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The Brussels Post, 1893-4-28, Page 66 mitiagnmenramenzieweee THE MAKINO OF CHEESE. °An OF 311Lli FOR CPEESE newtons, In order to maintain the proud din, tinction that Canadian cheese has al. ready Won in the .British markets it ie abeolutsly necessary that the dairymen shall put forth greater efforts than they have in the past to produce a better quality of milk. Progress must be the watchword, The maximum of profit oan be obtain. eft only by the olear•thinkiug, Intelligent dairyman, who breeds and feeds to pro. duue the greateat amount of milk of a good quality at the least possible Dost, The faithful and constant observance of the following pointe will result in a marked improvement in theeo ditio a of the milk supplied to the cheese factories, an improvement whiah ie mush heeded, and the bringing Ghent of whioh will en• able the nheeeo•waker to produces an mai ole much superior to anything that has bean made in the past, and by so doing we can maintain our supremacy in the English market, z'ealiee a better price for our geode, and add very materially to the profits of the dairyman. D;othiug bat pure milk from healthy cows should be sent to the f:wtory. To secure this, cows should hove abundance of wholesome, nutritioue food and pure water, With access to salt at all tunas. The greatest possible oars ehould be taken to prevent caws drinking stagnant water, Milk trent such cows is invariably tainted and no am0uut of skill an the part of the cheese maker eau produce from it a really fine cheese. Immediately after the milk Is drawn it should be strained, thea terated by dip- ping or pouring, which can be done very effectively while the milk is yet in the pane. lie sue that this work is dote ill a pure attnospbete, with Mean surround. ings, away from the stables or anything else of an impure nature, for utilises this be attended to properly oration will bo a detriment instead of a benefit. It is not necessary to cool milk at night unless the weather be extremely bot, in order to have it in the best oondition for delivery at the factory in the morning (provided all pails, utensils, strainers, etc., have been thoroughly washed, then scalded with boiling hot water and well aired before using) It is just as important that the morn. ing'e milk should be well aired before fending it to the factory ; not only in the slimmer should milk be trmrated but also in the spring and autumn. The milli stands should be built in such a way eta to exclude the sun and rain and yet allow a free circulation of air around the cane. The organisms that produce bitter or tainted mint, or any abnormal change, are to be found only where there is filth and carelessness in handling, so that in all cases when complaint is trade of impure milk the remedy must be extra eleanliuess. Bonino eminse. The cheese•mnker who is desirous that his cheese shall be of the finest quality will accept nothing but pure, good milk. All tainted or sour milk tend the first milkings (colostrum) should be refused. Meat the milk to 81 ° Fahr. The ren- net tent should then be used to ascertain the degree of ripeness. To make this test take 8 oz. of milli from the vat, add to it one drachm of rennet extract, stir rapidly for ten seconds. If coagulation takes place In from 17 i0 20 seconds the milk is sufficiently matured fur the ad- dition of rennet, A slight variation front this may be necessary to suit different localities, bat a few trials will enable the maker to tell when the milk is properly ripened. A very simple way to tell the extlat moment when coagulation takes place is to drop a bit of burnt match into the milk. It assumes 0 rotary notion when the milk in stirred. Then octant the number of seconds from the addition of the rennet until the etick ceases to move. This gives you the exact time re- quired for the milk to coagulate. Great care and watchfulness should be exercised at this season as milk souls very rapidly during the early portion of lactation. Use eufldciout rennet ((rein 3 oz, to 4 oz. per 1,000 Ib.) to coagulate the milk fit for cutting in Cion], 12 to 20 minutes, In witting use the horizontal knife first, then the perpendivatar. .Begin when the curd is somewhat tender and out slowly, with a firm, steady motion and oontin- nonsly, until the cutting is completed. Let the curd settle a few minutes to allow the surfane to heal slightly, then stir with the hands—very gently and slowly at first—for about ten minutes. Rough handling at this time sets free a great number of small particles of curd which go off in the whey and very materially lessen the yield. Then the agitators may be put in and the steam gradually tented ou. Take about 30 or 85uiiuutee in heating up to 08°, Con. tiuue stirring about five minutes after the steam has been turned off, when the curd may be allowed to settle. Draw off a portion of the whey at this time that you may