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Wax for Polishing Floors

To prepare this, 12½ pounds yellow wax, rasped, are stirred into a hot solution of 6 pounds good pearl-ash, in rain water. Keeping the mixture dry, color it with annotto, and place it in a cool place to mature or ripen. 1593. To Collect the Curd in Making Cheese. There are several methods adopted of collecting the curd, and as the flavor of the cheese varies accordingly, it is as well to notice them. One way is to break the curd carly, and to remove the whey as soon as possible; another plan is to gather it with the hands very gently towards the sides of the tub, letting the whey run off through the fingers until it becomes cleared, and ladling 1594. Το Make Cream Cheese. well stirred while boiling, it is first quiet, but it off as it collects. A third method is to resoon commences to froth; and when the effer- move it as quickly as possible with the curdas quickly as possible with the curdvescence ceases, heat is stopped, and there skimmer. Of these the second plan is said to are added to the mixture, while still stirring, be the best, as it preserves the oily particles, 6 pounds dry yellow ochre. It may then be many of which are lost by the other methods.

This poured into tin cans or boxes, and hardens on cooling. When wanted for use, a pound of it is made either of the "strippings" (the last is diffused in 5 pints boiling hot water, and of the milk drawn from the cow at each milkof the milk drawn from the cow at each milkthe mixture well stirred, applied while still ing), or of a mixture of milk and cream. It mixture of milk and cream. hot to the floor by means of a paint-brush. is usually made up into small pieces, and a It dries in a few hours, after which the floor gentle pressure, as that of a 2 or 4 pound is to be polished with a large floor-brush weight, applied to press out the whey. After press pr out the whey. After and afterwards wiped with a coarse woolen twelve hours, it is placed upon a board or cloth. A coat of this paint will last six wooden trencher, and turned every day, until months.

It dry. In about three weeks it will be ripe.

Nothing but raw cream, turned with a little rennet (see No. 1595) is employed, when a very rich cheese is wanted. A little salt is generally added, and frequently a little pow- Cheese. The materials employed in dered lump sugar. The vats employed for making cheese are milk and The cream cheeses are usually square, and of small mulk may be of any kind, from the poorest size. skimmed milk to that rich in cream, according 1595. Rennet. The stomach of the to the quality of the cheese required. The calf, freed from the outer skin, fat, and use- , fat, and usepoorest kind of cheese is made from the less membrane, is washed, treated with either former, and the finer from the latter. to which brine or dry salt for a few hours, and then alditional cream is frequently added. The stretched out upon a stick and hung up to materials being ready, the greater portion of dry. It is employed for curdling milk. A the milk is put into a large tub, and the re- piece of the requisite size is cut off and soaked mainder sufficiently heated to raise the whole for some hours in whey or water, after which quantity to the temperature of new milk. the whole is added to the milk slightly The whole is then whisked together, the rennet warmed, or, if necessary, heated to about (see No. 1-95) added, and the tub covered 120° Fahr. In a short time the milk sepaover. It is now allowed to stand until com- rates into a white curd, and a yellowish fluid called whey. 2 square inches from a good | flavor to fish or meat dipped into it for a few rennet are sufficient for a cheese of 60 pounds. minutes.