538 Cultivation of Grafs Land. Dairying. Making ofC/ieefc. 



than before ; and while the operator ftirs up the unbroken curd from the bottom 

 with the fktmming-difli in one hand, the larger pieces of curd are cut with the 

 knife held in the other. Having thoroughly broken the curd, and allowed fonic 

 time for its fubfiding, the operator begins to take offthe whey with the flamming-. 

 difli. In other dairies, not lefs celebrated for good cheefe, the fkimming-difh 

 only is ufed in breaking the curd ; and to facilitate the operation of feparating the 

 whey from the curd, fome of the whey that firft rifefc to the top is ikimmed off, 

 and being either heated or cooled, according to the ftate of the weather, and the 

 required confidence of the curd, is again returned into the cheefe-tub, and after 

 remaining a little time the whole is laded off in the ufual manner. All the whey 

 that can- be ex traded without prefTure having been removed, and the cheefe-tulv 

 being raifed at one fide, the curd is collected into a mafs, and at firft prefled with 

 the back of the fkimming difh. When no more whey can be difcharged by 

 this means, others more violent are adopted : the curd is in many cafes cut with 

 the cheefe-knife, as before, to give vent to the whey, and is then prefTed as hard 

 as poflible with the hands ; in, others, a confiderable weight is frequently applied. 

 The curd having been in a great meafure feparated from the whey, it is put into 

 two or three pans, or other vefTels, and the cheefe-makers break it with their hands 

 as fine as poflible; in the courfe of doing which, a proper quantity of fait is 

 fcattered over the curd, and intimately mixed therewith.* 



In Glouceftermire, when the curd is broken to the requifite finenefs, it is again 

 returned into the cheefe.tub, where it is fcalded, by pouring over the minutely 

 broken curd a pailful of hot water, or of whey, or of whey and water mixed. 

 After the fcalding water or whey is applied ; the whole is brifkly flirred ; and 

 being allowed to fland for fome time, for the curd to fettle at the bottom of the 

 tub, the fcalding materials are (kimmed or poured off; and the curd being prefled 

 as before, fo that no more whey can be extracted, it is put into the vat, and prefled 

 in the common way. When it is properly broken, rubbed, and falted, a cloth is 

 fpread over the cheefe-vat ; and the broken curd being packed into.it, and covered 

 up with the cloth, a board is laid over the vat, and a weight, heavy in proportion 

 to the quantity of curd, placed upon it ; by which means the remaining whey is 

 prefled out.f 



Mr. Marfhall obferves, that &amp;lt;f it feems to be underftood, that different grounds.. 



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



