Archive image from page 395 of The dairyman's manual a. The dairyman's manual : a practical treatise on the dairy, including the selection of the farm dairymansmanualp88stew Year: 1888 390 THE DAIEYMAN- S MAN'UAL. 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—which is of glazed earthenware, holding about three gallons—into small, tin molds, which iare about four and three-quarter inches (twelve centi- meters) in width and hight, open at both en
Archive image from page 395 of The dairyman's manual a. The dairyman's manual : a practical treatise on the dairy, including the selection of the farm dairymansmanualp88stew Year: 1888 390 THE DAIEYMAN- S MAN'UAL. 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—which is of glazed earthenware, holding about three gallons—into small, tin molds, which iare 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 Fiff. 93.—DRTnsfG 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
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