the milk into a large tub, to which he adds the remainder, sufficiently
heated to raise the temperature to that of new milk. The whole is
then whisked together, the rennet or rennet liquor added, and the tub
covered over. It is now allowed to stand until completely “turned,”
when the curd is gently struck down several times with the skimming
dish, after which it is allowed to subside. The vat, covered with
cheese cloth, is next placed on a “horse” or “ladder” over the tub,
and filled with curd by means of the skimmer, care being taken to
allow as little as possible of the oily particles or butter to run
back with the whey. The curd is pressed down with the hands, and more
added as it sinks. This process is repeated until the curd rises
to about two inches above the edge. The newly formed cheese, thus
partially separated from the whey, is now placed in a clean tub, and
a proper quantity of salt, as well as of annotta, added when that
coloring is used, after which a board is placed over and under it, and
pressure applied for about 2 or 3 hours. The cheese is next turned
out and surrounded by a fresh cheese cloth, and then again submitted
to pressure in the cheese press for 8 or 10 hours, after which it is
commonly removed from the press, salted all over, and again pressed
for 15 to 20 hours. The quality of the cheese especially depends on
this part of the process, as if any of the whey is left in the cheese
it rapidly becomes bad-flavored. Before placing it in the press the
last time the common practice is to pare the edges smooth and sightly.
It now only remains to wash the outside of the cheese in warm whey or
water, to wipe it dry, and to color it with annotta or reddle, as is
usually done.
The storing of the newly made cheese is the next point that engages the
attention of the maker and wholesale dealer. The same principles which
influence the maturation or ripening of fermented liquors also operate
here. A cool cellar, neither damp nor dry, and which is uninfluenced by
change of weather or season, is commonly regarded as the best for the
purpose. If possible, the temperature should on no account be permitted
to exceed 50° or 52° F. at any portion of the year. An average of
about 45° F. is preferable when it can be procured. A place exposed to
sudden changes of temperature is as unfit for storing cheese as it is
for storing beer. “The quality of Roquefort cheese, which is prepared
from sheep’s milk, and is very excellent, depends exclusively upon the
places where the cheeses are kept after pressing and during maturation.
These are cellars, communicating with mountain grottoes and caverns
which are kept constantly cool, at about 41° to 42° F., by currents
of air from clefts in the mountains. The value of these cellars as
storehouses varies with their property of maintaining an equable and
low temperature.”
It will thus be seen that very slight differences in the materials,
in the preparation, or in storing of the cheese, materially influence
the quality and flavor of this article. The richness of the milk; the
addition to or subtraction of cream from the milk; the separation of
the curd from the whey with or without compression; the salting of
the curd; the collection of the curd, either whole or broken, before
pressing; the addition of coloring matter, as annotta or saffron, or
of flavoring; the place and method of storing; and the length of time
allowed for maturation, all tend to alter the taste and odor of the
cheese in some or other particular, and that in a way readily {176}
perceptible to the palate of the connoisseur. No other alimentary
substance appears to be so seriously affected by slight variations
in the quality of the materials from which it is made, or by such
apparently trifling differences in the methods of preparing.
The varieties of cheese met with in commerce are very numerous, and
differ greatly from each other in richness, color, and flavor. These
are commonly distinguished by names indicative of the places in which
they have been manufactured, or of the quality of the materials from
which they have been prepared. Thus we have Dutch, Gloucester, Stilton,
skimmed milk, raw milk, cream, and other cheeses; names which explain
themselves. The following are the principal varieties:
«American Factory.»—Same as Cheddar.
«Brickbat.»—Named from its form; made, in Wiltshire, of new milk and
cream.
«Brie.»—A soft, white, cream cheese of French origin.
«Cheddar.»—A fine, spongy kind of cheese, the eyes or vesicles
of which contain a rich oil; made up into round, thick cheeses of
considerable size (150 to 200 pounds).
