CHEESE MAKING IN AMERICA.

Waikato Times, Volume XIV, Issue 1186, 3 February 1880, Page 3

CHEESE MAKING IN AMERICA.

(An esteemed subscriber residing at Cambridge sends us the following hints in successful chee&e-makrag, which "will be valuable to many Waikato settlors): — '1 he success which our American cou&ins have achieved in dairying imparts interest to any account of their proceedings. An interesting disoussion at a late meeting of Sheboygan (Wis). Board of Trade upon the application of heat in thtesemaking elicited the following facts : — Mr. Delo stated that this year he raised the heat to 96 degrees, keeping it at that point, for he believed it improved the quality of the cheese. Mr. William Homer said he heats his milk to 84 degrees, and then, raising the heat of the curd while curing to 100 degrees, keeps it at that point until he draws off the whey. He covers the milk while coagulating, to keep it as even as possible. Mr. Delo thought that heating to 100 degrees makes the cheese tough — that 96 degrees of heat make a softer and betterflavoured article. Mr. Holden had always heated his miik to 82 degrees when he set, and to 100 degrees when scalding the curd, but had lately becomed convinced that 87 degrees was high enough. He uses a tin cover for ; his vats* which keeps the heat more even and better, h e draws the whey down al l he can, ana keeps the curd loose. Never heats milk any higher when the curd is inclined to float. Mr. Hiram Smith said that every move made from the time the miik is put in the vat should he for a definite purpose, 'lhe object to be attained is the digestion of milk into curd by the pepsine in the ren- ( net used. He Relieved that blood-heat should be maintained in the process as nearly as possible. Nature makes no mistake in her work. The calf takes the milk into its stomach, and digests it into a perfect curd, with a blood-heat of about 98-. We should imitate nature in this matter, ife c'onsia'eredQO- to 95- about the right temperate. Why do we raise the heat and' cook thVcurd ? It is to drive the whey out of the curd, and the quicker it is driven out the better. Mr. Homer is sound in heating up to 100 degre?s II whey is left in ohoeso it leaves a little Smirch. Bomcmbyr, tUw, fchut ths object

to be gained is, first, to digest the milk into curd : second, to drive the whey out of the curd. Ninety to 100 degrees will best do it, because it oomeß nearest to nature. By draining the whey before ripening the curd, it makes a sweeter cheese. There is a very narrow point .of time in developing— fifteen minutes will make or spoil it — and it is of the highest importance to be able to judge when that point has been reached. Sweet curd cheese is the highest point of developement in the process. In answer to a question relative to the hot-iron test, Mr Smith said: in acid cheese the thread drawn out from the ourd by the hot iron is always all the way of a size and very fine; while in sweet cheese the thread is courser and larger at eaoh end. Mr Chester Hazen said his experience had taught him that 82 to 84 degrees was the proper tempreature to set the milk. In scalding the curd he often ran the heat up to 104 and 105 degrees, in order to cook it enough to run the whey off, It is advantageous to draw the whey off as soon as possible when you get heat enough on it. The condition of the milk makes a difference as to the degree of heat required, poor milk requiring the most heat. The Chairman presented a cheese of his own manufacture, the milk of whioh was heated to 82 degrees, and the curd to 96 degrees, and developed four hours or more, and invited a test of it by buyers prebent, and oriticisms upon It. Opinions varied before boring it, some claimed that it would closo-make cheese, others that it would be open — full of little spaces. Such it was found to be on taking out a plug of it v The question arising as to the cause of this condition of the cheese, Mr Hazen gave it as his opinion that the curd was not cooked enough. In continuation of the discussion, Mr W. Crosby says that he heats milk to 84 degrees in spring and fall, and his curd to 100 degrees, and held it there until it drew the whey. Mr Smith said that Messrs. Homer's and Crosby's cheeße are uniformly closemade and good-flavored, and both heat at 84 degrees and scald at 100 degrees. And from this and other facts brought out in this interchange of experience, he thought they had learnt something of practical value, and could safely set it down that heating from 84 to 100 degrees is about the standard for the best cheese.

