Show CHEESE MAKINO 7 SS broms moos to t 41 mugs sits ai I 1 chwe choose factory well an are by br she tb daily dal of the ontario I 1 agricultural college abal the nale in be file pring spring of 1807 a are algosi lure sure to so 0 into immediate I 1 other years makers bit been undril ud whether to make the for fly tamir i UK use or male them to behold this year there cui can scarcely arcely Hc be b any room 1 to doubt ai as to vilest spring elspeay will be b needed nettled they ire are wanted now this loing the he can cope the tb adviser referred to nhothi makers to 0 o link a of ot all clr chilt sia it to I 1 produce it anick caring arti cle to oban this hi end nd observe the fol lowing aitt but pare parts sweet hilll ficat to 60 66 degree degrees aad and then make a brovet mt test i bet set tho the milk when the rennet test li Is loot about IS 18 iccone ic cond ds cr or at sufficient rip peas go 0 o eliat the run cura will dip la in about il hoar hours use to co falate mulato the tb milk lu in about bontso 0 this will 11 froan to foar four outlets at standard de be nn pure that your rea rm net li is all tight do to not tot t tat mora aban three jbf tirom times unless 1 the milk to overripe plenty of suoi store i in sprigg curds for 1 ali ii earia sprint esse esais am usually too dry fry end and harsh idest lowly slowly 0 to o 08 degrees not above this thi an it Is 1 desirable to retain pip dip at the ant appearance of acid it tle tho add acid doc bat chow on an tho let hot iran irca aw in the be alkali tnt teal do not lemot 1 the tb cold lu in libe whey more thou than three hoan hours even it the heit iron indicate indicates no rid add if it vou tnt test with the alkali brou will flad plenty of acid at he the end of three boon provided the tb temperature empra turo Is 1 kept up to US 98 degram the hot 1 birou ij is not alvay always reliable at this till poul polut mill fry early ai as onu soon ai as the curd be coss coun es meaty and hove bout about one itil inch oil cut th it bot hot iron hand ilona stir to improta flavor bt but bot enough to loed low all ur the moi moisture salt at the be rato of about 2 pounds to 1000 pounds of milk mod betow before the ib grelite rune no too freely allow the cards to taud stand longer antho la uie malt alt you will itris save ae latter butter fat and will not b troubled with greasy curd many are ar a good deal of butter fat IM for tho a he make dk of getting a close cheneo keep the temperature of the caring room at abacut TO 70 degrees and thus baa ilea teu ten tho curing do not allow a R cheese to go into the b curing roam room which ia is not nicely fla du imbed or cue to icare cave it until it it Is alk ft least two weeks old not a few bevar are mining ruining their re repot Potation atlon by cord to their the arrom heard of A case this ahring whew wlm eleew were aado made on saturday and hipped the following tuesday been such a practise cauuet be too strongly amt it bo no matter who the we sure from ra lenen buyers or of who may be anxious to wowe the th d vantage of the premi high priori to am sum op up la in order to obtain fat fa 4 westy quick coring cheeses which will le be fit to eat in abaco abco abot at ODO one too ater making tee plenty of good ire rennet unet 1 leave sufficient moisture in the tb curd nit salt lightly sightly keep the temperature of tb curing room up to TO 70 degrees night aad aud and keep tho the cheese in the emig r ala kr ar at leat least two weeke kl take 1 a little trouble to intorre patrons no to the beet best method of carisio for milk do not fend send milk boa bom without I 1 fint first trying to remedy the trouble troa blei pay a vlist to each patron at lead absom alear year keep tho the factory clean aad and tidy to rectory ownen alesso we hat that the factory ia is in good repair before commencing work hate all holes la in I 1 abe he floor made good book over be tata vats iresom hoops etc ecco carefully MA ad put them ia in good hape shape for the maker tidy ibi me yards and approaches to the factory plant memo tree free about I 1 tee place make the factory a place where ube patrons pati ojo will like to come rathe rather than a pame 1 to be shunned on account of bad smells untidy surround lujin and an ill lit tempered cheese maker prints ciren to p patrcik who feud end the beat and larva auau iffy of milk will help the tw busin viK to to the factory jtb first clan 1 milk take a pride iu in endina a large quantity of the bet best quality milk that your section afta produce pro doca ilu nud I aerate the bilac I 1 well deliver it at the factory every day if it there in i alway always mere lo 10 it fat iu fit making up ellk inilla two or libres tee day days old the maker ii is alo to be troubled tron fron bled toled with coldo aed mad oth er things which wilt will gire give him MOW ty la i making fine also freeta cons gentleman |