ofG ntfs Land Dtiiryi H ** Ma fang of Checfe* 537 



to poffefs at the time the rennet rs applied, could not fail to be greatly in favour of 

 the quality of the cheefe, and would, in all probability, tend to prevent the crack 

 ing, bliftering, and hoving, which fo frequently take place in cheefe in confequencc 

 of fome mifmanagement in the making.* 



An inftrument has been lately invented ,f which, if found on experience to 

 anfwer, muft have the effect of throwing a great deal of light on the whole fyftem 

 ofdairy-hufbandry, and muft be the means, in time, of ^ reducing the buftnefs of 

 butter and cheefe-making, which is at prefent carried on without any eftabliftied 

 rules by which the operator can be certainly guided, to fomething like fixed in 

 variable principles. It is termed a lactometer. By the ufe of this inftrument, 

 together with the thermometer, and by difcovering a mean whereby to afcertain 

 the ftrength and quality of the rennet, and the proportion which is necefTary to be 

 ufed for coagulating a given quantity of milk, Mr. Donaldfon fuppofes the ma 

 nagement of a dairy where cheefe is made would be greatly improved. Practice 

 is the only mean by which the operator can acquire a proper knowledge of this 

 branch of the bufinefs ; but the confequences of proper or improper conduct are 

 well known in every cheefe- dairy ; as, when the coagulation is accelerated or 

 retarded beyond the proper time, which in making a 6olb. -cheefe is reckoned an 

 hour and a half, either by giving too much or too little rennet, or by applying it 

 when the milk is too hot or too cold, not only the quantity of the curd is dimi- 

 niftied, but the quality in either cafe materially affected. In the former cafe it 

 becomes of a tough gluey texture ; in the latter it is too tender. After the rennet 

 has been applied the milk-tub is covered up by a board, over which is laid a linen 

 cloth ; and having flood the ufual time, the operator, on finding that the coagu 

 lation is completed, proceeds with the work of feparating the curd from the whey. 



Breaking and gathering the Curd. Though this bufinefs may appear fimple and 

 uniform, there are few particulars in the art of cheefe. making wherein fo great a 

 difference is obfervable in practice. In fome dairies the curd is at firft broken or 

 cut in various directions with a cheefe-knife, an inftrument made for the purpofe, 

 and ufed with a view of making the whey feparate eafily, and without carrying off 

 with it any richnei^ from the curd. After thefe firft incifions fome time is allowed 

 for the broken curd to fubfide. The knife is then again ufed, and more freely 



* Donaldfon s Prefent State of Hufbandry, vol. III. 

 t By Mr. Dicas of Liverpool, 



VOL. ii, 3 Z 