«Cheshire.»—From new milk, without skimming, the morning’s milk being
mixed with that of the preceding evening’s, previously warmed, so that
the whole may be brought to the heat of new milk. To this the rennet
is added, in less quantity than is commonly used for other kinds of
cheese. On this point much of the flavor and mildness of the cheese is
said to depend. A piece of dried rennet, of the size of a half-dollar
put into a pint of water over night, and allowed to stand until the
next morning, is sufficient for 18 or 20 gallons of milk; in large,
round, thick cheeses (100 to 200 pounds each). They are generally
solid, homogeneous, and dry, and friable rather than viscid.
«Cottenham.»—A rich kind of cheese, in flavor and consistence not
unlike Stilton, from which, however, it differs in shape, being flatter
and broader than the latter.
«Cream.»—From the “strippings” (the last of the milk drawn from the cow
at each milking), from a mixture of milk and cream, or from raw cream
only, according to the quality desired. It is usually made in small
oblong, square, or rounded cakes, a general pressure only (that of a
2- or 4-pound weight) being applied to press out the whey. After 12
hours it is placed upon a board or wooden trencher, and turned every
day until dry. It ripens in about 3 weeks. A little salt is generally
added, and frequently a little powdered lump sugar.
«Damson.»—Prepared from damsons boiled with a little water, the pulp
passed through a sieve, and then boiled with about one-fourth the
weight of sugar, until the mixture solidifies on cooling; it is next
poured into small tin molds previously dusted out with sugar. Cherry
cheese, gooseberry cheese, plum cheese, etc., are prepared in the same
way, using the respective kinds of fruit. They are all very agreeable
candies or confections.
«Derbyshire.»—A small, white, rich variety, very similar to Dunlop
cheese.
«Dunlop.»—Rich, white, and buttery; in round forms, weighing from 30 to
60 pounds.
«Dutch (Holland).»—Of a globular form, 5 to 14 pounds each. Those from
Edam are very highly salted; those from Gouda less so.
«Emmenthaler.»—Same as Gruyère.
«Gloucester.»—Single Gloucester, from milk deprived of part of its
cream; double Gloucester, from milk retaining the whole of the cream.
Mild tasted, semi-buttery consistence, without being friable; in large,
round, flattish forms.
«Green or Sage.»—From milk mixed with the juice of an infusion or
decoction of sage leaves, to which marigold flowers and parsley are
frequently added.
«Gruyère.»—A fine kind of cheese made in Switzerland, and largely
consumed on the Continent. It is firm and dry, and exhibits numerous
cells of considerable magnitude.
«Holland.»—Same as Dutch.
«Leguminous.»—The Chinese prepare an actual cheese from peas, called
tao-foo, which they sell in the streets of Canton. The paste from
steeped ground peas is boiled, which causes the starch to dissolve with
the casein; after straining the liquid it is coagulated by a solution
of gypsum; this coagulum is worked up like sour milk, salted, and
pressed into molds.
«Limburger.»—A strong variety of cheese, soft and well ripened.
«Lincoln.»—From new milk and cream; in pieces about 2 inches thick.
Soft, and will not keep over 2 or 3 months. {177}
«Neufchâtel.»—A much-esteemed variety of Swiss cheese; made of cream,
and weighs about 5 or 6 ounces.
«Norfolk.»—Dyed yellow with annotta or saffron; good, but not superior;
in cheeses of 30 to 50 pounds.
«Parmesan.»—From the curd of skimmed milk, hardened by a gentle heat.
The rennet is added at about 120°, and an hour afterwards the curdling
milk is set on a slow fire until heated to about 150° F., during which
the curd separates in small lumps. A few pinches of saffron are then
thrown in. About a fortnight after making the outer crust is cut off,
and the new surface varnished with linseed oil, and one side colored
red.
«Roquefort.»—From ewes’ milk; the best prepared in France. It greatly
resembles Stilton, but is scarcely of equal richness or quality, and
possesses a peculiar pungency and flavor.
«Roquefort, Imitation.»—The gluten of wheat is kneaded with a little
salt and a small portion of a solution of starch, and made up into
cheeses. It is said that this mixture soon acquires the taste, smell,
and unctuosity of cheese, and when kept a certain time is not to
be distinguished from the celebrated Roquefort cheese, of which it
possesses all the peculiar pungency. By slightly varying the process
other kinds of cheese may be imitated.
