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Hints on Cheese-Making

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HINTS ON CHEESE-MAKING,
FOR THE Dairyman, the Factoryman,
AND THE MANUFACTURER.

BY T. D. CURTIS.

UTICA, N. Y.
ROBERTS, PRINTER, MORNING HERALD ESTABLISHMENT.
1870.


titlepage

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Entered according to Act of Congress, in the year 1869, by

THOMAS DAY CURTIS,

In the Clerk's Office of the District Court for the Northern District of
New York.


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INTRODUCTORY.


The following pages comprise the series of articles which appeared,during the last season, in the columns of the Utica Morning and WeeklyHerald. It is not claimed that they exhaust the several questionsdiscussed; but it is believed that they constitute the most practicaltreatise on cheese-making that has yet appeared, and that they embracethe leading features and indicate the more advanced methods of the artas practiced by the best manufacturers. Every experienced cheese-makermay find something in them to object to and criticise, as there isdiversity of opinion on many, as yet, not definitely settled questions.The writer would not check honest and intelligent criticism, if hecould, but, on the contrary, encourage it. Nor would he have othersadopt any of the suggestions, methods or practices herein mentioned, ifthey think they have better of their own. He would rather stimulateindependent thought and action, and urge each to observe closely,experiment thoroughly, and be guided by his own experience. Beginners,without a complete knowledge of all the branches of cheese-making, it isbelieved, will be able to glean from these[Pg vi] pages what will affordvaluable assistance to them; but they should accept nothing asconclusive. There is much to be discovered and learned aboutcheese-making. Those who have worked at the business for years, withoutmaterial progress, are not as likely to make important discoveries orimprovements as those who now or may hereafter come to a knowledge ofthe subject with fresh minds and faculties newly stimulated. They willbegin where the old cheese-makers leave off, and ought to be able tomake advances in the work thus far developed by their predecessors. Thateach may keep his wits about him and add something valuable to ourpresent stock of knowledge in regard to cheese-making, is the earnest wish of

THE AUTHOR.

Utica, January, 1870.


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CONTENTS


PAGE.
Introductory,5
Building Cheese Factories,9
Production of Milk<
...

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