6 40 Cttfthation of Grafs- Land. Dctiniins,. Maldn* of Ckeefe. 



* / *- c* o y ./ 



Having mide choice of a vat or vats, proportioned to the quantity of curd, fo. 

 that the chcefe when fully prefTed, fhall neither over nor under-fill, the operator 

 fpreads a cheefe -cloth loofely over the vat, into which he re-breaks the curd, 

 carefully fqueezing every part of it in the hand ,- and having filled the vat heaped 

 up, and rounded above its top, folds over the cloth, and places it in the prefs. 



Where the cheefes ufually made are of a large fize, as in Chemire, the operator 

 thrufts a number of iron Ikevvers, through holes made in the fides of the vat for 

 the purpofe, into the curd in various directions. Thefe being withdrawn, the 

 openings made by them ferve as fo many drains for permitting the whey to run 

 off. When the whey, inflead of running freely, only falls in drops, the weight is 

 removed, and the curd rebroken, and, being again put into the vat, is managed 

 in the fame manner as before, and repeated while a drop of whey can be extracted. 

 The curd being now almoll entirely freed from the whey, it is again placed in the 

 vat, a clean cloth having been previoufly fpread for Che purpofe of receiving and 

 inclofing it.* 



Management in the Prefs. After the vat has been properly placed in the prefs, 

 a fuitable degree of prefTure is applied, which is more or lefs according to the fizes 

 of the cheefes. In all large dairies there are two or three preiTes, all varying in 

 refpect to power, weight, or prelfure. As foon as the vat is placed in the prefs, 

 and the weight applied, Ikewers are again thrufl in through the holes in the fides 

 of the vat : this is done repeatedly during the firft day the vat is in the prefs, 



come it is not broken as is done with other cheefes., but taken out with a foil-difh altogether, and placed 

 in a fieve to drain gradually ; and as it drains kept gradually preffed, till it becomes firm and dry ; 

 then plated in a wooden hoop, and afterwards kept dry on boards, turned frequently with cloth binders 

 round it, which are tightened as occaiion requires.&quot; 



The method of making green cheefe is this: &quot; For a cheefe of ten or twelve pounds weight, about 

 two handfuls of fage and one of marigold leaves &amp;gt;&amp;lt; and a little parfley, are bruifed and fteeped one night 

 in milk. Next morning the greened milk is ftrained ofl^ and mixed with about one third of the whole 

 quantity to be run. The green and the white milks are then run feparatcly, keeping the two curds 

 apart until they be ready for vatting. The method of mixing them depends on the fancy of the maker. 

 Some crumble the two together, mixing them evenly and intimately ; others break the green curd into 

 irregular fragments, or cut it out in regular figures with tins for this purpofe. In vatting it the frag, 

 ments or figures are placed on the outlides. The bottom of the vat is first fet with them, crumbling 

 the white or yellow curd among them.. As the vat fills, others are placed at the edges, and the re-* 

 iaainder buried fluih with the top.&quot; The after-treatment is the fame as that of plain chccfes. 



* Chf, h.iie 4to Report. 



