. The American farmer. A complete agricultural library, with useful facts for the household, devoted to farming in all its departments and details. PLATFORM SCALES. curd, salt applied at the proper time will check the further progress of ii, and thus ismade to serve a very important purpose in cheese making. Salt of the best quality should,however, always be used for cheese. Some salt has a bitter flavor, which greatly injures thebutter or cheese in which it is used. Saltpetre is used in small quantities in some English THE DAIRY. 255. GANG CHEESE PRESS. dairies, in the proportion of three or
. The American farmer. A complete agricultural library, with useful facts for the household, devoted to farming in all its departments and details. PLATFORM SCALES. curd, salt applied at the proper time will check the further progress of ii, and thus ismade to serve a very important purpose in cheese making. Salt of the best quality should,however, always be used for cheese. Some salt has a bitter flavor, which greatly injures thebutter or cheese in which it is used. Saltpetre is used in small quantities in some English THE DAIRY. 255. GANG CHEESE PRESS. dairies, in the proportion of three or four pounds to a barrel of salt, and is thought to aid inpreserving the flavor of cheese, as well as to improve its keeping qualities. How to Distinguish Good Salt. —Many persons suppose that because salt is of apreserving nature, that all salt to be found in the market is pure, provided it looks clean; butthis is far from the fact. Salt may seem to all appearance to be free from all foreign matter,and yet be so impure as to greatly deteriorate the quality of the dairy products in which it isused. Chlorides of calcium and magnesium are the substances in salt that most injuriouslyaffect the taste and quaUty of butter and cheese. The best method of determining the purity of salt is of course by analysis; but asdairymen will not always find it convenient to be obliged to resort to this means, they shouldbe acquainted with other ways of determining its quality. One of the satisfactory evidencesof the purity of salt isits dryness.
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Keywords: ., bookcentury1800, bookdecade1880, booksubjectagriculture, bookyear
