. Nature study [microform]. Natural history; Sciences naturelles. IS hot water in the card and whey, or heat elowly over a fire. Allow to itand for abont three hoort, then remoTe the cord from the whey and place on a slanting table covered with a clean cotton cloth for draining. When the curd feela firm apply two to fonr ounces of salt, mix through the curd, then put into the hoop or mould and press gently at first. When firm, cover wiUi a clean cotton cloth, and place in a cool place, turning the cheese daily for two weeks. When abont a month old the cheese will be ready to use. If the cheese
. Nature study [microform]. Natural history; Sciences naturelles. IS hot water in the card and whey, or heat elowly over a fire. Allow to itand for abont three hoort, then remoTe the cord from the whey and place on a slanting table covered with a clean cotton cloth for draining. When the curd feela firm apply two to fonr ounces of salt, mix through the curd, then put into the hoop or mould and press gently at first. When firm, cover wiUi a clean cotton cloth, and place in a cool place, turning the cheese daily for two weeks. When abont a month old the cheese will be ready to use. If the cheese moulds, wash with salt brine or spray with formalin. Dipping in, or coating the cheese with, hot wax prevents drying and moulding. Qieese may also be made from skimmilk, buttermilk and cream. These are usually classed as " soft" cheese. The ordinary cheese is known as a " hard " variety. THE STORY OF AN EGG PaorBssoB W. B. Gbahax. Every one is familiar with the size and shape of an egg; but very few of us stop to think h w wonderfully it is made. We all know that the contents of the egg are enclosed in a shell. This shell appears to be hard and solid, but this is not the case. True, it has much strength; but we find upon examination that it is full of little holes. These small holes aJlow the air next to the shell to get into the egg. Thus it will be seen that we should keep the egg in a clean place, away from dirty straw, such as we often see in the nest; also away from strong smell- ing substances, such as onions; otherwise these strong odors, pass- ing through the shell, will afl!ect the taste of the egg more or k^s. Next to the shell is a thin tis- sue. This tissue is made of two layers all over the egg, except at the large end, where they separate, forming a small open space, called the air-space. This air-space in- creases in size as the egg evaporates or dries. The longer the egg is allowed to remain in the air, the more air will pass through the she
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Keywords: ., bookcentury1900, bookdecade1910, books, booksubjectnaturalhistory
