. The dairyman's manual. A practical treatise on the dairy .. . very day the first month, every second day the secondmonth, and once a week during the third monbh. At theend of twenty-four to thirty days they are dipped in abath of tepid water (about sisty-six to seventy degrees),washed, brushed, and set to dry in an open place. Whenperfectly dry they are replaced upon the shelves. Fifteendays afterwards they are again washed, diied, and greasedwith linseed oil, when they are returned to the shelves,where they remain until sold for home prepared for exportation, they undergo s
. The dairyman's manual. A practical treatise on the dairy .. . very day the first month, every second day the secondmonth, and once a week during the third monbh. At theend of twenty-four to thirty days they are dipped in abath of tepid water (about sisty-six to seventy degrees),washed, brushed, and set to dry in an open place. Whenperfectly dry they are replaced upon the shelves. Fifteendays afterwards they are again washed, diied, and greasedwith linseed oil, when they are returned to the shelves,where they remain until sold for home prepared for exportation, they undergo some fur-ther processes, to give them a lighter color upon theoutside, and also to preserve them for a longer are first scraped smooth with a sharp knife, then,for the English and American markets, they are rubbed CHEESE MAKING. 379 ?with a mixture of linseed oil and annatto, which givesthem a deep orange color. These cheeses are now largelymade in this country and are sold for about one dollareach at retail. They are made in precisely the manner. 7 J I t ^ p I, described, and are not to be distinguished from the Hol-land made cheeses in flavor or appearance. The Nbuechatel Cheese is an exceedingly popularsmall cheese in the markets of our large cities. It is theAmerican imitation of the French Neufchatel. Thebest of these cheeses are made and ripened with greatcare. They are usually made from whole milk, which 380 THE DAIKYMAXS MANUAL, immediately after being drawn is strained into croelcs andtreated with rennet. The crocks are then placed inboxes, which are coTsred with woolen cloth. After havingstood forty-eight hours the crocks are emptied into abasket lined with a clean white cloth, and standing overa trough to drain. After twelve hours the corners ofthe cloth are folded closely over the curds, which thusenveloped are placed within a press and left for twelvehours. They are then put into a strong linen cloth, inwhich they are thoroughly kneaded and rubbed in eve
Size: 2812px × 889px
Photo credit: © Reading Room 2020 / Alamy / Afripics
License: Licensed
Model Released: No
Keywords: ., bookcentury1800, bookdecade1890, booksubjectdairyin, bookyear1894
