Journal of Agriculture. [8 May, 1907. 



comfortable shed, sheltering the milkers from the rough weather, and with 

 a well drained, impervious floor — a shed that meets all the requirements 

 of the dairy farmer in a small way, for milking purposes. 



The cost of this shed was ^^9 10s. without labour, and there is scarcely 

 need tO' employ outside labour to erect a simple building of this kind. 

 The size is 26 ft. x 11 ft. The woodwork is all sawn timber, with the 

 exception of the main bail posts, and these are of split timber 8 in. x 4 in. 

 X 7 ft. long. The stall partitions are comprised of two lengths of 4 in. 

 X i| in., the heel posts of 3 in. x 3 in., the bail " sticks " 3 in. x 2 in., and 

 the " runners" along the top and bottom of the bails of 4 in. x li in. 

 "(all hardwood). The Avails are of 6 in. x \ in. weatherboards nailed to 

 studs 3 in. X 2 in. There are 4 stalls 5 ft. 6 in. wide, thus taking up 

 22 ft. of the 26 ft., and leaving a space of 4 ft., which is partitioned off 

 from the stalls, and in which are placed the milk cans, the spring balance 

 for weighing the milk, the milk records sheet and the necessary appliances 

 for washing the hands after each cow is milked. 



The floor, which is of concrete, has a fall of i in. from the bail to the 

 drain, and is raised about 9 in. above the level of the yard. Over a 

 foundation of large stones and rubble, "blinded" with sand, is placed a 

 layer of concrete (i in 6) 3 in. thick, and over that a 2 in. layer (i in 3). 

 There is a drain just behind the heel posts, which empties itself into a 

 larger drain well awav from the shed and vard. 



CHEDDAR CHEESE IX CIREAT BRITAIN. 



Present Methods of Manufacture. 



/. G. McMillan, N.D.D., Cheese Expert. 



On arrival in England one of the first places visited was the British 

 Dairy Institute at Reading, managed bv Mr. Miles Benson, a leading 

 dairy authority in England. At this institution the evening's milk is 

 cooled down to 65 degrees Fahr. In the morning a quantity of pure 

 culture starter is added, after the morning's milk is in. When the correct 

 amount of acidity is developed and the temperature of the milk from 82 

 to 85 degrees Fahr. (depending on the season of the year, the atmospheric 

 condition of the day, &c.), sufiicient rennet is added tO' bring about a 

 firm coagulation in 45 to 60 minutes. Usually about 4 ounces are required 

 to each 100 gallons milk. When the curd is sufficiently firm it is cut fine 

 with the American knives. Heating is begun about 40 minutes from the 

 time cutting commences, taking about 45 minutes to raise the temperature 

 to 97-102 degrees Fahr. (depending on the season of the year and quality 

 of milk). The curd is allowed to be shotty and hard before being permitted 

 to " pitch," when after fifteen minutes a rack is put over the curd and 

 weighted with a 56-lb. weight for every 100 gallons milk. Thus the curd 

 remains until it is consolidated or begins to mat. It is then cut up the 



