388 MODERN FARRIER. 



A sort of average may be something less than &■ 

 wine half pint of good rennet to fifty gallons of 

 milk. In Gloucestershire, they employ one third of 

 a pint to coagulate the above quantity. 



56. Heating Milk. 



If milk be much heated when it is put to coagu- 

 late, and if the curd be broken, and the whey sud- 

 denly and strongly pressed out, as is often the case 

 in Scotland, the cheese is worth almost nothing, but 

 the whey is excellent, and will afford much butter. 

 But when the whey is separated by a slow and 

 gentle pressure, the cheese is good, but the whey 

 limpid and poor. 



This process is imperfectly understood. Mr. 

 Marshall says, that it appears that from one to two 

 hours is the proper time of coagulation ; and that 

 the milk ought to be covered, so as to lose, in the 

 process, about five degrees of its original heat. 

 Still, however, he confesses, that his observations 

 and experiments have not been extensive enough to 

 furnish a sufficient illustration of this very difficult 

 subject. ' Climate, season, weather, and pasture,' he 

 says, ' may require that these bounds should some- 

 times be broken.' 



57. Making C^heese. 



Of the different modes of manufacturing the prin- 

 cipal sorts of cheese and of their comparative merits, 

 we have now to give some account. But, first, it is 

 to be observed, in general, that cheese varies in qua- 

 lity, according as it has been made of milk of one 

 meal, of two meals, or of skimmed milks : and that 

 the season of the year, the method of milking, the 

 preparation of the rennet, the mode of coagulation, 

 me breaking and gathering of the curd, the ma- 

 nagement of the cheese in the press, the method of 



