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if the same is not taken at the milk delivery window, woe be to the ratio. As all patirons are served alike in the premises, no loss or injustice accrues to any one and the maker is in a position to deal as he is being dealt with.
Pulverize salt thoroughly before sprinkling it over the curd. Hard lumps will not dissolve and will produce cauterized spots through the cheese.
During the hot weather of summer remember that curd will stand a third more souring, and yet come down into mellow cheese, than it would earlier or later in the season. Rearing this fact in mind gives a maker mental relief when he has a curd that has the start of him on acid and yet afterward comes out all right, perhaps making the best cheese in the room.
Saving curd over to mix in with the next day's cheese is not desirable, but it is often unavoidable, as cheese of as even weight as possible are always wanted. Take the curd to be saved over and put it in a bag of bandage cloth. Mix into it an extra handful of salt, in order to prevent too much souring, and hang the sack in a cool, dry place. The next day, just prior to drawing the whey, empty the old curd into the vat and stir it up with the new.
There are sometimes extreme cases of butter separation from the cooked casine. I have seen where butter would settle in the seams and cavities of cheese, to the almost utter ruination of the product and the distraction of the maker because he could not discern and stop the cause. There are many causes, some of which are beyond the power of the maker to remedy, such as churning the milk in drawing it to the factory over stony roads, etc. But he can prevent too high heat at setting time, and he can manipulate milk with gentleness before the rennet is added.
In consigning cheese to market always put the consignor's on the side instead of one cover of the box. Covers are apt
