. The dairyman's manual : a practical treatise on the dairy, including the selection of the farm. Dairying. 376 THE dairyman's MAKITAL. desired color, a light yellow, is produced by the admix- ture of a portion of annatto, the quantity depending upon the season, the richness of the milk, the quality of the pasture, and other incidental circumstances, which the skilled dairyman so well understands. The usual quan- tity is a tcaspoonful of a liquid preparation of annatto to a quarter of a pint of rennet. The liquid annatto used in Holland is about the same as that used in the. Fi^. 85.—PRESSING
. The dairyman's manual : a practical treatise on the dairy, including the selection of the farm. Dairying. 376 THE dairyman's MAKITAL. desired color, a light yellow, is produced by the admix- ture of a portion of annatto, the quantity depending upon the season, the richness of the milk, the quality of the pasture, and other incidental circumstances, which the skilled dairyman so well understands. The usual quan- tity is a tcaspoonful of a liquid preparation of annatto to a quarter of a pint of rennet. The liquid annatto used in Holland is about the same as that used in the. Fi^. 85.—PRESSING INTO MOLDS. New York factories. The rennet and coloring matter having been added to tlie milk, it is stirred for one minute and left to rest. As soon as the curd is thorouglily set, it is cut into small fragments with a curd-knife made of a number of fine wires fixed in a frame. This is done very carefully, lest the cream in the curd might escape into the whey and be lost. The curd is then gathered into a mass and freed from the whey, after which it is pressed by the. Please note that these images are extracted from scanned page images that may have been digitally enhanced for readability - coloration and appearance of these illustrations may not perfectly resemble the original Stewart, Henry. New York : Orange Judd
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Keywords: ., bookcentury1800, bookdecade1880, booksubjectdairyin, bookyear1888
