unslacked lime,

and sulphuret of potasabove. Directions— Mix

8 drs. carbonate of potash (which is salts of tartar),

sium, each 1 dr. Mix and keep dry, as the first

only to cover a small space at a time, leaving on only 5 to 10 minutes; then

;

scrape off, which fetches the hair.

Remarks.

— have had this prepared and sent to various persons, on their

application to

I

me for such a preparation.

I tell all,

however, better let the

hair grow, than to try to destroy the follicles, as this would require to keep on

the mixture till it would make a sore, equal to a bad burn. If in any case this

THE TOILET.

!s done by accident,

639

or to destroy the hair follicles, treat the sore the same as a

burn.

3.

Superfluous Hair, To Destroy. —Under this head some writer

gives the following, which

is so near like what I have proposed for others, I

copy it, as he has a plan of washing off with vinegar, which would be

good if either of the above depilatories (this is a depilatory) are used: " Take

will

fresh stone lime, 1 oz.

;

pure potash, 1 dr.

;

Direc-

sulphuret of arsenic, 1 dr.

— Reduce them to a fine powder in an earthen or glass mortar, and add

tions

enough soft water to make a thin paste. Then wash the hair in warm water,

and apply the paste, by rubbing gently a little on the spot where you wish to

remove the hair. As soon as the skin is much reddened, wash it off with

Wash the

strong vinegar. Do not let it remain on more than 3 to 5 minutes.

place with a flannel cloth, and the hair will be removed. The skin will be softened and improved in appearance.

Remarks. This, of course, can be kept in the dry powder in closely stoppered bottles, as well as the others, but wet up only as much as you need to put

on at a time. It should be put on as thick as a case-knife blade, either of them.

—

Camphor Ice, for Rough Face, Lips, Chapped Hands, etc.—

Benzoated suet, 3^ lb. white wax, 2 ozs. powdered camphor, 1 oz. English

oil lavender, 1 dr.

Directions To make the benzoated suet, it is rendered and

strained and 2 drs. of powdered benzoin, or benzoic acid, stirred in; the wax

is melted in it by gentle heat; the camphor gum has to be powdered by putting

a few drops of alcohol upon it (best let the druggist do this), then stirred into

the wax and suet mixture, and when quite cool, the lavender added, and

poured.into boxes or large mouthed bottles. Apply as often as needed to keep

;

;

;

—

soft.

Remarks.

—I think vaseline, as now kept by druggists, equal,

if

not better,

than the suet (lamb suet is used).

1.

Bay Rum, Barbers'. —Magnesia and powdered borax, each, 30

grs. ; oil of bay, J^ to 1 dr. , alcohol, 2 ozs. ; dilute alcohol, 1 qt.

Directions—

bay in the 2 ozs. of strong alcohol, in

a mortar; then put into a filter and gradually pour on the dilute alcohol to percolate through the magnesia.

Mt. Vernon (0.) Barber.

Remarks. The more oil of bay the more it is like bay rum, It will prove

very satisfactory for the hair or to use about the person when sick, by washing

with a sponge and putting on the handkerchief, the same as cologne may be

First, rub the magnesia, borax, and oil of

—

used, then passing over the face, smelling, etc.

It is

a grateful relief to the

sick, thus used as freely as they desire.

Wash for Ladies' Hands. — This very appropriately comes in here, as

Put powdered borax, 5 ozs. into a bottle with water,

enough to always keep some borax, undissolved, at the bottom.

When the garden work is done for the day, put enough

into the water in which the hands are to be washed to make it soft or slippery as suds. " It is very cleansing," says Prof. Beal, of the Michigan Agriit is really a toilet wash.

1 pt.

If this all dissolves, put in

,

DR. CEASE'S RECIPES.

540

cultural College, Lansing, " and

by this use of it the hands will be kept in

Of course, a little of this in

excellent condition, smooth and soft and white."

water to wash the head will cleanse the scalp as nicely as the hands.

Wash for the Hands When Eoughened by Cold or Labor.—

Wash the hands in Arinegar in which a handful of Indian meal is put, rubbing

thoroughly, then wash off and apply some of the hair dressing, made of equal

parts of glycerine and rose water, which will soften and heal them, and be found

very grateful to their

winds.

