GENERAL INDEX TO ROYAL AGRICULTURAL JOURNAL. 



milk, ih. ; relation of butter to casein, 

 35; quality of cheese influenced by 

 management, 36 ; cream, wbole-milk, 

 and Stilton cheese, 37 ; analyses of Stil- 

 ton and Cotherstone, ib. ; saline taste of 

 cheese, presence of aumioniacal salts, 

 generation of acids, 38 ; efiects of water, 

 39; analyses of Cheshire and Cheddar 

 clieese, ib. ; cause of rich appearance of 

 old cheese, ib.; Mr. Hardiuf^'s make, 

 40 ; tlie ripening process, ib. ; analyses 

 of double and single Glo'stcrs, 41 ; dif- 

 ference of price greater tlian tiiat of 

 quality, 42 ; analyses of Leicester, 

 Warwick, and "Wiltsliire cheese, 42, 43; 

 effects of salt, 43 ; analyses of tkim- 

 milk cheese, 44 ; American cheese, 45 ; 

 j)ractical mistidies in making, 40 ; cause 

 of bad flavour, action of fenuents, &c., 

 ib. ; importance of cleanliness, 47 ; fer- 

 ments destroyed by heat, 48; metid 

 pails and tubs, ib. ; situation of dairy, 

 ib.; Somerset milk -tins, 49; use of 

 nitre and salt, ib. ; tlie aeidometer, ib. ; 

 the tliermohietir, 50 ; percentage of 

 water in curtl, ib. ; influence of tempe- 

 rature, 51 ; time of curdling at diflerent 

 temperaturis, ib. ; separation of curd 

 from wliey, 52 ; ert'ect of ^vhey in clieese, 

 ib. ; aimatto, ib. ; colour and shape cri- 

 terions of quality, 53 ; slip-scalding, 

 ib.; Cofjuets cheese-tubs, 53, G8 ; curd, 

 how broken, 54 ; clear whey an iiidi- 

 cation of good management, ib.; whey 

 butter, ib. ; composition of whey, 55 ; 

 in ditferent stages, 50; percentjige of 

 butter in milk, 55; Keevils dairy ma- 

 nagement and apparatus, ib. ; albumi- 

 nous matter in whey and pereentjige of 

 ciu:d mechanically suspended, 58 ; the 

 ciud-mill, 59 ; rennet, how made ami 

 used, ib. ; experiments on the action of 

 rennet, 61 ; preparation of aunatto, 04 ; 

 Mr. Nichols' solution, ib. ; evils of irre- 

 gular or excessive salting, 05 ; the projier 

 proportion, ib. ; the American mode, 

 ib. ; errors in keeping cheese, 00 ; damp 

 or ill- ventilated rooms, 07; turning, 

 ib. ; influence of temperature, ib. ; use 

 of hot water, ib. ; prize essays ou cheese- 

 makuig. 



experiments (Dr. Voelcker', xxiii. 



170 ; management of pasture farms, 

 171 ; action of rennet at difterent tem- 

 peratures, lb. ; mode of making the 

 Wall's Court experimental cheese, 172 ; 

 treatment of curd, ib. ; vatting, ib. ; 

 Cockey's jacketed cheese-tub, 173 ; re- 

 ceipt for rennet, ib. ; cheese No. 1, 

 whole milk, analyses of milk and whey, 

 174; albumen, j6.; valueof whey, 175 ; 



CHEMISTRY. 



■weight of cheese at (Jifferent periods, 

 and analysis, ib. ; No. 2, partly skim- 

 med milk cheese, analysis of milk, 

 ib. ; analysis of whej-, 170 ; Aveight 

 and analysis of cheese, ib. ; No. 3, 

 skinnned milk cheese, analyses of milk, 

 whey, and ripe cheese, 177 ; No. 4, 

 extra rich cheese, 17S ; No. 5, whole 

 milk, 179; No. 6, partly skimmod 

 milk, ISO; No. 7, skimmed milk, 181 ; 

 No. 8, extra rich chcH'se, ib. ; table of 

 results, 182 ; cause of richness of cheese, 

 ib. ; Mr. Bridges's testimony, 183 ; cause 

 of the aroma of Cheshire clieese, ib.; 

 temperature at which to apply rennet, 

 184 ; results in produce and money of 

 the Wall's Court experiments, ib. ; policy 

 of making cheese or butter, ib. ; experi- 

 ments at Froceste-r Court, Mr. J. F. 

 Harrison's single Glo'stcr cheese, 185; 

 his management ami mode of keeping, 

 ib. ; use of the centrifugal drying ma- 

 chine for separating whey, 180 ; experi- 

 ments with cheese (1) made by hand, 

 and (2) by machine, ib. ; analysis of 

 milk, ib. ; and two samples of wliey, 

 187; iiroduce and explanation, 188; 

 analysis of cheese and results of period- 

 ical weighings, ib. ; rich (juality of milk 

 in the fall of the year, 190; produce of 

 cheese from stated quantities of milk at 

 difl'erent seasons, ib. ; fermentation of 

 ciu-d, 191 ; analysis of whey cheese, ib. 



Cheese, poisonous, on (Dr. Voelcker), 

 xxiii. 34() ; use of white and blue vitriol 

 condemned, ib. ; heaving preventible by 

 proper management, 347 ; cases of poi- 

 soning, ib. ; analysis of Little BadswortJi 

 cheese, 348; ihe sausage and chtese 

 poison as known in Germany, 349 ; a 

 family poisoned in Middlesex, 350. 



CiiEKSE-making apparatus, on that shown 

 at Cliester (1858), xix. 343. 



presses, ou those at Chester (1858), 



xbc. 345. 



CiiELiDON'iuM majus, gee " Celandine." 



Chelmsford, report of the exhibition of 

 live stock at the meeting of, by Sir S. 

 H. Northcote, xvii. 563. 



, on the exliibition and trial of im- 

 plements at, and at Boxbed Loilgc,xvii. 

 564. 



, premiums awarded at, for lire 



stock, xvii. p. xxiv. ; for implements, p. 



XXXV. 



Chemical advantages of land diainage 



(J. T. Way), xvii. 123. 

 Chemistry, see " Agricultural chemistry,'' 



on the neglect of, by practical farmers, 



its causes and remetly, a prize essay, by 



E. T. Hemming, xiii. 409. 



