Elements of practical agriculture; comprehending Elements of practical agriculture; comprehending the cultivation of plants, the husbandry of the domestic animals, and the economy of the farm elementsofpracti00lowd Year: 1838 546 REARING AND FEEDING OF ANIMALS. But more complex forms of the cheese-press, and, in some cases, more convenient, may be adopted. The following figure represents a press, in which the weight is attached to a lever, and acts on a board which is placed above the curd, by a series of intermediate wheels and teeth : The coagulation of the Fig. isi. milk is produced by var
Elements of practical agriculture; comprehending Elements of practical agriculture; comprehending the cultivation of plants, the husbandry of the domestic animals, and the economy of the farm elementsofpracti00lowd Year: 1838 546 REARING AND FEEDING OF ANIMALS. But more complex forms of the cheese-press, and, in some cases, more convenient, may be adopted. The following figure represents a press, in which the weight is attached to a lever, and acts on a board which is placed above the curd, by a series of intermediate wheels and teeth : The coagulation of the Fig. isi. milk is produced by various substances,but the most ap- proved is rennet, which is prepared from the stomach of a young calf. This sub- stance may be obtained as follows:— The stomach of a new- killed calf, with its contents, consisting chiefly of coagu- lated milk, is to be taken. The matter of the stomach is to be preserved, separat- ing merely any indigested substances, as straw and the like, that may be mixed with it. It will add to the quantity of rennet obtained to feed the animal largely with milk, some hours before it is killed. A few hand- fuls of salt are to be put into the stomach and all around it. It is then to be rolled up, and hung near a fire to dry; and its quality will improve by hanging it up a year or more before it is used. It is the gastric juice in this rennet which produces the coagulation of the milk. When the rennet is prepared for use, it is cut into small pieces and put into a jar, with a handful or two of salt. Wa- ter, which had been previously boiled and cooled again, is then poured upon it, and allowed to remain for two or three days. It is then drawn off, and a second infusion made, but with a smaller quantity of water. This also remains a few days, and being withdrawn, the two liquors are mixed together, strained through a cloth, and put into bottles, to be used when required. The usual manner of making cheese is the following:—
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