2.

irritated, or

even chapped condition, in the cold wintry

Wheat bran, in the water, is also considered excellent, so is oatmeal

also good for the same purpose, but the following, perhaps, is a better way to

use the last.

3.

Oatmeal Soap to Keep the Hands Soft in Winter.—Take

the white castile soap (the white is the mildest), %, lb., and melt it with very

gentle heat, in sweet almond oil, 1 oz. ; then remove from the fire and stir in

oatmeal, IJ^ ozs.

Remarks.

— " Rosemary" says this

is the only soap ladies

should use In the

winter; I will add if 1 dr. of Rosemary's oil were put in, it would make them

think of her peculiar flavor, every time they used the soap.

1.

DANDRUFF — To Remove. — Cleanse the scalp thoroughly.

Take as much boracic acid as you can dissolve in a cup or pint of water, and

apply the solution 3 times a day.

Remarks. There is nothing better than the white of an Qgg, well beaten,

—

to cleanse the scalp.

2.

Mr. E. Wilson recommends the following wash for dandruff: Take of

Mix, and apply.

caustic potash, in solution, 3 drs. ; rose water, 8 ozs.

RECIPES FOR THE DAIRY.

BTTTTEI^.

BUTTEK MAKING—A "New Departure," or New Discovery in Setting Milk, Claimed to be of Swedish Origin but

—

really a Yankee Invention. The Rev. Dr. Prime published in the New

York Observer what he understood to be, and consequently, gave, as a recent

Swedish discovery. He said:

" A discovery has recently been made by M. Swartz, which promises to be

most important to the dairy farmer. In the ordinary method of cream-setting,

the milkj^ placed in very shallow pans, and stands for 24 hours or more while

the cream is rising.

The milk, during that time usually turns sour, and the

cream becomes contaminated with free fatty -acids, with partially decomposed

albuminous bodies, and with other products injurious to the flavor or keeping

qualities of the butter.

In Swartz's plan the milk, as soon as it reaches the

dairy, is placed in deep metal pails standing in a vessel full of ice.

Not only

does the low temperature reduce the process of change to a minimum, but,

quite unexpectedly, it also greatly facilitates the rising of the cream so that in

pails having sixteen inches depth of milk, the cream is nearly all obtained

in twelve hours.

The butter churned from the product is not only pure in

The plan is spreading rapidly."

flavor, but has remarkable keeping qualities.

To the above I give the following explanation by a gentlemen signing himself Ivenans, which shows that if the discovery was not actually made by Mr.

Starr, of Litchfield, Conn., it had been used by him three or four years, at

least, before it was made public in Sweden.

This wti'.er and traveler says:

" I find the above in a newspaper of Paris, France, showing that the discovery is considered to be something new and wonderful. Some three or four

years ago I wrote a notice, which was published in the New York Observer, of

the splendid dairy of my friend, Mr. Starr, at Litchfield, Connecticut. In that

notice I stated distinctly, with great particularity, Mr. Starr's method of setting

his milk for cream; not in shallow pans, as the women of old were wont to do,

but in narrow vessels about twenty inches deep, standing in ice-cold water, or a

very cold place. This is the identical process now boasted of as the new discovery in Sweden, and spreading rapidly.

It is a Yankee invention, and, how

long it has been in use I do not know. But they are smart in Sweden, as I

know from observation, and will make use of every good invention or valuable discovery in butter making or anything else."

Remarks. There are those who claim that to heat the milk after straining

into the pans, by setting upon the stove until the film upon the top of the milk

begins to wrinkle will cause the cream to rise quicker and better than without the

;

scalding, which experience will soon determine

;

but I am well satisfied that those

who are situated so they can have cold spring water to run through their milk

house, by which they can reduce the temperature of the milk quickly; or thos«

who are near large streams of water or lakes, so that they can cheaply supply

41

6A1

DR. CEASE'S RECIPES.

