Show hints upon UP on cheese Ha baking iring mr editor being behrig a coa con constant constan stant reader of most valuable paper i bave hive often keon seon ons from farmers on the subject of or dairying but on butter batter making oa on this I 1 shail shall not n ot attempt to make any remar remarks kis his but as asney my hus lus the name of making good cheese I 1 th thought I 1 would give a few hints hint on oil that lint part of tile he subject one of ot the greatest errors committed by our ellec cheesb 0 M muang 11 it community is this they hurry luibry toe vie process too much by thi thir i mean moan gulte quite a portion of I 1 lie the richness the cheese is lost another error is this the ibe they Y strain strahl their milk in the lh ev evening elling and lit law it stand over night thera will wll a separation take taka place some tare are cautions enough to take lake off eff the top the cr brearn darn earn oar method is cde the following As soon eoon as us tho iho milk is bron brou glit in at evening into abrass kettie kettle pre prepared prep ki red dred for tor that purpose as we wo think brass superior eriar to wood to set jaick hi la and as a soon as tho milik is strained the is put in lat lal it stand bil ill the cund curd conis then thell cut it and let it it till mor mornion when it will wili willbe wiliba be settled the ishey will ivill then be bi as pa clear as spring water we then hen dip ox off the whey disturbing the curd as little as possible then tahe take out oat tho the curd card into a strainer strain tile the ini kiik k into the tho same kettle and put year your rennet in as before not hurrying it by any ra aub aus for by eo so doing you wil wll wiil extract quite a port portion loix of its richness after it lias ilas thoroughly drained we cut it into thia thin slices sices and put it into a suitable sui sul tabla vessel and pour on water let it stand u until a til tit it gets fiets about cold then thai take it out pread spread it and let it iii li until it is cod cold after this thia chop it fine slit sill s hit bit it just right ri lit arid and it will then bo be ready for the hoop loop and press I 1 in ii all these ode ove operation rations wp wo repeat it should not be hurried in pressing cheese you cannot press it too much it isa iba is a good economy not to make a cheese to weigh more thin tha n twenty or twenty twenty hiyo fiyo pounds as one of that s safi i ze is more r deabi than larger onese ones ballaine CA ilaine maine farmer 6 L M |