| Show SPRINQ CHEESE D lie I Manag > II With lba lllk Froln ruli Cooi The che eueaker who Ia I ilwlrom tbat 11s rhee about b 0 of I ho linnet janllty will accept nothing but cool pare monk All tainted or lour milk nod the tint mllklng lotruin bould bo rnfneeil 1 lIt the milk tofu ilgrea r The rennet loot ibonld then lx I uwl to nr aln the degree of ripen To Inako bit toot take right ounce of milk from t bn rat add to It one dram of rennet eitrnct ellr rapidly for 10 ircondn If miiinlatlon lobes plan In from 17 lo to wound tho milk Is I anniclently inn nml for Ibo addition of rennet A alight variation from tin may lie t IWCM nary to scull different Inrolltlm but a few trial will liable lee maker to tell whoa Ibo milk I properly thinned Avery A-very ilmple way to tell tho Mart mo mm when coagnlittlon tnkm place la to I Imp n Ml of Ijnttifl match Into the milk It iKHimrs n rotary motion when the milk I itlmd Then count the number of iwcond from the addition of tho rennet until the flick coatra to more This Rite yon the sorl time mnlre < l for the milk to congnlate Urrat care and watcbfnlnew bon1d bo riirdiM nt Hill M IOU n milk wore very rigidly dining tl e rarly irl ml of lactation Uee auMrleiit rennet from three to hire ounce per 1000 poutuU to conga lain the milk fit for cutting In from 13 to 1 30 minute In Ihu cutting uw the borliontal knife Ant then Ibo perpen b dlinlat Begin when the cord I wine what tender and cut 101 ly with n firm toady motion and contlnnuiuly until the cutting Is I complete Let Ito curd Httte a few inlunte to allow the aiirfao to t pool illghtlyi tin n stir with the hnnda rery gently aril lowly at nralor about 10 minute Hough handling at this time nts I fren n greet nllOlbouf email paillclrnol curd which go elf In the whey and very ma teilally leuen thnjleld Then the agitator agi-tator tniy IM I put In nnd the loom gradually turned on Take about 30 nr 31 minute In heating up 10 M degree Continue itlrrlng about ATO tnlimtn after Ibo teen bit teen torned off when the churl maybe allowed 100 < < ttl Draw oI a portion of the obey nt Dili thin ll that ion may not to l caught byn taplilderrlopuientof acid I Then chic the cord occulonilly common hay ka new tolled Hilled t for the purport to prevent mulling and to Mcuro n thorough cooking of cools uirtlclo of curdWhen When Ibo curd to I thoroughly cooked and fhowa on lhiu Inch or IM I acid on the hot Iron thn whey ihould Iw ro aiored After dipping the cnrd aliould 1 > 0 well itlrml to efle lnilly drain uhf the whey before allowing It to mnl When It baibecomo I ulllcUntly matted mat-ted I cut Into convenient etrlp about 8 Inchu wideand 1 turn In aluut IDmlniitN they may Lo tnrnul Hgaln and piled two deep Tnrn fOtIIlnl lyfuur 1 or fire time on hour to prevent any whey from opllectlng on nr about Ibo curd and to Inure uniform rlllfnlnll Tho temperature bald bo malnUlned about IM drgrm wbllo Ibo breaking down prpcce li I going on and when Iho curd preent n llnky np p < aranca on 11011 l pulletl l alllrt and how acid to about tbrrwfbiirlha Inch on Iho hot Iron It may bo tulllinl und then dud by itlrrlng occailonally When It become soft and velvety anielli llko newly made butter and ihow aorue fat on being preened In thn hand It may boo aallid at Iho rate of from Ii I to 2 iioitud of wilt tr 1000 iwundi b of lullk The timperature when coiling should not Ui higher than 80 degree lot to prHH I In about U fir DOruinntuior whtn the mill la thoroughly dlwoh Haro Ihe tHuperotiire it the time brtwiwn VO and HJ degrees Apply priwtnre gently at tint until tho I whey boulna to rnn dour then grndunlly lncr ML After till ftlri Nil iTi din nrnI jl 1 uv lit 41 tnlnutn they may bo lab n out nod orally tanilagfi I Only pure natir linaM 1 ft used In bandaging They fboulcl he tnrnnl again In the hoop In the morning Bee that tin rim or errant hors arg left on the rlMne but have them neat and elyllnh In anpoaMnMarxl of uniform also t T1i y nimll beprmMil for lit leant 10 hour before removing to tin coring renal Tb rnrlng room should be left At an even teuiperalura of about 05 nr 70 de 1 groo and nhooM be well vcnlllateil Untarlo frlcoltntnl College IlullHIn IJJr J 01 Crrmrj Ill I claltneil that a new Onnadlan leaking Inveullou produces Ira nt the rate of 8 tents per ton 1Ic1ooI Vo bop Ihla to I true It I I foolltburtt Ile I pmlletlon hat M runny people gttpg into the milk create Utter or chee Inlnitry will bring down the pile of thane IDIIleN I No Indnitry ha grown like dairy farming farm-ing t In the pnit III tw year yet the price b I liI Ilt of bntttr I to I kelter May than It WM 10 peon ago Dairy prolneta are the only Mm that have not gone down In I > rlc during the prxnt dtprmlon fact ihlrymen ami creamery nun thank Clod amt take ecurife Mr Kate M Ilntlek et Irxllann ha OM of the Anent Jray berth In I the country and manege It hettelf 800 caps that look of demand for butler run In obvlateil 1 1 liy Improjlns Its quality nlZ IMrUirlto r Illght puts are Jlti Kate lint there minter was any link of ilrmml for goal huller One piece I of economy for Ibn dairyman dairy-man will bo lo keep hi raw largely by Iltbrr the rolling or anmiuer fixlliu plan and Mive pantnre grnnnd lo raise coir tcnl 1 on Thin IM will not have In pay I a high pilri for no much onto cud l oil hull |
