. The dairyman's manual; a practical treatise on the dairy. Dairying. 390 THE DAIRYMAN*S MANUAL. the surface, and when this begins to shrink or ^^ crinkle" the rennet is added to the milk at the rate of one spoon- ful to twenty quarts of milk. After six hours the curd is dipped out of the jar—wliich is of glazed earthenware, holding about three gallons—into small, tin molds, which are about four and three-quarter inches (twelve centi- meters) in width and hight, open at both ends, and resting each on a small mat of rushes sewed together. Fig. 93.—DRYING ROOM. (figure 91). This work is don
. The dairyman's manual; a practical treatise on the dairy. Dairying. 390 THE DAIRYMAN*S MANUAL. the surface, and when this begins to shrink or ^^ crinkle" the rennet is added to the milk at the rate of one spoon- ful to twenty quarts of milk. After six hours the curd is dipped out of the jar—wliich is of glazed earthenware, holding about three gallons—into small, tin molds, which are about four and three-quarter inches (twelve centi- meters) in width and hight, open at both ends, and resting each on a small mat of rushes sewed together. Fig. 93.—DRYING ROOM. (figure 91). This work is done, in Mons. Paynel's dairy, in a stone building, furnished as represented at figure 92. In two days the curd becomes firm enough to be taken from the molds ; no pressure is used. Then they are sprinkled with salt, and placed on the tables for three or four days. They are next carried in baskets, upon tin gratings or frames which fit the baskets, to the drying- room, where the frames with the cheeses on them are. 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