«Sage.»—Same as green cheese.
«Slipcoat or Soft.»—A very rich, white cheese, somewhat resembling
butter; for present use only.
«Stilton.»—The richest and finest cheese made in England. From raw
milk to which cream taken from other milk is added; in cheeses
generally twice as high as they are broad. Like wine, this cheese is
vastly improved by age, and is therefore seldom eaten before it is 2
years old. A spurious appearance of age is sometimes given to it by
placing it in a warm, damp cellar, or by surrounding it with masses of
fermenting straw or dung.
«Suffolk.»—From skimmed milk; in round, flat forms, from 24 to 30
pounds each. Very hard and horny.
«Swiss.»—The principal cheeses made in Switzerland are the Gruyère, the
Neufchâtel, and the Schabzieger or green cheese. The latter is flavored
with melitot.
«Westphalian.»—Made in small balls or rolls of about 1 pound each.
It derives its peculiar flavor from the curd being allowed to become
partially putrid before being pressed. In small balls or rolls of about
1 pound each.
«Wiltshire.»—Resembles Cheshire or Gloucester. The outside is painted
with reddle or red ocher or whey.
«York.»—From cream. It will not keep.
We give below the composition of some of the principal varieties of
cheese:
Double
Cheddar Gloucester Skim
Water 36.64 35.61 43.64
Casein 23.38 21.76 45.64
Fatty matter 35.44 38.16 5.76
Mineral matter 4.54 4.47 4.96
────── ────── ──────
100.00 100.00 100.00
Stilton Cotherstone
Water 32.18 38.28
Butter 37.36 30.89
Casein 24.31 23.93
Milk, sugar, and extractive matters 2.22 3.70
Mineral matter 3.93 3.20
────── ──────
100.00 100.00
Gruyère Ordinary
(Swiss) Dutch
Water 40.00 36.10
Casein 31.50 29.40
Fatty matter 24.00 27.50
Salts 3.00 .90
Non─nitrogenous organic matter and loss. 1.50 6.10
────── ──────
100.00 100.00
When a whole cheese is cut, and the consumption small, it is generally
found to become unpleasantly dry, and to lose flavor before it is
consumed. This is best prevented by cutting a sufficient quantity for a
few days’ consumption from the cheese, and keeping the remainder in a
cool place, rather damp than dry, spreading a thin film of butter over
the fresh surface, and covering it with a cloth or pan to keep off the
dirt. This removes the objection existing in small families against
purchasing a whole cheese at a time. The common practice of buying
small quantities of cheese should be avoided, as not only a higher
price is paid for any given quality, but there is little likelihood of
obtaining exactly the same flavor twice running. Should cheese become
too dry to be {178} agreeable, it may be used for stewing, or for
making grated cheese, or Welsh rarebits.
«Goats’ Milk Cheese.»—Goats’ milk cheese is made as follows: Warm 20
quarts of milk and coagulate it with rennet, either the powder or
extract. Separate the curds from the whey in a colander. After a few
days the dry curd may be shaped into larger or smaller cheeses, the
former only salted, the latter containing salt and caraway seed. The
cheeses must be turned every day, and sprinkled with salt, and any mold
removed. After a few days they may be put away on shelves to ripen,
and left for several weeks. Pure goat’s milk cheese should be firm and
solid all the way through. Twenty quarts of milk will make about 4
pounds of cheese.
CHEESE COLORANT: See Food.
CHEMICAL GARDENS: See Gardens, Chemical.
CHERRY BALSAM: See Balsam.
CHERRY CORDIAL: See Wines and Liquors.
«Chewing Gums»
«Manufacture.»—The making of chewing gum is by no means the simple
operation which it seems to be. Much experience in manipulation is
necessary to succeed, and the published formulas can at best serve as a
guide rather than as something to be absolutely and blindly followed.
Thus, if the mass is either too hard or soft, change the proportions
until it is right; often it will be found that different purchases of
the same article will vary in their characteristics when worked up. But
given a basis, the manufacturer can flavor and alter to suit himself.
