. Milch cows and dairy farming; comprising the breeds, breeding, and management, in health and disease, of dairy and other stock; the selection of milch cows, with a full explanation of Guenon's method; the culture of forage plants, and the production of milk, butter, and cheese ... with a treatise upon the dairy husbandry of Holland; to which is added Horsfall's system of dairy management . eeds of anevergreen tree of the same name, found in the WestIndies and in Brazil, by bruising and obtaining a precip-itate. A variety is made in Cayenne, which comes intothe market in cakes of two or three
. Milch cows and dairy farming; comprising the breeds, breeding, and management, in health and disease, of dairy and other stock; the selection of milch cows, with a full explanation of Guenon's method; the culture of forage plants, and the production of milk, butter, and cheese ... with a treatise upon the dairy husbandry of Holland; to which is added Horsfall's system of dairy management . eeds of anevergreen tree of the same name, found in the WestIndies and in Brazil, by bruising and obtaining a precip-itate. A variety is made in Cayenne, which comes intothe market in cakes of two or three pounds. It is brightyellow, rather soft to the touch, but of considerable THE CHEESE-PRESS. 251 Bolidity. The quantity used is rarely more than anounce to one hundred pounds, and the effect is simplyto give the high coloring so common to the Gloucesterand Cheshire cheeses, and to many made in this coun-try. This artificial coloring is continued from anidle prejudice, somewhat troublesome to the dairyman,expensive to the consumer, and adding nothing to thetaste or flavor of the article. The annatto itself is souniversally and so largely adulterated, often by poison-ous substances, such as lead and mercury, that the prac-tice of using it by the cheese-maker, and of requiring thehigh coloring by the consumer, might well be discon-tinued. The common mode of application is to dissolve it. Fig. 82. Cheese-press. in hot milk, and add at the time of putting in the rennet,or to put it upon the outside, in the manner of cheese-presses in most common use are very dif- 252 THERMOMETER. — TEMPERATURE. feremt- in construction, and each possesses, doubtless,:some peculiar merits. The self-acting press, Fig. 82,. is<the favorite of some. Another form of this isi seen inFig. 83.
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Keywords: ., bookcentury1800, bookdecade1860, bookpublisherbosto, bookyear1864
