salt
lightly, keep the temperature Of the
curing room up to 20 degrees night and
day and keep the cheese in the curing
room for at least two weeks.
Take little trouble to inform
patrons as to the best methods Of caring
for milk Do not send milk home with
out first trying to remedy the trouble.
Pay visit to each patron at least once
year. Keep the factory clean and tidy
To Factory Owners. Please see ths
the factory is in good repair before
commencing work. Have all holes in
the floor made good. Look over the
watts, presses, hoops, etc, carefully and
put them in good shape for the maker.
Tidy the yards and approaches 10 the
factory. Plant some trees about the
place. Make the factory place where
patrons will like to come rather than
place to be stunned on account of bad
smells, untidy surroundings and an i'll
tempered cheesemaker. Prizes given to
patrons who send the best and largest
quantity of milk will help the business.
To Patrons. .-Endeavor to supply the
factory with first class milk. Take a
pride in sending large quantity Of the
best quality milk that your section can
produce. Strain and aerate the milk
we'll Deliver it at the factory every day
if possible. There is always moro los
of fat in making up milk two or three
days old The maker is also likely to
be troubled with greasy curds and 9th
er things which will give him difficult
ty in making fine cheese. Country
Gentleman.