172 AN AMERICAN FARMER IN ENGLAND. 



The Cheshire cheese in market always has an unnaturally 

 deep, yellow colour, though of late less so than formerly. It 

 is given by the addition of &quot; colouring&quot; to .the milk imme 

 diately before the rennet steep is applied. This &quot; colouring&quot; 

 is manufactured and sold at the shops for the purpose. It is 

 an imitation of annatto, formed chiefly of a small quantity 

 of real annatto mixed with tumeric and soft soap. I think it 

 is never used in sufficient quantity to affect the flavour at all, 

 but I observe that the farmers and people in the country pre 

 fer cheese for their own use that is not coloured. 



Whey Butter. It is commonjn Cheshire to make butter 

 from the whey. It will probably surprise many to learn that 

 there is any cream left in whey ; but there undoubtedly is, and 

 it may be extracted by the same means as from milk. The 

 only difference in the process is, that it is set in large tubs, 

 instead of small pans, and that the whey is drawn off by a 

 faucet from the bottom after the cream has risen. If allow 

 ed to remain too long it will give a disagreeable flavour to the 

 cream. One hundred gallons of milk will give ninety of whey, 

 which will give ten or twelve gallons of cream, which will 

 make three or four pounds of butter. So that besides the 

 cheese, twenty to twenty -five pounds of butter are made in a 

 year from the milk of each cow, an item of some value in a 

 large dairy. The butter is of second-rate quality, but not 

 bad worth perhaps three cents a pound less than milk but 

 ter. 



the utensils, the dairy-woman and her assistants be sufficiently clean to 

 give perfect sweetness to the produce, no matter for the colour or the ar 

 rangement. The scouring-wisp gives an outward fairness, but is frequently 

 an enemy to real cleanliness.&quot; MARSHALL S VALE OF GLOUCESTER. Besides 

 the means of securing this inner cleanliness, sweetness, and purity, which 

 must be of the air too, as well as of the utensils, &c., it is probable that the 

 dairy-maids secrets are in a knowledge 1 of the best temperature, particu 

 larly of that at which the milk should be curdled. 