642

themselves with ice for the same purpose, will find the cooling process not only

the best but a very necessary plan to pursue, if they wish to make the most out

of their opportunities.

Butter— Gilt-Edged— How to [Make.— At an exhibition of the

Chester County Agricultural Society, Pa., Isaac Acker received the first prize

on butter making, managing as follows:

He feeds 10 qts. of corn meal and bran (mixed half and half, no doubt) to

each cow per day, with hay, but does not think that corn fodder makes good butter.

The temperature] of the] cream at churning was fifty -seven degrees, and

it was churned

from 12 to 20 minutes.

Use 6 ozs. of salt and 3 ozs. of white

sugar to 20 lbs. of butter.

—

Butter Churning, or "Getting on Time." There are many

To such I would say that

people who complain that " butter will not come."

"Aunt Ellen," of Oxford, Pa., has found a remedy, given through the Blade.

She says:

I have had

a similar experience, and found the remedy by appealing to

There came many replies, but I" tried the advice

of but one, and have never since had any difficulty about getting the butter

on time. My adviser said never to let the milk stand longer than 24 hours, or 36

at most, before skimming.

That plan I have followed letting the night's milk

stand 36 hours, and the mornings milk 24 hours. Most butter makers claim

that the quaUty of the butter is better than if the milk is allowed to stand a

longer time. In cold weather, I think the temperature of the cream, when

churned, will bear to be higher than in summer. Sixty -six degrees is about

'_'

my sisters through the press.

right."

Butter Coloring From Ten Years Experience. —Upon the subject of artificial coloring for butter, I will give you the experience of Mrs,

E. H.," of

Circleville,

O.,

also given

in the

Blade.

" S.

Her remarks are as

follows:

In answer to an inquiry how to color butter, I would say that I have used

annaito for ten years, and find that it gives entire satisfaction. I buy it by the

ounce. Take a lump about the size of a hickory nut and dissolve it in a cup of

water. This will do several churnings. When you have the cream in the

churn, stir up and add one tablespoonful, which will color 5 lbs. I expect to

catch a "blowing up" from some of the sisters, but we cannot make yellow

butter in the winter without it.

If you make good, sweet butter the annattc

will not injure, but improves the taste, for if an article doesn't look good and

appetizing, what is it good for? I am a farmer's wife, but I have good bread

and butter the year around, and sell an average of 10 lbs. of butter a week, receiving the highest market price."

Remarks.

— I can hardly understand why there should be any objection to

I know that my mother used it for coloring cheese when,

from any cause, she thought the cheese would look better with it. Webster

says it is "a species of red, or yellowish-red dyeing material, prepared from

the use of annatto.

the seeds of a tree (Bixa orellana) belonging to the tropical regions of America.

So whatever fault there is in its use

It is used for coloring cheese and butter."

must be charged to Webster.

But I agree fully with the Circleville lady's

opinion, that the annatto will not injure the butter nor those

who use it,

although for home consumption it need not be colored, but for what is to be

TEE DAIRY.

648

sold, will sell better, i. e., it will bring a higher price, and will give better satis-

faction to the consumer, if it is properly colored; then, as

it will

not injure,

why should it not be used, especially in winter? But I would recommend those

who do color their butter, to use the annatto, preparing it themselves, as above,

for you know not what the preparations may contain which are offered for sale,

for this purpose, the annatto alone is all that is necessary;

and in winter, I do

think it is necessary.

But there may be some persons who will prefer the following plan of coloring with carrots, such can take their choice. I take the item from the Oerman'

town Telegraph, in which it seems to have first been published, quite a number

of years ago, by which means the Telegraph thinks the "Farmer's Wife"

obtained it, reporting, or republishing, through the Western Rural, from which

the Telegraph takes it up again, and endorses, and tells how it came by it, at the

first.

let the

•or

With this explanation, and the addition of my own endorsement, I will

Telegraph tell its own story. Have no fears in trying either the annatto

the carrots, as your convenience of obtaining the one or the other

demand.

It says under the head of

may

coloring butter:

We notice in the Western Rural a brief communication from a " Farmer's

Wife," describing her mode of coloring butter, which does not at all injure,

T3Ut adds to the flavor of the butter.