The most successful manufacturers attribute their success to the
employment of the most approved machinery and the greatest attention to
details. The working formulas and the processes of these manufacturers
are guarded as trade secrets, and aside from publishing general
formulas, little information can be given.
Chicle gum is purified by boiling with water and separating the foreign
matter. Flavorings, pepsin, sugar, etc., are worked in under pressure
by suitable machinery. Formula:
I.—Gum chicle 1 pound
Sugar 2 pounds
Glucose 1 pound
Caramel butter 1 pound
First mash and soften the gum at a gentle heat. Place the sugar and
glucose in a small copper pan; add enough water to dissolve the sugar;
set on a fire and cook to 244° F.; lift off the fire; add the caramel
butter and lastly the gum; mix well into a smooth paste; roll out on a
smooth marble, dusting with finely powdered sugar, run through sizing
machine to the proper thickness, cut into strips, and again into thin
slices.
II.—Chicle 6 ounces
Paraffine 2 ounces
Balsam of Tolu 2 drachms
Balsam of Peru 1 drachm
Sugar 20 ounces
Glucose 8 ounces
Water 6 ounces
Flavoring, enough.
Triturate the chicle and balsams in water, take out and add the
paraffine, first heated. Boil the sugar, glucose, and water together to
what is known to confectioners as “crack” heat, pour the syrup over
the oil slab and turn into it the gum mixture, which will make it tough
and plastic. Add any desired flavor.
III.—Gum chicle. 122 parts
Paraffine 42 parts
Balsam of Tolu. 4 parts
Sugar 384 parts
Water 48 parts
Dissolve the sugar in the water by the aid of heat and pour the
resultant syrup on an oiled slab. Melt the gum, balsam, and paraffine
together and pour on top of the syrup, and work the whole up together.
IV.—Gum chicle 240 parts
White wax 64 parts
Sugar 640 parts
Glucose 128 parts
Water 192 parts
Balsam of Peru 4 parts
Flavoring matter, enough.
Proceed as indicated in II.
V.—Balsam of Tolu 4 parts
Benzoin 1 part
White wax 1 part
Paraffine 1 part
Powdered sugar 1 part
Melt together, mix well, and roll into sticks of the usual dimensions.
Mix, and, when sufficiently cool, roll out into sticks or any other
desirable form. {179}
Spruce Chewing Gum.—
Spruce gum 20 parts
Chicle 20 parts
Sugar, powdered 60 parts
Melt the gums separately, mix while hot, and immediately add the sugar,
a small portion at a time, kneading it thoroughly on a hot slab. When
completely incorporated remove to a cold slab, previously dusted with
powdered sugar, roll out at once into sheets, and cut into sticks. Any
desired flavor or color may be added to or incorporated with the sugar.
CHICKEN-COOP APPLICATION: See Insecticides.
CHICKEN DISEASES AND THEIR REMEDIES: See Veterinary Formulas.
CHICORY, TESTS FOR: See Foods.
CHILBLAINS: See Ointments.
CHILBLAIN SOAP: See Soap.
CHILDREN, DOSES FOR: See Doses.
CHILLS, BITTERS FOR: See Wines and Liquors.
CHINA CEMENTS: See Adhesives and Lutes.
CHINA: See Ceramics.
CHINA, TO REMOVE BURNED LETTERS FROM: See Cleaning Preparations and
Methods, under Miscellaneous Methods.
CHINA REPAIRING: See Porcelain.
«CHINA RIVETING.»
China riveting is best left to practical men, but it can be done with a
drill made from a splinter of a diamond fixed on a handle. If this is
not to be had, get a small three-cornered file, harden it by placing
it in the fire till red hot, and then plunging it in cold water. Next
grind the point on a grindstone and finish on an oilstone. With the
point pick out the place to be bored, taking care to do it gently for
fear of breaking the article. In a little while a piece will break off,
then the hole can easily be made by working the point round. The wire
may then be passed through and fastened. A good cement may be made from
1 ounce of grated cheese, 1/2 ounce of finely powdered quicklime, and
white of egg sufficient to make a paste. The less cement applied the
better, using a feather to spread it over the broken edge.
CHLORIDES, PLATT’S: See Disinfectants.
