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D D D n D 21 D D Coloured covers / Couverture de couleur Covers damaged / Couverture endommag^e Covers restored and/or laminated / Couverture restaur^e et/ou pellicul^e Cover title missing / Le titre de couverture manque Coloured maps / Cartes g^ographiques en couleur Coloured ink (i.e. other than blue or black) / Encre de couleur (i.e. autre que bleue ou noire) Coloured plates and/or illustrations / Planches et/ou illustrations en couleur Bound with other material / Reli^ avep d'autres documents Only edition available / Seule Edition disponible Tight binding may cause shadows or distortion along interior margin / La reliure serrde peut causer de I'ombre ou de la distorsion le long de la marge int^rieure. Blank leaves added during restorations may appear within the text. 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Tous las autras axamplairas originaux sont filmis an commandant par la pramiira paga qui comporta una amprainta d'imprassion ou d'illustration at an tarminant par la darniira page qui comporta una taila amprainta. Un das symboiaa sulvants apparaftra sur la darnlAro imaga da chaqua microftcha. salon !• cas: la symbole — »- signifio "A SUIVRE". Ic symbola ▼ signifio "FIN". Las cartaa. planchas. tablaaux, ate. pauvant ttra filmis i das taux da rMuction diffirants. Lorsqua la documant ast trop grand pour ttro raproduit an un saul clichi. il ast film* i partir da I'angla supArlour gaucha. da gaucha A droita, at da haut an bas, an pranant la nombra d'imagas nicassaira. Las diagrammas suivants illustrant la mtthoda. 2 3 5 6 MOOCOW HSOlUTnN TBT CHAIT {ANSI ond ISO TEST CHART No 2) '1.25 12.8 132 ■ 2.2 1^ 1 2.0 1.8 I U 1.6 jA /APPLIED IfVHGE 'ft*; ! fo5t Mo.'- -jfMi Roc^estef, H9» Ten '•609 I 'If) *8^ ■ 05O0 - Phot* (^16) .'88 - 5 89 - Fc, EXHIBITION CIECULAR No. 22. DOMJXIOX OF CA.\A[)A. DKPAHTMKXT OF AfiKK ll/nRK. EXPEEIMENTAL FARMS. J. H. GRISDALE, B.Agp., Director. E. S. ARCHIBALD, B.A., B.S.A., Dominion Animal Husbandman. DIVISION OF ANIMAL HUSBANDRY. COULOMMIER CHEESE II V F. .^. AlHlIinAM), Doiniiiiun Aiiiiiud Ila.shaiulinan, .T. MFII.I.FII!, Dalnimaii. ('. ,,/ni! L'.riinhii. iital rami. One luindrrd poun.l.s of iiiilU, irstin- 4 ,„.r cont l.i.tt. r r,r ,vl!I n, .1 , *„ . oiMniriMilk. llie toul.miiniur c icoo s a wliuli. su-.^ct-mlll . I, ,. i • i • :lSt *^r""^-'"- -^' the 'k,..::J::."di:r;:'r;;M'';ii::Mr(;i ,"„, , ; '"''T I'"^^^^-"'« '' f"i'- ""-'"t inamdaoture the same after a fe«- trials. Tl.e .lenu.n.l f.r ,l,i- eluv.. is ■ 1,1 ' '...•reas.„g m a 1 the cities of Caua.la where it has lx,..„ tri..,l, au.l ,1 're is s 'i S vi„ for a h,„Ued number of fanners who desire to o,,e„ „„ s, a loeaf ' K., j;;:;i;S";;:;™:o;::r "'"^ ""'■" "'- ^-^ "''" -'-'^^"-- at thi c': i.;, ACH)M.\I((|).\TInN I'dit M VKINC I;:; ;;:.':r™,: ',» ;;:;;:,,tt'';' ":,'''t- '■ v ':■■■ ■'■-"" ^ *■''■'^" ;i=z',,;;™;-t.,[--;:-±:;.r;i-j£:;;:i:i::;?'- MII.K. RENNET. Rennet may be used in either the extract or the tablet form. The former, how- ever, is preferable, as it is easier handled and as a rule somewhat cheaper. SALT. The very best quality of pure, fine grained dairy salt should bo used. As in the manufiK'ture of buttor. store the salt in a clean, sweet, dry cupboard where it will not absorb surrounding odours. P.VILS. Agate pails as a rule are best, but other makes can also bo used. Some manu- facturers recommend w(H>den tubs for the reason that thoy do not conduct the heat cither from or to the milk as quickly as metal pails. However, we prefer agato pails for the reason that they are more easily kept clean, are more durable and cost very little more at the outset. Great care must be used in the use of any pails that the temperature is maintained evenly while the curd is being formed, and that the cream does not have an opportunity to rise to the surface of tiie curd as would be the case where the milk was dropping rapidly in temperature. DRAINAGE TABLES^ A {tood table which can easily be made is one which is well covered with lead or galvanized zinc, the top of which has a small ridge raised about the edge, and the whole surface draining into one corner, whore a hole is left for the whey to drip into R pail. A good hardwood topned table draining to one end is also vory good. For the Icuinner nn ordinary tiiblo. tilted at one end so that the whey will drain to a given corner where it can be caught, is quite snitaMe. CHEESE M 'CLDS. Coulommier clioo'^o moulds are circular rings made in two sections, the one slip- j)ing into the other (' photo). These rings are !