It is simply using the juice of the orange

carrot, as follows: " For about 3 gals, of cream take 6 or more good sized carrots, wash them and grate them on a coarse grater when grated pour on boilPut the cream into the churn; strain

ing water, which will extract the color.

the carrot juice through coarse muslin into the cream, and churn. Should the

•cream be wann enough, the carrot juice must be cool before using. Aside from

the coloring the carrots give the butter a sweet taste, similar to grass butter."

This is the statement, and we wish to add our endorsement to its correctness in every respect. Some 15 years ago a neighbor asked us to buy her butter, and after trying it, and finding it unusually good, we engaged all she had

Although it was in the midst of winter when we commenced to take

to spare.

it, we found it not only to be equal to grass butter, but to be similar to it in

Being unable to distaste, and we decided that it was equally as delicious.

cover the secret of its excellence, we called upon our neighbor for information.

She smiled and said it was the way she always made butter in winter, as did

her mother and grandmother; and then went on to describe the way it was

done, which was exactly in accordance with that of the "Farmer's Wife"

aforesaid that is to say, grated orange carrot, boiling water, straining it out,

pouring into the churn, etc. We published the recipe at the time, which was

republished in a number of other papers, and it is quite probable that this was

the source whence the " Farmer's Wife" derived her information.

Now this recipe is easy enough for any one to adopt. It is as plain as to

make a cup of tea, and is equal to any so-called " gilt-edged butter" that was

;

—

From this it will be seen that there is

ever made in the absence of pasturage.

no excuse for making the poor butter in winter that we see so much of. The

only expense is a few carrots at a churning, and a few minutes of labor, which

are overcome a half score of times by the increased price of the butter sold.

Butter Making, Good in Winter.— As there are a good many permake good butter in winter because the yellow

color of summer is not imparted to that made in the winter, and hence that it

sons who think they can not

is not of so good a quality.

But, to such persons, the above will enable them

to give their butter the proper color, and the following from an old butter maker.

S. F. Adams, will, no doubt, be found very interesting, because practical and

"

I>R-

644

CHASE'S RECIPES.

To the inquiry of the editor of the Fanner, he makes

certainly, satisfactory.

the following full and very instructive answer:

" At your request, I herewith give you our method of making butter in

keep 10 cows, part of them are natives, and part are Jerseys. The

winter.

feed is nice, early-cut hay, given twice a day, regularly; I water them immeFeed cornmeal, whefit bran,

diately after eating, when they will usually drink.

1 qt. each, scalded, adding 2 qts. of sweet skimmed milk, to each cow, twice a

day. Bed freely with sawdust and leaves. Give them all the salt they wish.

always milk before feeding them, and always clean the stable before sitting.

strain the milk through a cloth, then heat it to a temperadown to milk.

ture of 130®, then set in small pans, in which it never stands over 36 hours,

before skimming. The cream is kept in as cool a place as possible, without

The room we keep the milk in has an even temperature by using a.

freezing.

soap-stone stove. The milk is set on circular racks attached to upright posts,

6 inches by 6, and 8 feet long, slats nailed across 8 inches apart; a pivot in each

post allows the racks to swing around convenient for skimming or removing the

milk. The racks made thus will hold 64 pans. I skim twice a day, and churn

twice a week; the cream stands 12 hours after the last skimming, to ripen, before we churn it.

It is warmed by sweet, skimmed milk in the churn, temperature 62*^. The butter is washed in 3 waters, then weighed, allowing i^ oz. of

I use the best salt I can tind in Boston.

salt to a pound of butter.

I use notray, do not like them, but use a butter-box with tight cover, instead.

I want

butter, after it has been salted, kept air-tight till lumped, then sent air-tight

The hand is not allowed to touch it at all.

use a butterto market.

worker; would not make butter a week without one. The butter is put in

Farmers.

square, pound lumps, stamped, and sent twice a week to Boston.

who make a business of selling milk, do it the j^ear round.

should not

butter makers do the same? Some may say, I can find no market for it,' but

if they will make a nice article, they can find a market.

