Home     Animal Culture

 

 
 
 

HINTS ON CHEESE-MAKING,
FOR THE Dairyman, the Factoryman,
AND THE MANUFACTURER.
BY T. D. CURTIS.

UTICA, N. Y.
ROBERTS, PRINTER, MORNING HERALD ESTABLISHMENT.

-----------------------

The requisites of good milk have been so frequently and fully discussed, that we need not more than briefly advert to them now. The importance of good milk, for either cheese or butter, will be conceded, and therefore the question need not be argued.

The first requisites of good milk are good cows. But these will disappoint their owners if they have not good keep. Plenty of good clean hay and pure water, with warm quarters, are indispensable. The old-fashioned method of allowing cows, or other cattle, to weather all kinds of storms, with a snow-bank for a bed at night, we believe is pretty effectually done away with. It has been found that it does not pay. It is not yet quite so universally admitted that generous feeding is equally advantageous, nor that a warm stable is as much an advance on an open, cold one, where the cows stand and shiver throughout the twenty-four hours, as a common shelter is an improvement on no shelter. Yet, a warm stable, which may be had for a small expense, is decided economy, in the saving of food, as well as a comfort to the cows; and generous feeding will be found a profitable investment, both by the increased flow of milk and by its increased richness. A poorly-kept cow will give less milk than a well-kept one, and its poorer quality will be more manifest than the diminution in quantity. When turned out to grass, if the feed should prove good, it will take the..................

 

Continue Reading Pdf. Hints on Cheese-making