Statements of Method Employed by Winners of Cheese Prizes.—Class C. Factory Plan.
No. |
|
First Premium
H.W. Rice,
Westford.
|
Second Preumium.
Edd Bisonett,
Hinesburg.
|
Third Premium.
P. McDonough,
Hinesburgh.
|
1 |
What number and breed of cows from which this cheese was made? |
Four hundred mixed breeds |
Three hundred mixed breed |
Six hundred mixed breed. |
2 |
What was their feed? |
Grass and cornfodder. |
Grass and cornfodder. |
Grass and cornfodder. |
3 |
Was the milk aerated and by what means? |
By stirring. |
By dipping. |
By dipping. |
4 |
What was the age and temperature of the milk when the rennet was applied? |
Nights and mornings temerature 80 |
Nights and mornings; temperature 83. |
Nights and mornings; temperature 85. |
5 |
What preparation of rennet did you use and how much per thousand pounds of milk? |
Jones rennet extract, four oz. to thousand pounds of milk. |
Jones extract, 4 oz. |
Home preparation. |
6 |
Describe your method of procedure through the remainder of the process of making? |
Salted with Genesee salt four pounds to thousand pound curd, tried with hot iron. |
|
Heat to 100 degrees, use hot iron test. |
7 |
How long ago was this cheese made? |
In September. |
4 months. |
2½ months. |
8 |
How many pounds of milk did you require to make one pound of cheese? |
About 9 pounds. |
9 pounds. |
8¼ pounds. |
9 |
What was the average price paid your patrons per pound of cheese last season from May 1 to November 1? |
About 10 cents. |
11 cents. |
90 cents per hundred for milk. |