CHLORINE-PROOFING: See Acid-Proofing.
«CHOCOLATE.»
Prepare 1,000 parts of finished cacao and 30 parts of fresh cacao oil,
in a warmed, polished, iron mortar, into a liquid substance, add to it
800 parts of finely powdered sugar, and, after a good consistency has
been reached, 60 parts of powdered iron lactate and 60 parts of sugar
syrup, finely rubbed together. Scent with 40 parts of vanilla sugar. Of
this mass weigh out tablets of 125 parts into the molds.
«Coating Tablets with Chocolate.»—If a chocolate which is free from
sugar be placed in a dish over a water bath, it will melt into a fluid
of proper consistence for coating tablets. No water must be added. The
coating is formed by dipping the tablets. When they are sufficiently
hardened they are laid on oiled paper to dry.
CHOCOLATE CASTOR-OIL LOZENGES: See Castor Oil.
CHOCOLATE CORDIAL: See Wines and Liquors.
CHOCOLATE EXTRACTS: See Essences and Extracts.
CHOCOLATE SODA WATER: See Beverages.
CHOKING IN CATTLE: See Veterinary Formulas.
«CHOLERA REMEDIES:»
«Sun Cholera Mixture.»—
Tincture of opium 1 part
Tincture of capsicum 1 part
Tincture of rhubarb 1 part
Spirit of camphor 1 part
Spirit of peppermint 1 part
«Squibb’s Diarrhea Mixture.»—
Tincture opium 40 parts
Tincture capsicum 40 parts
Spirit camphor 40 parts
Chloroform 15 parts
Alcohol 65 parts {180}
«Aromatic Rhubarb.—»
Cinnamon, ground 8 parts
Rhubarb 8 parts
Calumba 4 parts
Saffron 1 part
Powdered opium 2 parts
Oil peppermint 5 parts
Alcohol, q. s. ad. 100 parts
Macerate the ground drugs with 75 parts alcohol in a closely covered
percolator for several days, then allow percolation to proceed, using
sufficient alcohol to obtain 95 parts of percolate. In percolate
dissolve the oil of peppermint.
«Rhubarb and Camphor.—»
Tincture capsicum 2 ounces
Tincture opium 2 ounces
Tincture camphor 3 ounces
Tincture catechu 4 ounces
Tincture rhubarb 4 ounces
Spirit peppermint 4 ounces
«Blackberry Mixture.—»
Fluid extract blackberry root 2 pints
Fluid ginger, soluble 5 1/3 ounces
Fluid catechu 5 1/3 ounces
Fluid opium for tincture 160 minims
Brandy 8 ounces
Sugar 4 pounds
Essence cloves 256 minims
Essence cinnamon 256 minims
Chloroform 128 minims
Alcohol (25 per cent), q. s. ad. 1 gallon
CHOWCHOW: See Condiments.
CHROME YELLOW, TEST FOR: See Pigments.
CHROMIUM GLUE: See Adhesives.
«CHROMO MAKING.»
The production of chromo pictures requires a little skill. Practice is
necessary. The glass plate to be used should be washed off with warm
water, and then laid in a 10 per cent solution of nitric acid. After
one hour, wash with clean, cold water, dry with a towel, and polish the
plate with good alcohol on the inside—hollow side—until no finger marks
or streaks are visible. This is best ascertained by breathing on the
glass; the breath should show an even blue surface on the glass.
Coat the unmounted photograph to be colored with benzine by means of
wadding, but without pressure, so that the retouching of the picture
is not disturbed. Place 2 tablets of ordinary kitchen gelatin in
8 3/4 ounces of distilled or pure rain water, soak for an hour,
and then heat until the gelatin has completely dissolved. Pour this
warm solution over the polished side of the glass, so that the liquid
is evenly distributed. The best way is to pour the solution on the
upper right-hand corner, allowing it to flow into the left-hand
corner, from there to the left below and right below, finally letting
the superfluous liquid run off. Take the photograph, which has been
previously slightly moistened on the back, lay it with the picture side
on the gelatin-covered plate, centering it nicely, and squeeze out
the excess gelatin solution gently, preferably by means of a rubber
squeegee. Care must be taken, however, not to displace the picture in
this manipulation, as it is easily spoiled.
