The book Prairie Farmer, Vol. 56: No. 3, January 19, 1884. was written by author Various Here you can read free online of Prairie Farmer, Vol. 56: No. 3, January 19, 1884. book, rate and share your impressions in comments. If you don't know what to write, just answer the question: Why is Prairie Farmer, Vol. 56: No. 3, January 19, 1884. a good or bad book?
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The curing of cheese develops not only flavor, but texture anddigestibility. As a rule, says an English exchange, no American cheeseis well cured, and this is for want of suitable curing houses. Dr. H. Reynolds, of Livermore Falls, Me. , remarks upon this subject as follows:"Increased attention needs to be given by cheese-makers to this matterof curing cheese. Cheese factories should be provided with suitablecuring rooms, where a uniform temperature of the required degree can bemaintained, toge...ther with a suitable degree of moisture and sufficientsupply of fresh air. The expense required to provide a suitable curingroom would be small compared to the increased value of the cheeseproduct thereby secured. Small dairymen and farmers, having only a fewcows, labor under some difficulties in the way of providing suitablecuring room for their cheese. Yet if they have a clear idea of what acuring room should be, they will generally be able to provide somethingwhich will approximate to what is needed.
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