AVhy is it that

seven-eighths of the butter that is sent to market sells for only about 30 cents,

when, if made as it ought to be, it would bring about 40 cents, or more?

Butter making, like other work, is a trade, and how many dairymen have yet

to learn the trade?

If a few men and a few women can make good butter

and get a good price for it, why can not a large number do it, other thingsbeing equal? I hear some one say, It is too hard work for the women;

let the men do it.'

man can make as good butter as a woman if he tries,,

and he should do it when there is a large amount to be made.

We

We

We

my

We

Why

'

'

A

—

Remarks. If dairymen or farmers who wish to make good butter in

winter will follow the instructions of this old butter maker, I have not the

but what they will succeed; but I wish to call especial attenimportance of sending to market twice a week, for it matters.

not what pains may be taken to keep butter from becoming rancid, it never

slightest doubt

tion to

the

lastes so fresh and nice as when just made.

I speak, as it were, from a

double experience upon this point, i. e., by dealing in it and in eating it.

I say, therefore, both in summer and winter, what butter is to be sold, send

it to market as soon as made, if you wish to obtain the best prices.

Butter Not to be Gathered in the Churn, Nor "Washed in

Water, but Brine. — At a meeting of the Ohio Dairyman's Association, Mr.

Hawley, of Syracuse, N. Y., said: " Butter should not be gathered in the churn,

nor should it be washed with water, but with brine. If the butter is gathered

in the churn it is spoiled by breaking and tearing down the grain and making it

salvy, whereas it should st^nd in the grain like particles of steel.

Brine will

dissolve or cut the skins of the pellicles, and they will then be washed out with

the buttermilk, instead of being left to putrefy and spoil the aroma of the butter.

TEE DAIRY.

646

Butter Not to be Worked Too Fast Nor Too Mucli.^~The Journal of Chemistry, in relation to the working of butter, says: "Do not work butWork slowly until all salt is thoroughly and evenly

ter too much nor too fast.

Otherwise the butter will not be of uniform color. Working it too

absorbed.

fast will destroy the grain, and the butter becomes salvy and lard-like in the

texture.

Let it stand or put it away in the tray for 24 hours. Then work it

enough to remove all the buttermilk or surplus brine, so that the butter may

become dry or like a piece of cheese. Mold into rolls and set them away for

^4 hours, or until they become hard and firm. The cloth should now be put

on, so as to cover one end, while the other is left open for the stamp.

The

cloth should be cut in pieces of exact size and dipped in brine and the butter

Butter should never come in contact

rolled when the cloth is dripping wet.

with the bare hand. When in bulk it can be easily handled with a ladle and

flat paddle."

To Make Butter rirm and Solid in Hot Weather.— An exchange

gives information concerning a

method in practice among the best English

butter-makers for rendering butter firm and solid during hot weather: Carbonate of soda, 1 tea-spoonful powdered alum, 1 tea-spoonful, are mixed, and at

;

the time of churning put into such a quantity of cream as will make about 20

lbs. of butter.

The effect of this powder is to cause the butter to become firm

and solid and sweet flavored. Its action is upon the cream and passes off with

the buttermilk. The ingredients of the powder should not be mixed until the

time when it is used

Harper's Weekly.

Prize Butter, First and

Second— How They Were Made.—

Charles S. Sargent, of Brookline, who took the first prize at a recent fair at

Greenfield, Conn., reported his plan as follows: "The accompanying sample of

butter is made from a small herd of registered Jersey cows.

The cows are fed

1 qt. Indian meal, 2 qts. shorts, %£ bus. carrots and about 10 lbs. English hay

€ach per day. The milk, which is set in shallow pans, stands 24 hours before

being skimmed, the temperature of the milk being as near 62° Fahrenheit as it

is possible to keep it.

In working this butter two rules are observed: 1. No

water is ever allowed to touch it; 2. The hands of the operators are never

allowed to touch it, wooden paddles being used to work it with. It is salted

with the best quality of table salt and is not colored. It sells at the present

time at $1 per lb." The Farmington (Ct.) Creamery Company, which took the

second premium, explains as follows: "This butter was made from the milk

of four imported Guernsey cows, which were fed on hay, sweet corn stalks and

2 or 3 qts. daily of bran. It was made at the Farmington Creamery, and set

24 hours in water in deep coolers. The cream stood 24 hours before churning.