not be onught by a rapid de- velopment of acid. Then stir We mull occasionally (a common hay rake is hest suited for theparpoae) to prevent matting and to senora a thorough o molting of each particle of curd. Wben the nerd is thoroughly cooked and shows In. or lees acid on the hot Iron the whey should be removed, After dipping the curd eltonld be well stirred with the hands to effectually drain off the whey before allowing it to mat. When it has become suliicieutly matted out into convenient strips (abont 8 inches wide) and turn. In about 15 minutes. they may be tented again and piled two deep. Turn frequently (four or five times an hour) to prevent any whey from oolieeting onor about tiro curd, and to insure uniform ripening. The tempera- ture should be maintained at about 9.4 ° while the breaking down process is going on, and when the curd presents a flaky appearance nu beingpulled apart and shows acid to about l in. on the hot iron it may be milled and then aired by stir. ring occasionally. When it becomes soft and velvety, smells like newly -made bob• ter and shows some fist on being pressed in the hand, it may be salted at the rate Of from 1i Ib, to 21b, of salt per 1,000 lb. of milk. The temperature when salting ehould not be higher than 860. Fut to prose in about 15 or 20 minutes, or when the sale is thoroughly dissolved. Have the tem, peratars at this time between 80 0 and 80' °. Apply preseire gently at first an. til the whey begins to run clone then gradually increase. After the cheese have been in the press about 45 minutes they may be taken out and neatly band. aged ; only pore water should be used in bandaging. They ehould be toenail again in the Hoops in the =ruing, See that no rims or shoulders are left on the cheese, but hove them neat and etylish in appearance and of uniform sire. They should he pressed for tit Most twenty home before removing to curing room. The curing room should be kept at an. oven temperature of about 65,0 or 70° and ehould be well ventilated. BMTAlan euseEem, The same treatment is required handling end oaring for the milk. Aer Hon and oleauliueae ehould have the sum waraful atteution. When the milk arrives at the (rotor each can should be subjected to a seri examination by the ohoose•nutker (do no leave this to the poorest helper) to d toot if possible, d reeetlbaflnvo ed or tainted milk. There is no exons for having milk of this kind. What on patron can do all oan do --caro for 1t properly and have it arrive at the factory in the very best possible condition. When the milk has been received (teat it up gradually to 86 0 , When this has been done try it with the rennet test 1 ascertain the degree of riponoss. It i advisable to do this even in haudlin very ripe milk, for it enables the cheese maker to know ju':t abort how fast th wird is going to work. If possible have the milk in that condition that all the whey will be drawn in from 2i to 3 hours from the time the rennet is added, with i in. acid on the onrd by tate hot iron teat. 1Tse enough rennet to coagulate the mill[ sufldoiently for nutting in 30 tninutee. Start to 50010 little early. Take plenty of time and do not hash or slush the curd. Use the horizontal knife fleet, finishing with the perpendicular aid if the milk is over -ripe and going to work fast—an is quite often the case in hot weather—then cut the curd coesidcrably finer. By so doing the cooking proness is hastened ; the suites of curd being small they are mnelt more easily cooked than if left the ordinary size. When the cutting is finished startio stir very gently at first nr until the cord beeomo• somewhat firm. Do not apply heat for 10 or 15 minutes aftor stirring is Commenced. Heat gradually np to 96°, taking fully one- half hour to do sn, unless in the vaso of fast warping curd which requires to be heated up as quickly as possible to ensure a thorough cooking. Continuo stirring for some time after the desired tempera- ture has been reached to prevent matting and to ensure a more uniform and thorough cooking of the cord. Draw off part of the whey soon after the heating has been finished and if there are any bad More or taints draw the whey down quite close to the curd ; then by keeping it stirred and airing well the flavor will be vary much improved, Draw off all the whey when the card shows k in. acid by the hot iron test, mad continue hand stirring until it is suff]• ciently dry beforeallowiug it to teat and when matted break nr cut into conven. lent strips and turn it over at short in. tervals (about every 15 minutes) piling a little deeper ar011 time it is turned, and never allow any whey to gather on or around it. Grind early, or when the cord strings 1 to dj: in. on the hot iron. Keep it a. pert and well stirred and aired rafter grinding until randy for salting. In the case of gaysy onrd, try to retain more moisture in it when the whey is drawn off by stirring less. Grind in abnut the usual