418 Report on the Exhibition of Cheese at Chester. 



(20.) The cheeses are removed from the dairy or (so-called) 

 salting room, at periods varying from four or five to fourteen 

 days ; the most usual time being about seven days. 



(21.) The heat of the cheese-room is unknow^n to ten. Of the 

 three others, one states it to be kept at 60^, another generally at 

 the same, except during the day in summer when it reached 68°, 

 and a third at from 45° to 55°, varying according to the out-door 

 temperature. All appear to aim at having the cheese-room 

 " moderately warm." 



(22.) Artificial means for heating the cheese- room in cold 

 weather were adopted only by three, who used hot air, derived 

 either from the kitchen grate, or from a stove kept for the 

 purpose. The cheese-rooms in most instances being over the 

 kitchen or dairy, are thereby kept what is considered sufficiently 

 warm. 



(23.) The cheese is usually ready for the market in three or 

 four months after being made. One person (Mr. Beresford) says 

 he has frequently sold a lot, the youngest of which would not Ije 

 more than six weeks old, but that his cheese would keep sound 

 and good for twelve months or more. 



(24.) Twelve used annatto for colouring, seven in the solid or 

 cake form, and five in a liquid form ; but one has now discon- 

 tinued its use, considering it pernicious. The weight used ot the 

 cake is only given correctly by three: one using 1 lb. to 23 cwt. 

 of cheese, and two others using only ^ lb. to a ton. The liquid 

 used by one is stated to be one-fifth of a gill to a 60-lb. cheese, 

 and by another two tablespoonsful to an 80-lb. cheese. 



(25.) Few answers are given to the final request that the can- 

 didates would " state any other particular ;" from them I extract 

 the two following : — 



" Cleanliness is very essential, and perseverance with punctu- 

 ality in every process from the time of milking the cows until 

 the cheese is ready for market." — J. GreSTY. 



" I am of opinion no given rule (alone) will make a fjood 

 dairymaid, there are so many variations. She must have tact and 

 great caution or the dairy will vary in flavour and quality." — 

 C. Beresford. 



I have now briefly to refer to the twenty-three returns frora 

 unsuccessful competitors. Their replies correspond in many 

 respects with those of the thirteen successful ones, but afford 

 stronger proof, if any be still wanting, of the unsystematic 

 manner in which cheese is manufactured in Cheshire, and of the 

 necessity for inquiry on the part of farmers and their wives, 

 ivhether morejixed rules and principles than those at present adopted 

 are not necessary in order to insure success. 



