. The American farmer. A complete agricultural library, with useful facts for the household, devoted to farming in all its departments and details. hat purpose. But in all cases, beforesalting, the curds should be made as dry as theycan conveniently be made. It must be remembered that while themaking of cheese of the best quality depends,in a great measure, upon the time and mannerof salting and the quantity of salt used, it shouldnever be done at random or by unskillful quantity of salt to be used in cheese makingshould vary, according to the season, from twoto three pounds to a hun
. The American farmer. A complete agricultural library, with useful facts for the household, devoted to farming in all its departments and details. hat purpose. But in all cases, beforesalting, the curds should be made as dry as theycan conveniently be made. It must be remembered that while themaking of cheese of the best quality depends,in a great measure, upon the time and mannerof salting and the quantity of salt used, it shouldnever be done at random or by unskillful quantity of salt to be used in cheese makingshould vary, according to the season, from twoto three pounds to a hundred pounds of dairymen prefer to use no more thantwo pounds of salt to the above quantity ofcurd in the cool weather of spring, when rapidripening is particularly desirable for getting theproduct into market as soon as of the best Cheddar cheese makers ofEngland use one pound of salt to fifty-sixpounds of curd, the salt being applied afterthe curd has been ten minutes in the hoops,and then ground in a curd mill at a tempera-ture of from 60° to 65°. Salt checks acidity incurds. When acid is fully developed in the. 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
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Keywords: ., bookcentury1800, bookdecade1880, booksubjectagriculture, bookyear