time end when it is partly ripe pile deep and if the whey be- gins In Lodge around it open the pile, allow the whey to drain off, then pile again. Continue in this way until the curd becomes velvety and battery, when it is reedy for saltine, 1200p in from 15 to 20 minutes atter the salt has been well stirred in. Apply pressure very gently at first, or until the whey begins to run clear, after which it may be safely increased. In from 45 to 10 minutes the pressuee may be removed, the hoops taken off, the ahem, dressed neatly and pat back to press again. Anpty foil pressure before leaving there for the night. Tern them in the hoops in the morn• fag. paring off any corners or shoulders which may arise from imperfect fitting followers, putting back to press for five or six hours longer, when the cheese will be ready to tape into the curing -room, which should be kept as cool as possible during the summer. We would strongly advise cheese- makers to keep a record of each vat, the condition of the milk and bots it works each day. Stencil the cheese with the date when made, the number of the vat made from and by so doing a great many difficulties may be overcome, THE .BRUSSELS The temperature of the curieg•roopt should be kept uonetanbly between 60 0 and 65 °. When coloring pour the ooloring into it dipper of warm water from the vat, thea drew the dipper quioicly along under the surface of the mills from one end of the vitt to the outer, thou stir well and there will be no danger of streaks in the card, Ilave a dipper with a long handle for time par polo. Rennet should he dilated to one gallon of pure water for eaoh vat, and the milk 1n should be well stirred for at loaet five e- minutes after the rennet has been added, e In ease the ladle is very ripe ttvo minutes will be ample time to stir after adding y the rennet. °i Everything in and about the factory should be Inept sorupuloumdy clean, The e' olieese•malter who fails to do this used e" not grumble if his patrons follow his e example, e Ail atreiiors, eiuk•cluthe, etc., ehould be well washed, then scalded and thoroughly aired each time they have been used. 'i'lio vette, pails, curd•sinks, etc., should be eealdod with boiling hot water after ° washing and if the water can run out e readily they will dry off in a few min- g utas without wiping. Do not use a dish. ' cloth as it usually leaves an unpleasant e flavor. SALL CHEESE. After getting the milk into the vete beat up slowly to 86° or 88°. Ripen the mills well (a few seconds less than for summer cheese) before setting, and if the weather be cold better results oan be ob• Mined by using a little clean•flavored sour milk fora starter, but do not under any eireumstnnees ase thiole milk, Enough rennet should be used to cause perfect coagulation in 40 minutes. Begin orating with the borizental knife and finish with the perpendicular, witting cnntinuonsly until it ie ftnielled. After the cutting in completed the curd shoeld be stirred slowly and gently for 10 or 15 minutes before any bent is applied, then seise the 1 temperature gradually to 96 ° or 98 °, taking about 45 minntss 1n attain the desired tempera. tura. Dip the onrd when it shows It in. aid by the hot iron test, stir well until the whey has ell escaped, then peep the curd warp] (about 04 °) and allow it to mat, When matted cut or break into convenient strips and turn over oocasion- ally. De not allow any whey to gather in pooleon or around the met, When it fettle mellow or will show Te in. to 1t in. acid by the hot iron test it should he put through the curd mill, Stir and talc well immediately after grinding. When the curd is well matured and hats a eilky, battery appearance, the salt may he ap. plied. Dos at the rate of 2..e lb, to 3? Ib. of salt per 1,000 lb. of milk, varying the quantity to tine amount of Moisture in the onrd. The temperature at this stage should be about 86 °, The wird may be hooped and put to press in from 15 to 20 minutes after the salting fa done. Apply premiere very slowly at first and allow the cheese to remain in the press one hour before turning, Only pare warm water should be used when bandag. inti. Turn the cheese in the /mope every Morning, never allowing a cheese to be' platted in the curing.room unless 11 has a perfect finish. "930 421116S11 POST p F'$FUO The Popular Verdict is: APRIL 28, 1893 Of all tllo Millinery displays this Spring, that of 1 Ecl'pses all, and 11 e numerous sales she is making every day confirm the very flattering opin- ion the public entertain 'of the handiwork in the Millinery line, and her taste in making her pur- chases at the wholesale houses. Every intending purchaser —F should see the Fashionable Ilats and Bonelets at Miss McPherson's store. The goods and prices aro M Sure to please, Strettoll Block, Brussels. `MiCOVEK'S W.ST FRIEND . ' SGI'ST SALE 101 CANAC.A. BUG GIE� —A;\ D— W A G O N S. The greatest number and largest as• soriment