The solution must never be allowed to boil, since this would render
the gelatin brittle and would result in the picture, after having been
finished, cracking off from the glass in a short time. When the picture
has been attached to the glass plate without blisters (which is best
observed from the back), the edge of the glass is cleansed of gelatin,
preferably by means of a small sponge and lukewarm water, and the plate
is allowed to dry over night.
When the picture and the gelatin are perfectly dry, coat the back
of the picture a few times with castor oil until it is perfectly
transparent; carefully remove the oil without rubbing, and proceed with
the painting, which is best accomplished with good, not over-thick oil
colors. The coloring must be observed from the glass side, and for this
reason the small details, such as eyes, lips, beard, and hair, should
first be sketched in. When the first coat is dry the dress and the
flesh tints are painted. The whole surface may be painted over, and it
is not necessary to paint shadows, as these are already present in the
picture, and consequently show the color through in varying strength.
When the coloring has dried, a second glass plate should be laid on for
protection, pasting the two edges together with narrow strips of linen.
«Cider»
«To Make Cider.»—Pick the apples off the tree by hand. Every apple
before going into the press should be carefully {181} wiped. As soon as
a charge of apples is ground, remove the pomace and put in a cask with
a false bottom and a strainer beneath it, and a vessel to catch the
drainage from pomace. As fast as the juice runs from the press place it
in clean, sweet, open tubs or casks with the heads out and provide with
a faucet, put in about two inches above bottom. The juice should be
closely watched and as soon as the least sign of fermentation appears
(bubbles on top, etc.) it should be run off into casks prepared for
this purpose and placed in a moderately cool room. The barrels should
be entirely filled, or as near to the bunghole as possible. After
fermentation is well under way the spume or foam should be scraped off
with a spoon several times a day. When fermentation has ceased the
cider is racked off into clean casks, filled to the bunghole, and the
bung driven in tightly. It is now ready for use or for bottling.
«Champagne Cider.»—I.—To convert ordinary cider into champagne cider,
proceed as follows: To 100 gallons of good cider add 3 gallons of
strained honey (or 24 pounds of white sugar will answer), stir in
well, tightly bung, and let alone for a week. Clarify the cider by
adding a half gallon of skimmed milk, or 4 ounces of gelatin dissolved
in sufficient hot water and add 4 gallons of proof spirit. Let
stand 3 days longer, then syphon off, bottle, cork, and tie or wire
down. Bunging the cask tightly is done in order to induce a slow
fermentation, and thus retain in the cider as much carbonic acid as
possible.
II.—Put 10 gallons of old and clean cider in a strong and iron-bound
cask, pitched within (a sound beer cask is the very thing), and add and
stir in well 40 ounces of simple syrup. Add 5 ounces of tartaric acid,
let dissolve, then add 7 1/2 ounces sodium bicarbonate in powder.
Have the bung ready and the moment the soda is added put it in and
drive it home. The cider will be ready for use in a few hours.
«Cider Preservative.»—I.—The addition of 154 grains of bismuth
subnitrate to 22 gallons of cider prevents, or materially retards, the
hardening of the beverage on exposure to air; moreover, the bismuth
salt renders alcoholic fermentation more complete.
II.—Calcium sulphite (sulphite of lime) is largely used to prevent
fermentation in cider. About 1/8 to 1/4 of an ounce of the sulphite
is required for 1 gallon of cider. It should first be dissolved in a
small quantity of cider, then added to the bulk, and the whole agitated
until thoroughly mixed. The barrel should then be bunged and allowed to
stand for several days, until the action of the sulphite is exerted.
It will preserve the sweetness of cider perfectly, but care should be
taken not to add too much, as that would impart a slight sulphurous
taste.
«Artificial Ciders.»—To 25 gallons of soft water add 2 pounds of
tartaric acid, 25 or 30 pounds of sugar, and a pint of yeast; put in a
warm place, and let ferment for 15 days, then add the flavoring matter
to suit taste. The various fruit ethers are for sale at any wholesale
drug house.