Show Us bo V asa d 0 o 1 tu X 4 to 1 D factory sucu tutu ate by the lb dairy depatt of the ib ontario agricultural college th thai althe the calienes made lu in the be spring of ISO 1897 an sire almost lure mrs to go so into immediate other othey yean makers have been bu undecided whether beth fir to make be the cheeses for early of not or oz make them to beald be bold this yr then there cau call arcely be any room tor for doubt tie to when spring chao will I 1 bo needed del they era wanted now low this being tha cam the adviser referred to to make asa ot of all till their bit art to produce a quick curing artt ard cle to obtain this end observe the following point points accept thing but aure meet milk ilea to 69 66 degrees and then mako snake a fonnet test bet set the milk when the rennet tot is lout about Is 18 wends bends or at Num clent ripe no aru so that the curd will dip in 10 abent 3 11 boon hours UM rennet to coagulate the ali milk la in about 20 0 minutes this ill require from three to tn four ounce cf of standard be sure that your tea ten ut bet is all right do not cat cut more bau than li titre evil 1 the tho milk Is i overripe it ct cl turo in fn tring curde cards for an farly early cheeses usually too dry and harsh heat lowly slowly to 08 degneo not above this temperature to r it is i desirable to retain inott moli taio tulo dip at t the bo first appearance of add acid if it the acid doce does not allow on oil the hot iron aw be alkali tent do aa leave the curd iu in 10 lo me whey more than three houna even if ali the hot iron judI cates no add acid it TOO you test with the alkali yon you will find plenty cf of acid at tle the end of tarro tours provided 4 the temperature in up to 68 98 degree de grece f lh the hot iron ie is liot lot at aye reli rel allo laLlo at this roat mill cerly an acon as bo the card curd it L conic coma treaty bud alow about ono inch cu on tile 00 hot iron iland stir tr in e flavor let but a to low all the are silt ot at the roto rate cf of about 9 2 pounds to 1000 pound pounds of milk ilk and before abo grease too ton frady allow the curds 1 e I longcr lu fit the bo talt louwill you will ibus sato lutter fat oud and will ivill net bo tro troubled rith greasy curd tauy J are a good deal of tu totter I 1 tar fut fat tor for the cole tale cf getting a elcee clircy keep the tempe raimo ct of the curing to cocin at about TO 70 and thus las ten the 10 lo caring do not a to go into the curing rakh in lot nicely flu fin bod or ole to leavo leave it until I 1 it t I 1 is it t least two to acks old od bot ot a few ate their reputation liy by aLip lipping plug C curd to their cris the writer beard heard cf of a care this spring abere choose were made en saturday and lipped slipped me such a practice cannot la be too tiro ugly dout dont do it no matter what the bo prea pres sure from buyers ot or patrons who may bo be to occure the ad vantage cf of the present high priced to up in j ob oil ohi aln fat meaty quick curing clicc es which will rill ira be fit to tat iu in abent cue cicuto fitter makile L ie le e plenty of j bcd rennet leave lucitt cic in ili the curd lightly keep the ct of the curing room tip to 70 light and day nud and lp jeep the cato in tho tile c curn g room lor for at leant two vokn ekx take a little to inform patron patrons as to abe test best of fer milk do net send milk home with out cirit trying to remedy the trouble pay a visit lo 10 eckh u iatrou at it kat orce a year keep be factory clean aud and tidy to factory owecie phonso see chrt the factory li is in ili guid repair before rave all bolea holes in the bo floor ccola look over alo I 1 ocre etc carefully cart fully fally and null put them iu in amul 1 shape fir bo the maker lidy le L yard yards end call approaches to the factory plant some acca cenit the b place pi the factory a paa there bitrous will hlo like to acovio la ta Is r ban than a to be shunned on of bad imell untidy cad an AD ill tempered prizes given to patrcia who ecila be the alvet alad LI large it quantity of milk will help the to pat patrone rolla endeavor to supply the factory with first class milk tako take a pride iu in pending a larf of ho the beet best quality mil that Y can saralu and cerate aerate the milk well deliver it i t ot at the factory every day if there ii Is always more loos low of fat iu in maling up milk two or three days md tle malar Is in airo alto likely tt te t Irra bled with greasy curds aud and other thine things which will give 1 him simcal ty lu in making floe cheece country gentleman |