. The book of the farm : detailing the labors of the farmer, steward, plowman, hedger, cattle-man, shepherd, field-worker, and dairymaid. Agriculture. MAKING BUTTER AND CHEESE. 315 Fig THE CUKD-CUTTKR. again ready for use when required. Half a tea-cupfull of this rennet will coagulate as much milk as will make a 15-lb. cheese. (2067.) When the milk is sufficiently coagulated, which it wll be in half an hour, the curd is cut in the tub with the curd-cutter, fig. 377, which con- sists of an oval hoop of copper a h, 9 inches long and 6 inches wide, and 1^ inches deep, embracing a slip of co
. The book of the farm : detailing the labors of the farmer, steward, plowman, hedger, cattle-man, shepherd, field-worker, and dairymaid. Agriculture. MAKING BUTTER AND CHEESE. 315 Fig THE CUKD-CUTTKR. again ready for use when required. Half a tea-cupfull of this rennet will coagulate as much milk as will make a 15-lb. cheese. (2067.) When the milk is sufficiently coagulated, which it wll be in half an hour, the curd is cut in the tub with the curd-cutter, fig. 377, which con- sists of an oval hoop of copper a h, 9 inches long and 6 inches wide, and 1^ inches deep, embracing a slip of copper, of the same depth, along its longi- tudinal axis a b. The stem c of round copper rod rising from each side of the oval hoop unites at c, and after attaining in all 18 inches in length, is sur- mounted by a wooden handle d, 9 inches in lengtli, but 6 inches would be enough, by which it is held either by one or both hands, and on the instrument being used in a perpendicular direction, cuts the curd into pieces in the tub. Some people break the curd at first with the hand, but this instrument cuts it more effectually. On being cut, the curd lets out its whey, which is drained off by means of a flat dish being pressed against the curd-cloth, linen of open fabric, spread upon the curd. As much of the whey is removed in this way as practicable, and the curd will be left comparatively dry, when it receives an- other cutting with the cutter, and the whey again expressed from it. The curd is then lifted out of the tub, and wrapped into the curd-cloth, which, in the form of a bundle, is placed upon a drainer lying across the mouth of the tub, and the whey is pressed out of it by main force. This is the laborious part of the operation, and to save both time and labor in large cheese dairies, the bundle of curd is placed in a large cheese-vat, and subjected to pressure in the cheese-press to get quit of the whey. The curd becomes very firm after this pressing, and must be cut into sm
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Keywords: ., bookcentury1800, bookdecade1850, booksubjectagriculture, bookyear
