Cultivation of Graft Land. Dairying* Making of Cheefe* 539 



require different kinds of fcalding liquor. The quantity is in proportion to the 

 quantity of curd, enough to float the curd, and make the mixture eafy to be 

 ftirrcd about with the difh. Part of it is heated to near boiling heat, and this 

 lowered with cold liquid to a heat proportioned to the Mate of the curd : foft curd 

 is fcalded hot, hard curd with cooler liquid. In fcalding, therefore, the dairy- 

 woman has a remedy for any misjudgment her fenfe of feeling may have led her 

 into in the ftage of coagulation : let the curd come too foft or too hard, fhe can 

 bring it to the defired texture by the heat of the fcalding liquid. And here feems 

 to hinge, principally, the fuperior fkill of the Glouceftermire dairy-woman : by 

 running the milk cool, fhe can, in fcalding, correct any error which has been 

 committed in the former operation.&quot; 



Extenfive dairies fhould always be plentifully furnifhed with vats of different 

 fizes, as, when three or four cheefes are made at each meal, a number of vats be 

 come actually in ufe ; and if there are not ftill a number empty, the operator 

 becomes confined in choice, and cannot proportion exactly the vats to the quantity 

 of curd in the cheeieNtub ; and by keeping a little overplus curd from meal to 

 meal a whole cheefe is often fpoiled.* 



* Mr. Price en the authority of Signer Vitabni gives the following as the method of making Parmefan 

 cheefe : It is &quot; to put, at ten o clock in the morning, five brents and a half of milk, each brent about 

 forty-tight quarts, into a large copper, which turns on a crane, over a flow wood-fire, made about 

 two feet below tlie furface of the ground; the milk is ftirred from time to time; and about eleven 

 o clock, when juft lukewarm, or confiderably under blood-heat, a ball of rennet as big as a large 

 walnut is fqueezed through a cloth into the milk, which is kept ftir ring. By the help of the crane the 

 copper is turned from over the fire, and let ft and till a few minutes pad twelve ; at which time the 

 rennet has fufficiently operated. It is now ftirred up and left to ftand a fliort time. Part of the 

 whey is then taken out, and the copper again turned over a fire fufficiently brifk to give a ftrongifh 

 heat, but below that of boiling. A quarter of an ounce of faffron is now put in to give it a little 

 colour; and it is well ftirred from time to time. The dairy-man frequently feels the curd. When 

 the fm;U, and, as it were, the granulated parts feel rather firm, which is in about an hour and a half, 

 the copper is taken from the fire, and the curd left to fall to the bottom. Part of the whey is now 

 taken out, and the curd brought up in a coarfe cloth hanging together in a tough ftate. It is then 

 put into a hoop, and about half a hundred weight laid upon it for about an hour; after which the 

 cloth is taken on&quot;, and the cheefe placed on a fhclfin the fame hoop. At the end of two, or from 

 that to three days, it is fprinkled all over with fait ; the fame is repeated every fecond day for about 

 forty or forty-five days, after which no further attention is required. While falting, they generally 

 place two cheefes one upon another; in which ftate they are faid to take the fait better than u ngly.&quot; 



In making Stilton cheefe, the procefs, according -to the Agricultural Report of Lcicefterfliire, is 

 this ; The night s cream is put into -the morning s new milk with the rennet, and when the curd is 



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