American homes and gardens (1905) (14596509798)

Identifier: americanhomr03newy (find matches)
Title: American homes and gardens
Year: 1905 (1900s)
Authors:
Subjects: Architecture, Domestic Landscape gardening
Publisher: New York, Munn and Co
Contributing Library: The LuEsther T Mertz Library, the New York Botanical Garden
Digitizing Sponsor: BHL-SIL-FEDLINK



Text Appearing Before Image:
) are other varieties of Swiss cheese, produced bya similar process, but of harder texture due to the greaterpressure to which the curd is subjected. But these double cream cheeses, which are sold chiefly insummer and contain a large proportion of fatty matter, soonbecome rancid. They may be preserved by applying two percent, of salt, with the hand or salt shaker. There are also December, 1906 AMERICAN HOMES AND GARDENS 389 half salt cheeses (Fig. 10), which keep and ship well.Whatever the quantity, the salt should be perfectly dry inorder that it may be distributed as uniformly as possible. A great deal of attention is now given in French com-mercial dairies to the manufacture of ripened cheeses withsuperficial molds. The most popular sort is Brie, whichhas long been in high favor with all classes of consumers. As long ago as 1407, Charles dOrleans used to presenthis friends with Brie cheeses, and at the end of the sixteenthcentury, according to the chroniclers, Henri IV relieved the
Text Appearing After Image:
called dressage, is the shaping of the cheeses in tinned ironmolds (Fig. 6). With a skimmer the workman cuts hori-zontal slices, thin ami uniform, from the curd and depositsthem unbroken in the molds. The latter are placed on rushmats which rest on wooden planks. Twelve hours later the cheeses, now considerably dimin-ished in thickness, are transferred from the molds toeclisses. These are wide bands of sheet zinc, perforatedto permit the escape of the remaining whey. One of these isplaced around each mold and its ends are fastened together by means of a button on oneone end and one of a num-ber of slits in the other.When the mold is lifted thecheese remains securelyclasped by the zinc band.On this a dry mat is nowlaid and covered with aplank. The cheese, with itsband and both planks andmats, is then inverted andthe wet mat and plank,which are now on top, areremoved. Ten hours laterthe cheese is turned againin the same manner and issalted by removing the bandand sprinkling salt over th