REPORT OF THE AGRICULTURE OF AYRSHIRE. 95 



ripening, ere long a much better average quality of Dunlop may 

 be reasonably looked for. 



The first difference between the two systems to be noted is, 

 that the rennet is put into the milk by the Cheddar makers at 

 a rather lower temperature — viz., about 80°, fully warmer during 

 cold weather, and a degree or two less in very hot weather. The 

 time allowed for coagulation is increased by the Cheddar makers 

 to about an hour, using generally less rennet, and giving the 

 milk longer time to thicken. By thickening at a lower temper- 

 ature, the less butteraceous matter of course goes off with the 

 whey, and by so much consequently is the cheese richer in 

 quality. The difference of coagulating temperature, however, is 

 so light, that any small weight of fat thus retained by the 

 Cheddar makers, may truly be called infinitesimal ; and some of 

 the Dunlop makers are now thickening also at about 80°. But 

 even allowing that the Dunlop makers should thus lose a few 

 shillings in the price or weight of their cheese, it is all made up 

 to them again in the extra fattening quality of the whey for 

 pigs, and it is a question whether rearing pork at 1 Is. 6d. to 12s. 

 per 24 lbs., especially by dairy farmers who cannot otherwise 

 dispose of their whey, is not as remunerative or more so as 

 die se-making itself. 



There is no difference in principle between the two methods 

 in breaking up the coagulated milk. It is simply machinery 

 v. manual expertness. What is called the " revolving-breaker," 

 as introduced by Mr. Joseph Harding, is used most generally in 

 Cheddar dairies. Mr. Norton, however, who was teaching lately 

 at Dalgig and Oklmill, on the Marquis of Bute's estate, considers 

 such violent stirring and breaking, as caused by the " revolver," 

 injurious, and apt to start the white whey. The " revolver," 

 indeed, appears an agent very unsuitable in the hands of servant- 

 girls, very ignorant about machinery of any kind, and only too 

 apt to be careless occasionally. By driving the " revolver " the 

 least thing too fast at first, more fatty matter is sent off in white 

 whey by much than likely to be gained by thickening at the 

 lower temperature. Norton breaks up very gently and slowly 

 with the hand and arm, or any other instrument as suitable, 

 precisely in like manner as done in most Dunlop dairies. The 

 " circular riddle-breaker " is used by some, having meshes of 

 f-th inch size, with a long shaft attached vertically, and being 

 dowly thrust and lifted up and down, through the mass, after 

 that has been cut across in several places with a long thin knife. 



The milk tub wrought with by Cheddar makers is made of 

 tin, and which is a great improvement over the " wood boyens " 

 in general use by Dunlop makers. The tin tubs are much 

 easier kept clean and fresh, as milk adheres more to wood, and 

 soon becomes soured, and the wood acquiring an offensive rotten 



