DAIRY HUSBANDRY. 351 



one quart of marigold flowers, and pound them very fine in a 

 mortar, and then stir them into two quarts of boiling water, and 

 let them stand five minutes. Then strain off the liquid into the 

 cream, and pour it into the milk. Put in .the rennet. When it 

 has come into curd, take a cheese-cloth and put it into a sieve, 

 and raise the curd with the hand into the sieve, and let it drip 

 until it is firm enough to be put into the mould. When first 

 put into the mould, press it with small weights for two hours : 

 then apply a dry cloth to it, and put it under the press ; and salt 

 it every twelve hours for three times. When taken from under 

 the press, put a bandage of calico around it for several weeks, 

 until it gets quite firm.&quot; 



(2.) Improved Stilton Cheese. The subjoined is an account 

 of cheese made by a superior dairy-woman in Lincolnshire, in imi 

 tation of Stilton, which the writer, a most competent judge, pro 

 nounces superior to any Stilton cheese which he ever tasted : 



&quot; The utensils are the same as those used in the manufacture 

 of the real Stilton, excepting the cheese-vat, which in this case 

 is a plate-tin cylinder, without top or bottom, having the sides 

 pierced with holes, to let the whey escape. The rennet is made 



coagulation of the milk. If the coagulation is rapid, there will be less curd, and 

 it will be tougher; if slow, more in quantity, and more tender in quality. 



Another machine is used in some dairies, which is called a curd-breaker, being 

 a kind of sieve made of wire with a strong tin rim, as represent 

 ed in the margin. This cuts the curd by being carefully and 

 gently pressed down upon it into the tub. After this, the curd 

 is left for the separation of the whey from it, which is dipped 

 out with a dish, or otherwise removed by the raising of the 

 curd by the gentle lifting of the hand. A board full of holes is 

 made to fit the top of the cheese-tub, and placed upon the curd 

 with a moderate weight upon it, which is afterwards increased, and the tub turned 

 on one side, for the draining of the whey from it. The weight must not be too 

 severe, or the curd will be robbed of its richness. 



To determine when the curd is fit for breaking, is matter of judgment or ex 

 perience. Examination will decide when the coagulation is complete ; the whey 

 becomes of a pale green. 



The quantity of salt recommended is one pound to forty-two pounds of curd. 



The lever press for the curd, and for the full-formed cheese, is preferred to the 

 screw press, from its tendency to adjust itself. 



A full and detailed account of making Cheshire cheese is given in a Prize 

 Essay by Henry White, in the Journal of the Royal Agricultural Society, vol. vi. 

 part 1, which I wish some of our excellent agricultural papers would republish. 