The butter was salted at the rate of

oz. of salt to the pound.

Remarks. You see the importance of not washing the butter with water,

but with brine; and also that it must not be handled with the hands, but pad-

%

—

dles or spatulas only.

Butter to Keep During Hot Weather.—Butter to be kept into hot

weather ought to be packed in jars, pressed in firmly, and a pickle made by

using common salt, 2 lbs. saltpeter, )^ oz. lump sugar, 2 ozs. to each qt. of

;

;

I>R-

646

hot water needed.

CEASE'S RECIPES.

Pour the hot water upon the salt, etc., and stir until dis-

solved, and let stand till cold; then

depth, it will keep it nicely.

pour over the butter, at least 2 inches in

New ash or oak firkins will do, but are not as good

as stone jars.

IL A new flower-pot, washed clean, and wrapped with 2 or 3 thicknesses

of wet cloth, is said, by turning it over a dish of butter, to keep it as hard as if

placed in an ice-box. The same with a dish of milk. The cloth must be kept

wet.

Creamery, the Management and Advantage of in ButterMaking. — The management of a small creamery differs in no respect from

that of a well-appointed private dairy.

The only respect in which a creamery

is different from a dairy is that it does the work of several dairies, and in doing

this work it greatly reduces the cost of

making the butter.

If

we follow up

the season's work of a small creamery of, let us say, 200 cows, we shall find

that one person, with the partial help of another, will be able to do all the work

for this number of cows, which would probably be otherwise done in 20 separate dairies.

The advantage is obvious.

In place of 20 sets of pans, the use

of 20 milk-rooms, 20 churns and 20 pairs of hands in cleansing milk-pans and

other utensils, there is but one, and the labor and time of 18 or 19 persons are

Besides, the product is all alike, of even quality, packed similarly and

marketed through one agent; so that all through the work there is saving of

labor and economy of expense. This, of course, reduces the cost of making

the butter to the least possible amount, and at the same time raises the'income

Instead of all the butter from these 20 small

to the highest possible point

dairies being sold at a village grocery, and put up in the old-fashioned rolls,

and being disposed of in trade, as was formerly the custom, at a very low

price, the aggregate product is sent off at short intervals, and while fresh, in

refrigerator cars, and along with the product of other creameries packed in a

similar manner in the same kind of packages, and reaches the market in such

a condition as to realize the highest price. This is an advantage which is

equal in value to the saving of the cost, so that the patron of a creamery enjoys

If dairymen

the double benefit of the lessened cost and the increased value.

lived before, it is not surprising that they can make money now, under these

saved.

considerable advatages.— iV^ Y. Times.

Milking Shed— Care and Kind of Milk-Pails.etc— For summer

dairying an open shed in which the cows can be tied and given a few mouthful*

of fresh green fodder after they are milked, and which should be cleanly

scraped aftereach milking, is a very great advantage, which can also be utilized in winter for sheep or other stock. Then the milk can be drawn free from

dust and dirt "flicked' by the switching of the cows' tails; as will happen

with cows loose in a barn-yard. Moreover, the milk-pails should be of tin and

not of wood. An old wooden milk-pail cannot be made clean by dint of any

amount of scouring. Nor should the milk-pail be used for any other purpose;

but, as soon as the milk is strained, the pail should be washed with cold wat«r,

scalded and turned bottom upward upon a bench or on a stand.

CHEESE.

