Cultivation of Grafs Land. Dairying* Making oj Cfttefi* 



of Cheefe. In the procefs of cheefe-making, as in moft of the other 

 operations of the dairy, there is a want of preciilon, from few experiments having 

 becn-rnadej and thofe with but little chemical exactnefs. As the bulinefs (lands at 

 prcfent, the whole is conduced at random by mere cuftom.- The circumftances 

 that would feem to particular!/ demand attention in this art are, the-feqfiu s the 

 method of milking : the nature of the milk; the preparation of the rennet : the mode of 

 colouring ; the breaking and gathering the curd ; the management of the cbcefc in the 

 cbeefe^prefs ; the method of Jalting ; and the management in the cbeefc- room. 



Sea/bn.~lt isfuppofedthat the beftfeafon for making cheefe is during thofe months 

 when the cows can be fed on the paftures ; that is r from the beginning of May 

 till towards the end of September, or, in favourable feafons,the- middle of Oftober. 

 On many of the larger -dairy farms in feveral diftrrcts, crkefe is- frequently made 

 throughoutthe year j but that made during the winter months is faid to becon- 

 iiderably inferior in quality, and much longer in becoming fit for fale, or for ufe, 

 than that which is -made within the above period*. In Glouceflerfhire the fcafon 

 of making thin cheefe is from &quot;April to November ; but the principal one for ma 

 king thick is during the months of May, June, and the beginning of July. If made 

 later in the fummer, they are found not to acquire a fufficicnt degree of firmnefs to 

 be marketable the enfuing fpringf . But where the cows are well fed in the win 

 ter feafon, in the manner advifed above, good cheefe may undoubtedly.be made ac 

 that&quot; time*- 



* Modern Agriculture. f Ibid, 



in the other it was put on quite warm and frelh immediately from the curd ; the quality as well as 

 quantity were alikd in both thefe methods.&quot; 



&quot;The quantity of butter procured from whey is considerable : in two inftances, where particular 

 attention was bellowed to ascertain the faft, not lefs than about an ounce and a half from the gallon^ 

 In regard to the .quality,, it is unqueftionably inferior to that of butter made fiora the cream of railk_, 

 er from the milk, and cream churned together, but not fo much fo as ftated by Mr. Mar/hall in his 

 Rural Economy of Gloucellermire, which is one-third. In the Report of the County ofl^eicefter it 

 is indeed obferved, &quot;that whey butter fells for nine-pence per pound, when other butter fells from 

 ten-pence to eleven-pence; and alfo that eighteen cows will make about feventeen pounds&quot; (fixtce* 

 ounceseach) of whey-butter per week ; which is a circumftance, Mr. Donaldfon thinks, &quot; that cer. 

 tainly roerits the attention of thofe who are in the praftic* of making either one-meal -or fw-mci 

 cheefes. &quot; 



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