. Elements of practical agriculture; comprehending the cultivation of plants, the husbandry of the domestic animals, and the economy of the farm. THE OX. 545 it; and it is perfectly nutritious, all the caseous matter of the milk still remaining. When the churning process is completed, the butter is, as in the former case, removed and kneaded in cold water until all the milk is separated and the water comes off pure. In this state it may be formed into rolls for present use, or salted for preservation. The other preparation of milk is cheese.—Cheese consists of the caseous matter of milk united
. Elements of practical agriculture; comprehending the cultivation of plants, the husbandry of the domestic animals, and the economy of the farm. THE OX. 545 it; and it is perfectly nutritious, all the caseous matter of the milk still remaining. When the churning process is completed, the butter is, as in the former case, removed and kneaded in cold water until all the milk is separated and the water comes off pure. In this state it may be formed into rolls for present use, or salted for preservation. The other preparation of milk is cheese.—Cheese consists of the caseous matter of milk united to a certain portion of the oily or creamy part. This oily portion adds to the flavour and richness of the cheese, and hence, when good cheese is wanted, the cream should not be separated. Cheese, however, can be made from milk from which the cream has been removed ; and it is then termed skimmed-milk cheese. It may even be made from butter-milk, in which the cheesy part entirely re- mains. But then, the creamy part being more withdrawn than in the case of skimmed-milk, the cheese wants still more the properties and flavour which are valued in this species of food. For the making of cheese, the utensils usually required are: —a large tub, in which the milk is coagulated, and the curd broken; the cheese-knife, sometimes of wood and sometimes of iron, with one or more blades for cutting the curd and allow- ing the whey to separate ; wooden dishes for removing the whey; generally another wooden vessel perforated with holes, for further expressing the whey ; small circular vats, in which the cheese is placed that it may be compressed; and finally, the cheese-press. Cheese-presses are of different forms. They are generally made to act upon the curd by the continued pressure of a weight. The most simple, perhaps, is a long beam, made to act as a lever, the cheese to be compressed being placed in its vat, between the weight and the fulcrum, thus— Fig. AI m. Please note th
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