Show r CHEESEMAKINQ I Itttde Tliloci to I > o and 8or rat Tlilnc Not to Do I Cheese factory men are admoniqlaNI b1 the dairy department of Ibo Ontario Agricultural college thatltho cheeses made In Ibo spring of 1807 aro almost Euro to go Into Immediate consumption IVther years maters have been undecided whether to rook tho cheeses for early upe or make them to bo held This year there i con scarcely be any room for doubt m to when spring cheeses will bo needed 1 They aro wanted now This LollIII Iho CO Mi lira advisor referred to exhorts makers 10 wuko 00 01 all thOr art to produce n pick curing eirti ele To obtain this end observe the following owing pouits Accept nothing but pure sweet milk Heat to 86 degrees nod then muko u rennet tet bet tho mill when tho rennet tell is about 18 second or at snlliciuit ripe uopq Hi that tho cord will dip in about 2JV honra Uo 9 alllclciit rennet to eooguillt the milk In about 20 mluote Thim 111 ttlube from threo 10 four onnea nf mdird t rennet BeFore that your rennet ren-net Is I all right Do Dot cut moro than three times nliHI tho milk Is I merripo lietam plenty moisture In tprlng curds for all early market Spring cheeses are usually too dry anil harsh Heit slowly to OS degrees not above his temperature us U is I desirable to I retain moisture Dip at the lint appearance of acid It file acid does uot show on the hot loon 110 the alkali test Do not Itno the I curd ill tho whey moro than three hours Cell if 1 tho hat iron indicates no odd 11 you test w fill the alkali you will find plenty of acid ut the end of three hours provided the temperature in kept np to 08 degrees The hot iron is not always reliable at this 1 point Hill early as boon ns tho curd become be-come meaty and how about cue inch cu tho hot hou Hand stir sufficiently to Improve flavor but not enough to lobe oil the moisture Salt at the rat of about 3 pounds to 1000 pounds of milk and before tho sre IIIU too freely Allow the curds III taud longer ill tho Fait You Kill thus save butter fat oDd will not le troubled with Kreasy curd buy aro icrificing a good deal of butter fat for tile sake 1 of getting n close checte Keep the temperature of the curing room at about TO degrees and thus hall ten file curing Do not allow a cheese to go Into the curing room which is not nicely fill jelled I1r ono to leave It until it is lit leot two weeks old 1 Not n few an ruining their reputation liy shipping curd l to their customers The writer heard of euu this fiTiiugwheiHOheeieH wcic in ado on Saturday aud shipped the following Tuesday Such a practice emmot ho too strongly colcumcll Dout do it no matter what the prt I auo front Folemeu buyers I1r patrons who May bo anxious 10 oCUO the oil 1 N autage of the present high prices To bum up lu order to obtain fat meaty quick curing checks which will be fit to eat in about one mouth after unking luo plenty of pood reuntt lcnc sufficient moisture in the card nail lightly I keep the temperature of tho curing room up 1 to 70 degrees mghtjnud day and l keep the cheero in the eur1ul room for at least two weeks Take a little trouble to luforlll patrons as to the best mUhodnof caring see milk Do not raid milk homo with cut first trying to remedy the trouble loy u N hilll1 each lalro lleu1 ones year Keep the factory clean and tidy To Factory Owners Plcoee see that the factory is in good repair before touuundug work Have all holes in file floor made good Look over the vats presses hoops etc carefully and put them in good shape for tho maker Tidy the yards null approaches to the factory Plant some trees about tho place Make the factory II 11000 wher patrons will like to come rather than a plice to bo slimmed on account of tad smells untidy Kurroundiiigs and an ill tempered 1 checnennkcr Prizes given to patrouk who tend the best and 1 largest quantity of milk will help the bnfcincfi To Patrons Endeavor to supply the factory with first class milk Take a pride in fending a largo quantity of the best quality milk that jour section can reduce Strain and aerate the milk well Delivcritat tho factory ery day if possible There is I always moro loss of fat in making np milk two or three days old The maker is I also likely to lo tronblcd with grewy curds and other oth-er things which will gie him difficulty difficul-ty in making fine cheese Country Jellllemn Dairy unit Creamery Never let tem go dhettly Into milk lo heat It This spoils tho flavor of the butter that la Hindu from Ibo milk When butter la tire size cf grains of wheat in the churn draw off tho but ermilk carefully audwabh und salt the butter A flue wire strainer hold > 1 under tho buttermilk vent will catch any par iclca of butter that try to escape In hiring a butter maker let the proprietor pro-prietor cf a creamery require him to give n guarantee that he will make first claps bultcr Then let them on their part give him u guarantee that they will furnish him with nothing but first lass mill to work on und first class machinery the creamery besides Th four moAt common and popular trends of cheese are the Stilton orifii iilly made in England the Edam inVented In-Vented I iu Holland the Bwlis cheese Rod just the plain American article frequently called Hcrkiuier cheese from llcrkirncr county N Y Keep everything clean fihiulug clean about your creamery mllkroom or churn The tot goipel for tho dairy mn and creamery lOn Is I elcnlin absolute cleanliness and purity ut u ill of air of walls of floors out of water wa-ter Soda hot water and brashes in them lies salvation |