. The dairyman's manual; a practical treatise on the dairy. Dairying. Fig. 79.—MOLD FOB SMALL CHEESE. Fig. 80.—MAT. while fresh. This is sold in the English and French mar- kets at a high price, and is also made for domestic use. The cream is taken from the milk as soon as it is thick, but while yet sweet, placed in a muslin cloth, and hung up to drain over a pan in uiiich. the drippings are caught. After hanging in this way in an airy, clean dairy-room for twenty hours, it becomes firm enough to be placed in the molds. The mold is a small wooden box or frame about five inches long, three wide
. The dairyman's manual; a practical treatise on the dairy. Dairying. Fig. 79.—MOLD FOB SMALL CHEESE. Fig. 80.—MAT. while fresh. This is sold in the English and French mar- kets at a high price, and is also made for domestic use. The cream is taken from the milk as soon as it is thick, but while yet sweet, placed in a muslin cloth, and hung up to drain over a pan in uiiich. the drippings are caught. After hanging in this way in an airy, clean dairy-room for twenty hours, it becomes firm enough to be placed in the molds. The mold is a small wooden box or frame about five inches long, three wide, and one and a half thick, without bot- tom or top (figure 79). This is placed upon a layer of clean, smooth straw, and a mat of rushes, made as shown in figure 80, is put under it. The cream is then placed in the mold, which is lined with a neatly fitting square piece of muslin folded at the corners; this is turned down over the cream and a second mat of rushes, which fits the mold, is laid upon it. A block of wood and a li^ht weight are placed. Fis;. 81.—A CKEAM 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