>\ inches in diameter, the lower section of which is 2 inches high, and the upper section or collar is -T inches high. These can be made by a go.xl bx-al tinsmith with an outside cost of 30 to 40 cents each. DRAINAGE BOARDS. Drainape boards aro required to lay the olieese on after he,i,r nl„«-w> • u Some makers prefer straw mats hi.t ntt„, ,. .,"*"" "^'iff Pla<'M in moulds, their use has been discontinued and subiTtulTbt'Tt ^T^'^l^'l^^'}^ «»>« same inches in width, the surface of same bebrblaH. / . ^ ^^ "•'^'* '" '^"'^th' » boani can be made b.v any 1 -iTo^'L :t't;\3 c^^^d "'^'■- 'r"'- ^ frreater cleanliness and durability is mnnV, r., <■ ui . ? ' ""*> °"^'"'? *» '^^ the boards .hould be tluZ Xv 'fn^ • "'1^*'''* *» ^^"^ «*'««• '"nt. After using, LADLES. .adioirvt':td;irrz/7ou*;d trr ' f'*' '"f '^ ^'^^ -"'''^- ^ .ood tin in consequence is preferable it i.!. T'' "f"*!' '"'"'^' ''^ ^^"•-''•^^'- '"'P' '■''■">' a»e obtain.Hl for from a.Vto $4.5.. pe thou dS, ill ' ":,"' "'" '■"^■•'- T''- -«» to same. As in the marketin/of a^ d::i y' p ^ft^;. ^;r';;;:''^ "*' "7-'.'--."» ot the farm, manufacturer a...l ad.lress of same on the vr i ■ •" "'''" ""''""* prmted on the bo.x than on the par.-hn>ent """'• '""' ""' """ '"-' ''^■»'''- METHOD OF MAKIM;. ...i JI^m:"^;;^'!:;: iJr::::;";^;.^;:^ :::i ;: -^""■"'V'^ -"-^^ ^^^ -w, sweet Pro«.dures are briefly l.s folh.u^;!!' ' """"'" "^ "'"■" "'"'^>- -'♦• 1. Strain the milk into clean agate, metal, or wood pails ^. Kaiso the milk to a temperature of M> decrees. 4. As a covrr for tlip pails iiotlnnp is licttor tliiiu three or four ply of jrood elieese- t'lotli. Cover the jmils as soon us the reiiiict is mixed with the milk. If the tempera- ture is low, stand the pails in a tub of hot wiit<'r so ns to nu'intain fsO desrrees F. in the milk, A room temperature of 60 to Gu d(■^'^l'es is preferable. Do not stir the milk after the rennet has been thoroughly stirred in. 5. Prepare the drainage table, board and moulds for the reception of the curd. This is done by laying the beaded boards on ymir drainage table, where they can be left undisturbed after the moulds have been tillod. I'laee the moulds or rin>;s on boards with the two sections connected. Ladle the curd into the moulds in thin slices, as it will drain more quickly than if ladled in thick slices. If tlie curd has been kept at too high a temperature, or if it has been ladled rouglily, there will be a loss of fat, which thus causes a dry cheese. After a nice, soft curd has been formed, which ought to take from two to three hours, start ladling in the moulds. If the moulds do not hold ail the curd to begin with, tlie remainder may be added as soon as the moulds have drained a short time. The time the curd takes in draining depends to a considerable extent on the temperature of the room and the manner in which the curd is ladled. As alxive stated, the optimum temperature of the room is (iO degrees F. If the temperature falls below this point the draining will take too long, with a bitter flavoured cheese resulting. 6. Some manufacturers prefer cutting out a special ladlefiil of curd for the tops of the cheese, but others prefer turning the boards in about eight hours, which will make a good, smooth top to the clieese. In about twentj'-four hours the cuid will have Slink bi'low the bottom of the upper ring, when the upper section may be detached, after which place a board tipside down on top of the lower ring ai.