MODERN FARRIER. SQl 



cooling the evejiing's milk still more rapidly ; and 

 that this might be effected by repeatedly drawing it 

 off from, and returning it into the cistern. When 

 the milk is too cold, a portion of it is warmed over 

 the fire and mixed with the rest. 



The colouring matter (annotto) in Cheshire, is 

 added by tying up as much of the substance as is 

 thouglit sufficient in a linen rag, and putting it into 

 a half pint of warm vrater to stand over night. The 

 whole of this infusion is, in the morning, mixed 

 with the milk in the cheese tub, and the rag dipped 

 in the milk and rubbed on the palm of the hand 

 as long as any of the colouring matter can be made 

 to come away. 



The next operation is salting ; and this is done, 

 either by laying the cheese immediately after it 

 comes out of the press on a clean fine cloth in the 

 vat, immersed in brine, to remain for several days, 

 timiing it once every day at least ; or by covering 

 the upper surface of the cheese with salt every time 

 it is turned, and repeating the application for three 

 days successively, taking care to change the cloth 

 twice during the time. In each of these methods, 

 the cheese, after being so treated, is taken out of 

 the vat, placed upon the salting bench, and the 

 whole surface of it carefully rubbed with salt daily 

 for eight or ten days. If it be large, a wooden hoop 

 or a fillet of cloth is employed to prevent renting. 

 The cheese is then washed in warm water or whey, 

 dried with a cloth, and laid on what is called the 

 drying bench. It remains there for about a week, 

 and is thence removed to the keeping house. In 

 Cheshire, it is found that the greatest quantity of 

 salt used for a cheese,of sixty pounds is about three 

 pounds ; but the proportion of this retained in the 

 cheese has not been determined. 



When after salting and drying, the cheeses are 

 deposited in the cheese-room or store house, they 

 are smeared all over with fresh butter, and placed 



