Show A 4 4 j h THE CHEESE convention an important convention was recently held at rome new york which illustrates Ilustr atea alea the great development of the dairy interest enthat state this gather was imposed of 0 persons persona engaged in n the manufacture and sale of cheese seventy nine concerns con cerns cerna were represented some of which owned over a thousand cows L II 11 L lyon joh joa presided A state society was organized for the purpose of advancing adv ancin the science ot of during the session 0 of f the convention bartlett of ohio who woo was pre sent Ss lis a guest gave his bis experience as a cheese manufacturer of which we have the following report he related the process by which cheese was maleat his hia factory the milk was drawn to his hla factory in the evening by the neighboring farmers milk was measured and then run into a vai vat var and around the he vat a stream of cold cald water was immediately turned and agitate milk it not likely to cool fast enough when cooled milk left over night the stream of water left running around it when left tho the milk should be below seventy degrees in the morning wix mix the cream that nab baa arisen in with the in dik and mornings milk is then added which will make the mixture about right if not cool enough the spring water is kept running around the yat until the milk ia 9 some fifty degrees to sixty degrees next apply heat beat and raise temperature of milk to eighty two degrees cold weather higher when heated add coloria g matter to give shade can give no rule as to amount of coloring matter rennet added alid arid in from forty to sixty minutes coagulation wilL take place agitate milk until coagulation commences and taen then cease the time ot of curd forming varies from forty minutes to two and one olie balt half hours when formed divide as quick as possible with a sharp knife such as now generally used bied there is not invented a perfect pe divider it its hould houll be an instrument that would w ouid divide at one stroke each way the whole curd as violence and agitation of the curd injures iri fri ares area it and produces waste wassef the curd should be leit left a little coarse rather than run rut the risk of pulverizing ver izing chunks one ode quarter inch square were about right although if as large as a teacup no barm would result if uniform uniformity mity i 0 of f i pieces prevailed prevail ed thought such pieces could be cooked and salted as well as smaller ones if cut and agitated too much small particles floated off as whey causing waste when curd is divided six or eight degrees of beat heat depending upon the state of the curd if curd makes too fast remove heat beat raise heat beat until curd consolidates the second heating should be from eighty six to eighty eight degrees after proper manipulations let curd stand and remove whey by either dipping off of top or let it run off by by dyphon 0 n former mode preferable as curd wa stes by y draining off after removal of whey break up curd until partially packed pac feed together separate curd and add heat beat as high as ninety finity six degrees or ninety eight degrees manipulate under that temperature motil it will not pack it should not be allowed allotted to pack when not inclined to pack reduce temperature pera ture tury and let it stahl qu et it not pot cooking rapidly enough increase temperature but hesitate long before raising it over one hundred degrees a egber hi gher temperature bursts the oily globules glo bules sets them free and produces waste gimben curd ia is done dip it outon a strainer and stir it to prevent pre packing add bait salt common rule is two and seventeenths pounds for one hundred pounds cheese or one hundred gallons milk some bome auids cur ds will shrink with such curds lesi less salt should be used when curd is soft and moist increase salt in answer to questions bartlett barti Bartl ett elt said he did not like cooling whey and curd together as the cheese is ap apt to be moist moi st and nd inclined to mod mold after salting dip curd in press and apply gentle pressure first allowing it to stand from fifteen to tb th arty minutes without pressure pressure should uld be begen gentle gentie until alten alter cheese bandaged remove from press put on bandage return to press 0 other othar bide aide up and apply strong pressure and keep up u p until next lext day cheese is better if pressed I 1 two days as by such pressure the whey is more mare thoroughly removed when cheese is oft soft the first days pressure pr esaure will not remove all the whey but by trying bryin it again other side up more whey is remove removed d when men cheese ia is taken from press rub over and apply oil generally that from whey although lard is as good turn every day and ind if dry rub with 0 oil when partially cured turned less frequently frea betly but hut mold should be kept off in coloring generally dissolve the anatta allatta in strong lye one pound anatta to one gallon lye put the two together and bailand bo boil iland lland and then allow to sett leand use only the clear portion rennet prepared in wafer water use abundance of bait salt no rules for tor use of ret rennet knet inet generally one rennet to COO goo or pounds chose ch chese ese ose A calf from which valc a rennet is taken should be five davs dars old ten dys djs old better calf should have babe full meals until sixteen hours before killing take rennet rennets turn it U salt balt it thoroughly aen then tu turn rn back and balt salt again and let it remain in go pickle ickle and then dry it thoroughly it should be kept dry as dampness dissolves and wastes the salt balt and andrake take taked away its strength HOME houe BREWED aln ALE G burton in the alvra JI ew forker yorker gives his method of ina lna making kit kin blome biome h ome brewed ale as follows the ithe art of brewing is very easy to be understood for it is exactly si simi larto to the pro process of making tea 1 ea put a of matl nail lato a teapot tea pot t then fill it with water ibe the firetti atrat time tims me rather under boiling beat after it has stood some time pour 0 ur off the liquor r just as you would tea ia and d fill rp up ua the pot again agali with boiling water in a similar manner pour that off and BO so go on filling ailing up and pouring off till the malt in the pot is IB tasteless which will be the case when all its virtue is extracted the liquor or or malt tea must then be boiled with a few hops P in it and when it becomes cool enough that is about blood heat beat add a little yeast to ferment it and ana andlee the thing ia is done this is I 1 is s the whole art and of brewing and to brew a large quantity requires the same fame mode of proceeding as it would to make a tea breakfast for a regiment of soldiers apeck A peck of malt and four ounces of hopes will produce ten quarts of ale and of a better quality than can usually be purchased |