Cottage Cheese Profitable

A kind of cheese recently coming into demand in all our cbief towns and cities, would soon have an immense consumption, if there was an adequate supply. Insome localities itis called "Pot," or "Cottage Cheese," in others, 'Dutch Cheese," or "Sour Curds." It is simply the curd of sour milk drained from the whey, molded into small fancy shapes, and eaten while fresh, or soon af ter. The manufacture is quite simple. The milk i3 allowed to become loppered, when it is gently heated to facilítate separation of the whey. The curds are then gathered and salted or otherwise, to suit the. taste, and pressed into small molds, or formed with the hands inco balls or pats of suitable shape, when it is ready for the table. In cool weather when the sour milk does not readily thicken, it may be put into a suitable vessel set in hot water over the range, and stirred a few minutes until the whey begins to separate. It is then removed and treated as before described. It is usually made from skimmed milk, and fresh butter or sweetcream is of ten addedto the curd while manipulating and pressing into form. This improves the quality and flavor for many. In summer some use large cans having a spiggot near the bottom. The sour milk ia allowed to stand in these in the sun, or in warm water, tothick, en. The heat separates the whey which is drawn off tlnough the spiggot. The curds are then removed to a sink having a slatted bottom, covered with a strainer cloth. The curds thrown upon this cloth are soon drained, and ready to be pressed with the hands or molded into forms. Sometimes this cheese is potted and lef t to turn into a pasty mass, having a strong disagreeable odor, when it is esteemed most acceptable to those who have acquired a taste for eating it thus, as it has sotne characteristics of 'Limburger." Cottage Cheese, when l'reahand well made, linds a ready market in cities, and certain butter luakers realize quite a profit by turning their skimmed milk into this product. I know leading butter makers in the Northwest who thus dispose of all their skimmed milk, sending the curds regularly to the receiver, who finds u quick sale at good prices. A very extensive milk dealer near Washington, D. C, informed me that so great was the demand in that city, that it was impossible to supply half nis customers. Even ia small towns thoro has of late sprung up a demand for the article, and I have no doubt that with proper effort large quantities of milk could thus be turned to ood profit. These sour milk curds are not only healthful, but nutiïtious, and the great likicg for them among all classes of people, indícales that they aupply some elements in the animal economy, and which nature with unerring instinct craves as an easy way of