REPORT OF THE AGRICULTURE OF AYRSHIRE. 91 



with the lid weighted, and standing there for most of the after- 

 noon, frequently turned so as to equalize the heat, and at even- 

 ing it is put into the cheese-press. Others warm the prepared 

 curd in a vessel before the fire prior to making up the cheese. 

 During the process of pressing, too, the c.iessat is occasionallv 

 brought to The kitchen fire, an operation inconvenient and annoy- 

 ing, as well as laboursome for young women. To obviate these, 

 Mr Andrew Calderwood, of High Borland, Uraigie, had a ''hot 

 plate' fitted-up in his boiler-house or making-room, for warming 

 the curd, &c. The plate is of § inch cast-iron, about four feet by 

 two, grooved on top for the whey to run off by, and laid flat on the 

 top of a brick flue fired from the end, in line and on a level with 

 the boiler. Several have since adopted Mr. Calderwood's plan. 

 A certain degree of heat, tending to improve the quality as weil 

 as facilitate the pressing, must be kept up within tne curd whilst 

 becoming solid. 



The kind of salt in general use is " Saltcoats-marine." When 

 the cows are receiving turnips, most add about hs»lt-a-tea-spoon- 

 fu! of saltpetre along with the salt, or else (dissolved) into the 

 milk before thickening, and which tends to counteract the turnip 

 flavour. The proportion of salt to the varying weight of curd is 

 off or on as 1 to 48. Alton says 13 oz. salt to 24 lbs. curd, but 

 he must either have made a mistake, or the makers have greatly 

 changed since 1810. The reporter is not aware of any using 

 above 1 lb. to a two-stone cheese, and most do not salt so heavily. 

 The Ciieddar people use still less salt; for instance, Mrs. Lind- 

 say, of Townend, Craigie. one of our best Cheddar makers, salt- 

 ing at the rate of only 1 lb. to 64 lbs. curd. Many of the Dun- 

 lop makers salt partially during the a cheeping" process, again 

 adding salt ere putting into a cheese shape, and some of the salt 

 being dissolved at the former stage and coming off with the ex- 

 pressed whey, more weight has to be used when thus done at 

 twice. The chessats are always of hard wood, composed of 

 thick staves strongly iron-hooped, with heavy barred close-fitting 

 ids, and stout perforated bottoms ; and persons who have seen 

 Ayrshire or Dunlop cheeses — who of any gout has not '? — can tell 

 as to the size and shape of the mould. The rateh-and-pinibn- 

 wheeled, iron-framed, lever presses, have been in general use 

 over Ayrshire for the past 40 years at least ; and many are now 

 providing themselves with new presses on a combined screw-and- 

 lever principle. The " double screw cheese-press," made by 

 Messrs. J. and A. Taylor of Ayr, at a cost of £4, 15s., seems to 

 act most efficiently, and is noted for its simplicity, durability, and 

 easiness of labour to those working it. With it any pressure 

 from 7 cwt. to 21 cwt. can be put on as desired. 



About 5 o'clock p.m., the cows are brought back to the byre 

 to be milked • the produce being carried to the milk-room, and 