HOME-MADE AND FANCY FACTORY — MADE FOR

SHIPPING. —I. Home-made. —Even those keeping only 5 or 6 cows

will find it very convenient to know how to make good home-made cheese after

the butter season is over; and as I always draw upon those who do "know

how " for points upon which I have not personal experience, I will first give an

item from an experienced man, L. B. Arnold, as given in the N. Y. Tribune,

upon this subject; then a shorter explanation obtained from a cousin of mine,

David Sanders, of Strykersville, N. Y., who used to keep about 12 to 20 cows,

and for several years made his own cheese at home, and sold it to the village

around him, whose demand, you uill see in his statements, he could

never fully supply, for the reason, I will add (for I have many times eaten of

his cheese), that his cheese was better than that made by others around him, for

the home market. Mr. Arnold says:

"As rennet is the principal agent in making cheese, that should be pro-

retailers

vided first. If rennet extract can be obtained, that will be the best, becaase it

is always pure and sweet, and uniform in strength, and comes with directicns

But if it cannot be had, rennet may be prepared by steeping a gc od

for using.

clean and sweet rennet in a weak brine at least two days in advance, and givl ng

The next thing will be a ub

it a half dozen or so good rubbings before using.

large enough to hold two milkings of the dairy, with a little room to spare; lOr

4 or 5 cows a new wash-tub will do. It should be accompanied with a pel fo

rated division board about 10 inches wide, and just long enough to set down in

the middle of the tub with a good fit; also a half-round perforated board jast

the size of one-half of the bottom of the tub, with the round part beveled to an

edge on one side, both one-half inch thick. The tub should also have 2 s\ dggots, or faucets, at the bottom and placed on opposite sides.

"A thermometer will be wanted. Some convenience for heating one m ess

of milk so it will not get scorched must be devised.

For a few cows this n lay

be done on the kitchen stove or range, with a tin pan large enough to hold the

mess to be heated set in, or over, a pan or kettle containing water, or by sa me

similar means. Then something must be provided for cutting the curd.

If 3ut

little cheese is to be made, a carving knife or a thin spatula with sharp ed2:e3

will do.

If much is to be made, it will pay to get a five-bladed curd-knife.

There must also be provided hoops of the right size, form, and number, which

may be of wood or tin, with wooden followers and cloths for pressing, and a

Lastly, a place

press sufficient to give a pressure of 15 or 20 hundred weight.

to cure the cheese without much variation from seventy degrees, and where it

Exclusive of a place to set the milk and

will not be very damp or very dry.

cure the cheese, the whole apparatus for making cheese from three to six cows

need not cost more than $10-.

" With this preparation we are ready to begin. I assume that the milk is

furnished by the hand of the dairymaid clean and sweet. When the night's

milk comes in, it will be strained into pans and set away where it will keep

In the morning the cream should be dipped

cool and sweet through the night.

The morning's milk wiU be heated, not

off and the milk emptied into the tub.

1

647

DR- CHASE'S RECIPES.

648

enough to warm the night's mess, from 90 to 94 degrees.

Our grand-dames

warmed the night's milk, but we prefer to warm the new milk. The new milk

It would facilitate the

will be improved by heating, the night's milk will not.

work to heat the cold milk, but a good cheese is preferable to one quickly made.

The cream should be put into a clean strainer, and after the hot and cold milk

have been mixed, the cream may be washed through the strainer by pouring

warm milk upon it; and thus the cream is returned to the cheese. This done,

rennet enough should be thoroughly stirred in to make coagulation begin in

12 to 15 minutes, and the tub well covered to prevent cooling.

the curd has become hard enough to split with a clean fracture

before the finger as it is passed along, the curd may be cut or carefully broken

into half -inch cubes and left a while to settle, when a portion of the whey may

be dipped off, and the curd again gently worked to prevent it becoming a solid

mass again, and from the bottom, so that no part shall be missed. Repeat the

stirring and dipping till the bulk of the whey is well reduced, as it will be in

about an hour after the first stirring, and then turn in water enough at 140 to

150 degrees to raise the contents of the tub 3 or 4 degrees, stirring carefully in

the bits of

the meantime, that no part shall heat faster than the rest.

curd have had time enough to warm through, apply more water, and so repeat

Then stir enough to prevent the

till the whole comes up to 98 or 100 degrees.

curd from adhering till it will begin to squeak between the teeth, or spring

apart when pressed in the hand, when stirring may cease and the curd be

allowed to settle together, and left in this condition as long as it can be, and

not have the whey begin to turn sour.