Here is a gem alleged to have been found in the letter of a young' lover : — "Dearest love, I have swallowed the stamp wnich was on your letter, because I knew your lips had touched it." Banco*;, the winner of the Melbourne Cap of 1874, won a Felling Raoe of 40 soys. at Wil'iamstown lately. What a come down for a cap winner, Mes-rs. Chirnside have purchased the gelding, and are going to pension him off. A new d acovery has been lately made which brings a new element into the calculation of the future of the trade in butter. A process of preserving butter has been proved successful, the result involving consequences which no one yet can adequately forsee. On the 24th of July, Mr. G. M. Allender, the Managing Director of the Ayleabury Diary Company put a cburning of batter to the tnst, treating it m accordance with a new process brought before him. The butter was placed in a firkin without salt. Toe firkin remained on the premises of the Company at Sfc. Petersburg, place, Bays water, London, for three month?, and, when examined on Octobr r 24, it was as sound and sweet as when first pot in. Practically this butter was exposed to the atmosphere during the whole time, seeing that air found free admittance into the firkin. On smelling and tasting it yesterday we found it perfectly sweet, firm, and so exoelljnt in flavour, that we could not tell it from batter made the day before. Experts in the business, both in this country and in Ireland, have had samples, and prooounce the preservation wonderful. The effeot will be to drive all salt butter out of the market. In order to make it keep, the Irish and all imported batter, i« now mixed with 5 or 6 percent, of salt Under the new system 1 per cent, of salt will be ample for the purpose, and the cott of the preservative will not exceed half-a-crown for a 56!b. firkin, or little more than a halfpenny per lb. The difference in value between a very mildly-salted butter and a ooaree and strongly- pickled butter is at least 4d per pound, and hence it. appears possible that fcriunes may be made by substituting prpserved for Halted butter. It is not possible to estimate the gain of being able to displace from our tables and from our cookeries the objectionable salt butter, the change being especially grateful to voyagers on shipboard, and to countries which depend upon imported butter. Ths great: merit of the invention consists in its simplicity. The butter, worked with a trifling qaan'ity of the material directly after churning, keep? good and sweet for months. VAttARIES OV THE TELEGRAPH. — The errors of printers piled on top of those of telegraph operators— what a monumeat they would make ! The writer of ' • Passiog Notes " in the Otitgo Witness copies tbe following from the World ;— " The telegraph wire is equal to wondrous vagaries, we all know ; but it has attained ita extreme expression of eccentricity at last. The following sentence was despatched from Winchester in Lord Carnarvon's spoken essays on sermons at the Diocesan Conference : — ' The worst paid country curate is expected to preach twice on Sunday with the persausiveness of a journeyman-tailor and the eloquence of a barrow,' For ' journeyman- bailor ' read * Jeremy Taylor,' and initial ♦ barrow' with a capital ♦ B,' and all is right." To this I add another story about; this same venerable Jeremy Taylor, who seems to fare hardly in this regard. A printer had to set a quotation from the eloquent bishop on the duty of giving. The printer, whether or not from an association of ideas regarding appeals for charity generally, I cannot say, gave the author in a foot-aote not as Jeremy TayJor, but as Jeremy Diddler ! Well, I sympathise with the sentiment, and also with the printer, who doubtless had recently been "had " at some charitable bazaar. A friend of mine, a young editor, at firßb used to stamp and teir his hair at the numerous errors passed by the reader in his " valuable journal" under his charge. He has got used to it now, and only mild ly expostulates. As I see that even the London Times has lately been caught trippling in a number of instances, my friend will rejoice that he is no worse off thau his neighbours, Thi> now J*un» Cash hystum now being initiated b} G. and C. will certainly prove a benefit to the public. It has boon a great success in Sjdney and Melbourne, and when strictl} carried out the customer who hu>s .it an establishment where the goods arc marked low to ensure a rapid sale must be a gre.it gainer. G. and C. sell their drapery, millinaiy, and clothing at such prices for cash as gives the buyer the ad\ antages of a shareholder in a co-operati\ c soc iety, w ithout the risk of being called upon to bear a portion of the loss should the year's business piove unsatisfactory Garlick and Cranwell will aim to retain the confidence which the public have hitherto shown them, and are detirmined to give the pure cash system a fair trial ; whether they gain or lose the first yoftr, Country buyers on i emitting cash, \vjtl) qrdpr will be supplied with jjuqds. at to-operative prices ; just th,c same as though they made a. 'personal, selection. l'Wnishing ' goods, 'such' as carpets," floor cloths; bedsteads, bedding, ' arid general house furniture, 'the largest portion of which is turned out at otfr own factory, will be nyirked at the lowest remunerative prices, and a discount of five per cent, will be allowed to tho^e who pay at the time ot purchase, (j. &C. having realised the entire value of their stq< k cjurinjj tl\ojr late, cash :>.ili', the present :>to;-k it. nmy AMI iiik\w\ nout.H r. Vn inspi'f tlon h invitee].— Gai^ k X an.v Ck \nh'i L\. t City ijall J; iwushing Arcade, Qiicvu-ilr-.Ltj Auckland.