Imagen de archivo de la página 393 del manual del lechero; un práctico. El manual del lechero; un tratado práctico de la lechería dairymansmanualp00estofado Año: 1888 38S durante ocho días. Después son trasladados hacia abajo y establecidas individualmente sin tocarse entre sí (figura 90). En esta etapa se vuelven de color amarillento o rojizo de m. Cuando estén cubiertos con un moho blanco una pulgada o dos gruesas son sometidos a una segunda raclage.' La sustancia mohosa se vende para alimentar a los cerdos. En diez o doce días después, esta operación se repite; el más fino de los quesos más rápidamente están cubiertos con el molde y pr

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Archive image from page 393 of The dairyman's manual; a practical. The dairyman's manual; a practical treatise on the dairy dairymansmanualp00stew Year: 1888 38S for eight days. They are then taken down and laid out singly without touching each other (figure 90). At this stage they become yellowish or reddish m color. When they become covered with a white mold an inch or two thick they undergo a second raclage.' The moldy substance is sold for feeding to pigs. In ten or twelve days after, this operation is repeated; the finer the cheeses the more quickly they are covered with the mold and prepared for it. In thirty or forty days more, the first made cheeses are ready for sale, as they are not con- sidered suitable for long keeping. The later made cheeses are selected for the most thorough curing. These are made in May and June and are not finally disposed of until September to December. These cheeses undergo the operation of raclage' several times and develop first a red mold and finally a dense blue mold. During the curing the cheeses lose twenty-five per cent of their weight. When the curing is completed the best cheeses are wrapped in tinfoil; the second quality are packed naked in baskets, each cheese being surrounded with a thin wooden band. Only the finest, wrapped in tinfoil, are imported to this country, where they retail for fifty to sixty cents a pound. Cam:embeiit is one of the finest flavored and richest of the small French cheeses. It was first made by a dairyman named Payuel in 1791, soon became popular, and his family are to-day engaged in making this same cheese, along with several neighbors, the annual sales amounting ' ' to very near two million cheeses. Two quarts of milk are used to make a cheese, which weighs a little over three ounces when it is cured and ready for sale. The wholesale price is about one dollar and eighty cents per dozen, and they retail at twenty cents each. The method of manufacture is as follows: The milk,

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