of Buggies, Wagons and Road Carts to be found in any one house out- side of the oities, is at A. Williams & Son's IN BRUSSELS. They are from the following celebrated makers : C;anavoque Carriage Company and Brantford Carriage Company. These buggies are guaranteed firet•class in all parts, nncl we make good any breakages for one year from date of purchase that comes from fault of material or work- manship. We do no patching, but fur- nish new parts. We mean what we ad. vertise, and back up what n•e say. Our wagons are hand made. We use nothing but choice oak in their manufacture. Five styles of Road Carts, All kinds of Aericnitnrel Implements. We Ilmtdle the Fleury Flow and keep a full line of repairs for same. Our prices are right. Call in and see 118, H. WILLIAMS C SON. L A . J. & J. LIVINGSTON HAVE 600 hohelo of Boot Ittoh Soed Far formers in the vietnity of Brussels, who intend rntaiug ilex during the coating sec• son, which they are prepared le deliver In qunutlties to Snit Pax growers. Oen be got at the Brussels Flax Mill, W. 11. McCracken's grocery store, Brussels' Wm, Noel's Wel- ton ; 1). Zimmer's, Ornnitroolc ; J. N. lieu. dersou's thew Store), Ethel ; J, J. Vin• cent's, Jamestown • nal Win. nresser's, Bluovalo. Seed given nut et 01,00 per bnel, et and on the usual terms. Order early and cusum a simply, leer Pax grown fnttn this seed, $10 Per Tan will he l.'aid. 11 of gond growth, harvested In proper sea, sun and del Ivn+ed at the flax .01111 as soon as fit Tor threshing, We will also rent a num, bar of good sod fields for the purpose of growing 118x. N. B.—Warmers are strongly advised to sow their Pax 011 good land, well plowed and harrowed, nut on low lards, and the yield win ba Tram a ton to a ton and a ball per acre more. Hex grown 05 low laud will not grow fibre to give the tvotgli00 W. BRIGHT, d. & 1, LIVINGSTON, Manager. Proprietors Ayer's Pills Are compounded with the view to general usefulness and adaptability. They are composed of the purest. vegetable aperients. Their delicate sugar - coating, which readily dir.- solves in the stomach; preserves their full medicinal value and makes them easy to take, either by old or young. Tor constipation, dyspep• eia, biliousness, sick headache, and the common derangements of the Stomach, Liver, and Bowels ; also to check golds and fevers, Ayer's Pills re the ; ';est Unlike other cathartics, the effect of Ayer's Pills is to strengthen the excretory organs and restore to them their regular and natural fic- tion. Doctors everywhere prescribe them. In spite of immense comp° - titian, they have always maintained their popularity as a fatmilq/ medi- cine, being in greater demand now than ever before. They are put up bobbin vials and boxes, and whether for home use or travel, Ayer's Pills are preferable to any other. Have you over tried theta? Ayer's Fills Propsred by Dr. J.O. Ayer & 00., Lowell, Moss, Sold by ell Drnggleta Every Doss ffootivo Not simply hide hare walls. As discordant strains of music are to the ear, so is the eye tortured by out -of -harmony paper on the walls. If you look to cheapness along you might as well color your plaster with penny -a -dozen newspapers. But if you appreciate real beauty yowl should consider aridly things in purchasing papers—the location, light and woodwork of the .room, etc. Our stock includes something especially adapted to every room —Vlore colors and patterns than any other wall paper store in the mein, Our Good Paper's cost you no more than the poor ones others sell. Call and see our thousand -and -one styles. -Persons thoroughly versed in Wall P103I35 will wait upon you and aid you in making selections. Wo hang paper in a first-class manner and aro prepared to ex- ecute the best kind of decorations,. WINDOW BLINDS.—I have - ton elegant stock of Whitlow Blinds, well assorted, that will only need to he seen to be appreei- atod. They may be had either trimmed o1' plain by the yard. W. RODDIC. House, Sign, Carriage and Ornamental Painter. For the Easiest, Most Stylish and Best in the Market go to J. Wynn's. It will surprise If'you want a first-class Wagon, Carriage or Buggy, go. to J. Wy what he tells you every time and the one great fact that his before the People in this country for the past 32 Years, Stands at the head speaks for itself. tell you Right there it takes more than ab puff' in TETE POST Riding Cart yO11. nn. You will get work has been and to -day to knock Iiliii out. WYNN, Brussels. DRESS GO DS AND PRITS, KIP GLOVES, BLACK AND CyURDD, CROMPTON'S CELEBRATED CORSETS, Muelins, Lawns and Embroidery, O-L©VHS ASND HC�SI HLE , LCE OU1 TAINS and ART X0 J TENT, CARPETS, WOOS_, UNION, TAPESTRY and HEMP, LADIES' OXFORD SHOES, BLACK, RED and TAN, CHILDREN'S OXFORD SHOES, BLACK RED and TAN, .Men's Heavy Shoes, a big Stook, NEW TIEb, SHIRTS, COLLARS and CUFFS, Mens' Hats, Stiff and Soft, all the Newest Shapes, Inspection. I�avate , Butter and Eggs taken as Cash.