Archive image from page 397 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 392 THE daikyman's manual. posed to the air, and in time begin to sweat and become moist. When this occurs, they are removed on trays to the finishing cellar {cave de jerfection), (figure 94), which is furnished with shelves and glazed windows, the air being rigidly excluded. They remain here twenty to thirty days, and are turned every two days as before. After this they are finished, and appear as shown at f
Archive image from page 397 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 392 THE daikyman's manual. posed to the air, and in time begin to sweat and become moist. When this occurs, they are removed on trays to the finishing cellar {cave de jerfection), (figure 94), which is furnished with shelves and glazed windows, the air being rigidly excluded. They remain here twenty to thirty days, and are turned every two days as before. After this they are finished, and appear as shown at fig- ure 95, being then wrapped in paper, and packed in baskets containing ninety cheeses, for shipment to market. They are now about four inches in diameter, and one and one-fourth in hight. An unusually fine quality sells in Paris for twenty- five cents each. The largest consumption is in that city, which annually takes over a million of these cheeses. One Hundred Hints to Cheese Makers, which in- clude the whole art of conducting a factory successfully, are here given, not for the instruction of experienced dairymen, but rather as reminders of what is so apt to be forgotten, and as a code of rules for younger practitioners who have not yet mastered all the secrets of their art. 1. Teach your patrons how to produce milk of the best quality by asking them questions and giving them advice. 2. Print the following 'Te7i Points for the Instruc- tion of Dairymen,'' and furnish each of your patrons with a copy every three months. 3. Feed your cows on clean food only. Never use sour food. 4. Be sure to give only clean pure water. 5. Clean the cows before milking. 6. Strain the milk carefully immediately after milking. 7. Air the milk well while straining, holding the strainer above the pails. 8. Never use a greasy cloth, brush or utensil. 9. Empty whey from the cans immediately on arriving at home, and clean the cans without delay.
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Keywords: 1880, 1888, archive, book, bookauthor, bookdecade, bookpublisher, booksubject, bookyear, dairying, drawing, historical, history, illustration, image, new_york_orange_judd, page, picture, print, reference, stewart_henry, vintage