"

has generally been heated to raise the temperature of the curd.

The only advantage in raising it is to prevent diluting the whey. But water

is preferable, because the whey, which is heated to warm tlie rest, has its sourthe whey

ing hastened. Water, too, is better for the curd than whey.

is suspected of approaching change, it should be dipped off close, the division

board put into the tub, and the curd all put on one side of it, and the tub tipped

After a few minutes the tub may be tipped the other way, the

so it will drain.

division board removed, the curd turned back from the middle of the tub, the

half-round board slid under it and raised a little from the bottom of the tub, the

division board replaced and tub tipped back as it was at first, when the curd

In this condition it

will be in a condition to drain from the side and bottom.

should be left until the curd becomes so fibrous that it will pull apart and spUt

with the appearance of well-boiled lean beef.

" While lying in this condition to drain and ripen, it should be turned occa-

"When

When

Whey

When

sionally to keep all parts warm alike, and prevent an accumulation of escaping

Whey in any part of it, and kept covered to prevent cooling. The ripening of

the curd is done by the influence of the rennet, and it goes on best at 98 degrees.

If the temperature falls below that, the tub should be tipped back and the curd

covered with water at 100 degrees, till it is well warmed up. When the curd

It will then

has assumed the condition described it may be considered done.

be in a tough, solid mass, and must be made so fine that salt will strike through

small mess of curd may, in a few minutes,

it in a short time and evenly.

For larger messes a

be hashed into inch cubes or less with a chopping-knife.

curd-mill should be prepared with a concave and cylinder filled witli spikes,

something like those in threshing machines, with a hopper over them to hold

the curd for grindino^, the cylinder being rotated by hand.

" If the cheese is wanted for immediate use, salt at the rate of

lb to 25

lbs of curd should be evenly mingled with the curd.

If to be kept long, )4 j"*

care in

be

used.

The

and

pressing, bandaging

of salt to 15 or 16 of curd may

If it is

the dairy room may be left to the taste and skill of the dairy-maid.

desired to make cheese larger than the milk of one day will make, the curd

should be made and pressed as described, and Uie pressed curd of one day may

be chopped fine (or ground) and after being warmed by lying in water at 100

A

%

.

TEE DAIRT.

64»

de^ees, may be mixed with the curd of the next day and both pressad together,

a little extra salt being added for what may have been taken up by the warm

water.

It was the practice of orir ancestors in making dairy cheese, to drain,

cool, salt, and press the curd as soon as it was out of the whey. This was their

supreme error. The most essential improvement in modern cheese making

consists in keeping the curd warm and as clear as possible of whey, and without salting, for 2 or 3 hours or more, after separating it from the sweet whey,

and after our forefathers thought it necessary to hurry it into the press.

"The treatment between the time of dipping and pressing is the most important part of the process of manufacture.

It is only while lengthening out

this time, under proper conditions, that the curd ripens so rapidly and vigorously as to overcome accompanying defects. It will cure as much in 1 hour,

under proper treatment at this time, as it will in a week in the curing room.

It is then more than at any other time that it is made to acquire a full and

pleasant cheesy flavor, and a solid, yet rich and plastic texture.

It is also at

this time more than at any other that the digestibility of the resulting cheese is

promoted, and its healthfulness and value as food determined, rendering certain a cheese which is at the same time palatable to all lovers of cheese, and

wholesome even to invalids, and more nutritious than any other animal food,

and this is more than I dare say of the old modes of makmg. By dipping and

pressing at once these benefits were, and still are to a large extent, missed.

Formerly it seemed to be an important point to get through with the work

quickly. He was the best maker who could get through at the earliest hour.

This is now reversed; time has become an element of importance in cheese

making when quality is the object, and the best workmen are those who make

haste slowly."

Bemarks,

—I think his instructions are so plain that none need

a good home-made cheese.

fail to make

And I think every farmer ought to make the cheese

used at his own table.

XL

For making cheese from a dozen cows, or more, and it would be all

the better if for any number above 5 or 6, to have what is called a vat, which

would hold nicely all the milk for making the cheese.