Cultivation of Graft Land* Dairying* Making of Clieefc. 6 { J I 



cows. Jnerder o make&amp;lt;heefc of the bed quality, and in the greated abund 

 ance, it is admitted that the cream fiiould remain in the milk; but whether the 

 cream that is once feparated from it can by any means be again fo intimately, united 

 with it as not to undergo a deccmpofition in the after-procefs, admits of fome 

 doubt. There is, at lead, no abfurdity in attempting to prevent the reparation of 

 two bodies which it is the profeffed intention to unite again. If a checfe made 

 entirely of the night s milk on which the cream has rifen be as rich as one made of 

 new milk, all other circumftances being alike, it is a proof that milk and cream 

 after being feparated may, by heating alone, become as it where new milk again. 

 Experiment alone can decide this point : but the practice here is to unite the milk 

 and cream, as will be mown hereafter ; and the dairymen fay, that when fo united 

 it differs not from new milk as to the purpofes of cheefe-making.&quot;* 



If the whole milking be directly made ufe of in its fimple date for the checfe, it 

 is denominated a one-meal cheefe ; but where two milkings are blended, or two-meal 

 cheefe made, the quality of the milk ufed differs confiderably ; in fome cafes the 

 whole of the cream of the firft meal is abdracted, and in all cafes a certain portion. 

 In fome dairies the milk of the fird meal is fet in the leads or other veffels as 

 ufual ; and as it is the evening s milk that is in common added to the fucceeding 

 morning s, the operation of cheefe-making begins immediately after that of the 

 morning milking is completed, as about five or fix o clock. The cream of the 

 evening milk being fkimmed off, the milk is carried and put into the cheefe-tub, 

 refer ving fometimes a half, fometimes a third, but more frequently only three or 

 four gallons, to be applied as below. The .milk referved, in any of thefe propor 

 tions, after being put into a brafs pan and made fcalding hot, by placing the pan 

 on a furnace or in a veffel of hot water, is one half of it poured into the cheefe-tub 

 among the cold milk, and the other into the pan in which the cream had been put. 

 The cream and the hot milk being intimately incorporated, the whole is poured 

 into the cheefe-tub, which by this time has received a great addition, if not the 

 whole of the morning s milk, warm from the cows. Thus the different meals 

 milk forms, as it were, a fluid of the fame nature, equal in quality and tempera 

 ture, and to which the rennet is applied in the ufual manner. This re-union, or, 

 in the dairy phrafe, melting the cream, is probably the bed method practifed ; but 

 it is, we believe, not fo effectual in forming cheefe of the bed quality as that 

 where the milk is entirely new. 



* Agricultural Report, 4to. 



3 Y 2 



