Carolina watchman. [volume] (Salisbury, N.C.) 1871-1937, 1915-02-24

a fairly good dish for the home
table, but tor the markets this
method is unsat sfactory as good
keeping product with uniform
texture can nos be made in this
way,
TO make coed market cheese
allow ths milk to Eecome sour and
firmly curdled. Bleak up the
curd and heat to 100 degrees Fab.
renhelt in ab ut twenty minutes,
stirring occasionally while heat
ing. Let the curd stand in the
h t whey for about fifteen minu.
{ s. Remove the whey by pour.
lug through cheese cloth bag,
allowing to dram until no more
appesrs. The hlg9r tie tempera-
turs to wflch III: cla!ber is heat.
I'D oyas ii like t. perpture, the
10 ger she Curd remains IN the
hos whey, the harder and dryer
the chesse will be By regulating
the time and temperature a cheese
of desired consistency can be
made. The curd should be either
worked thoroughly or run through
a coarse meat chopper Salt 90
FIVE pounds of curd is a medium
amount. Add either cream or
whole milk at the rate of aLous
onehalf pint to five pounds Of
curd. The softer the cheese the
sooner it will spoil and sour, but
it may be kept for several day
i'll a cool place. The yield is
about Que pound per gallon of
milk used.
The cheese should be packed in
neat attractive packages; a hum.
Der of styles are in rather general
use, the most popular being the
one- pound slzs Kleen Kup; Gem
Fibre package, and a water procf
paper package used for carrying
ice cream. It is we'll TO line thts go
PACKAGE with parchment paper:
Cottage ch eese should sell at from
8 to 10 conts per pound.
Cottage cheese may be served
without other treatment. but the
quality eau ba improved by the
additis II Of cream. Additional
salt and soma pepper are some
times uesd.
The food value of a pound of
cheese whore no cream is used is
for pound about the same as that
# beef steak; when we'll soaked
with cream it has greater food
value. A gallon of skim milk has
feeding value of about three to
four ceuts. The chese from this
same milk may be sold for 10
cents Why not convert some of
this milk Into pin money.
For fursher Information relative
to c)ttass cheese, write the N. C.
Experiment Station, or W. H.
Eaton, Division CT Diary Experl.
mensation, w. Raleigh. N @.
WINTER CABBAGE F. MARKET
W, R. Camp. of tns Division Of
marketing: North Csroina Ex-
rerlment Station states that prac-
sically all the winter cabbage
used by southern Produce mer
chants are bought from Wiscon.
sill, New York and Virginia
Only occasionally do they obtain
a shipment from North Carolina .
He says: "Pr,duce dealers in
Alabama, L''uisisua, Missippi acc
Florida report huyipg 10 cars of
late cabbage per season from New
York, Wisconsin and Virginia
aud they pay fir N SIS 90 to $40.-
90 pr ton. Atlanta, Georgia
alone, rep rts buying 225 cars .
Columbia, South Carolina is tbs
only town which reports buying
from North Carolina"
Birmingham, ALA, buys rs cars
from Wisconsin, NV Y rk and
Virginia, aud pay from $38. co tc
$40 90 par ton.
Meridian, Mis-. buys IS cars
from Virginia. Iowa. Indiana and
Nev York, paying from SIG 90 tt
$40 90
New O5leans, La, Euys 12s
cars firm Michigan, Wisconsin,
and N7w York. paying ;l6 90 to
$40 90.
Meridian, Miss, buys IS car:
from Wisconsin and New York
paying $4,000
Columbia, S. c., buys so cars
from North Carolina, Virginia
New York and the Western States
paying from SIS 90 to $25.OO
Jacksonville Fla buys 25 cars
from NV York and Virginia.
Atlanta, Ca, buys 235 car4
from Virginia, New York ane
u isconsin, paying $500 SO $50.
90 p"r ten.
With these markets open st
North Carolina cabbage, it shoult
pay thu farmers of the State Il
raise winter cabbage for market