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Show LEAVES' iron V- ' ,t' F..,l,l5jbyHARPirT MAY WILSON) Making American Cheese For the making of cheese, a certain cer-tain lactic-acid content is necessary. In order to secure such acidity, fresh milk should be cooled to about 60 degrees F. and kept three or four hours before cheese-making begins. If night's milk can be cooled to 60 degrees and kept at that temperature tem-perature over night it can be mixed with the morning's milk and the whole used at once. The two batches of milk should be mixed together in the container in which the curd is to be made. Milk should then be heated to 86 degrees F. by setting the container on the stove, putting a grate between be-tween the container and the top of the stove and stirring the milk slowly slow-ly and constantly, so that it may be evenly heated. When the desired temperature is attained remove from the fire. Usually it is desirable to use, at this point in the process, some coloring col-oring agent, otherwise the cheese will be practically white if made from winter milk, and merely a pale straw color if made from summer sum-mer milk. From one-half to one teaspoonful of coloring agent for each 100 pounds of milk should be first diluted in a cupful of water and then stirred into the milk until it has been evenly distributed. ADDING THE RENNET If rennet extract is used, from two to four teaspoonfuls will be required for each 100 pounds of milk. If tablets are used, follow directions on the box. After adding the rennet, ren-net, stir the milk for about three minutes, cover the container to retard re-tard cooling of the surface, and let the whole stand, undisturbed, until after it has been coagulated. CUTTING THE CURD When the curd has become firm and jelly-like it must be cut into cubes, about three-eighths of an inch square. With a clean knife, long enough to reach the bottom of the container, sljce the curd crosswise cross-wise into strips three-eighths of an inch wide and then lengthwise in the same manner; then stir carefully care-fully for about two minutes with an egg-whip having cross wires. This process will cut the cubes uniformly. uniform-ly. The curd should then be stirred with a spoon or paddle. When sufficient suf-ficient whey has been exuded to separate sep-arate the cubes of curd it is time to begin heating. The temperature should be raised slowly about two degrees every five minutes until it reaches 100 to 106 degrees. During the heating process the curd should be kept in motion to keep the curds from sticking stick-ing together. When a handful of the curd gently squeezed and released re-leased suddenly, breaks apart easily, eas-ily, the curd has been heated long enough. REMOVING THE WHET Most of the whey can be dipped off after the curd settles to the bottom bot-tom of the container; the curd and the remaining whey can then be poured on a rack covered with cheesecloth and placed over a dish-pan dish-pan or other container. After it is drained, the curd should be replaced in the original container. It should be stirred and kept free from lumps, and when it has cooled to about 90 degrees F. and has sufficient acid development to make it slightly rubbery rub-bery (it will squeak slightly when chewed), it is ready to salt. SALTING THE CURD Use 7 tablespoonfuls of salt for each 100 pounds of milk, mixing it thoroughly with the curd. When the salt is dissolved, and the curd has cooled to 85 degrees F. it is ready to be placed in the cheese hoop. HOOPING AND PRESSING A circle of unbleached cotton cloth of the same diameter as the hoop, should be placed at the bottom bot-tom of the hoop, the curd placed upon it, and a similar piece of cloth laid on top of the curd. The wooden follower is then inserted and the cheese put in the press. Forty to 60 pounds of pressure should be applied, ap-plied, and, after about 10 minutes, increased to 90 pounds for a Eve-pound Eve-pound cheese, and to 120 pounds for a 10-pound cheese. Continue this pressure for 30 to 60 minutes remove re-move the cheese from the press; remove the cap cloths; dip the hoop in warm water to remove any fat adhering to it; wrap the cheese tightly in a bandage of light-weight cotton cloth, wide enough to lap over the edge about one inch; replace the cap cloths, put the cheese back in the hoop; press for from 16 to 24 hours, under a pressure of from 100 to 120 pounds, depending upon size. For further Information, including directions direc-tions for making a simple cheese-hoop and cheese-press, send 6ve cents to Superintendent Superin-tendent of Documents. Washington. D. C, asking for Farmers' Bulletin No. 1134. THE HAWTHORNE This beautiful plant, which may be a shrub or may grow to the proportions pro-portions of a small tree, is native both to Europe and to America. It is often used for hedges, and is particularly par-ticularly suited to that use, with its fragrant flowers. SPACING TREES A square spacing, 4 by 4 feet is recommended since it provides room for cultivation and growth. Such spacing will permit the planting plant-ing of about 2,700 trees per acre. |