lo Oct.. 19H.] 



Cheddar Cheese-making. 



hour. A quarter of an hour before dressing the cheese, pour three or four 

 buckets of water gently over the hoops at a temperature of 130 deg., tO' 

 assist in putting a good rind on it. 



PRESSING. 



Dressing Cheese. — After about one hour has elapsed the cheese should. 

 be removed from the press, and the operation known as dressing the cheese 



'RUSSING. 



