Sec. 28.] THE DAIRY.— CITEESE-MAKIXG. 459 



from the time the last slice is dropped in, then dip back into the basket, curd 

 and water together, to drain. I check and stir it nji witii the knife four or 

 five times, when it is ready for grinding. The mill is ))laced njfon the 

 cheese tongs over the tub ; tlie curd is then sliced into the mill and ground, 

 wlien it is read}' for the seasoning, which consists of a connMou-sized teacui>- 

 ful of rock-salt and one teasi)oonful of saltpeter for every twenty pounds of 

 curd. It is thoroughly mi.xed — not squeezed— with the hands. It is then 

 ready for ])ressing, which is done gently until night, wlien the cheese is 

 turned, cloth changed, and ])ut l)ack to jiressing with suificieut weiglit, where 

 it remains until tlie next cheese is ready for the press." 



We find in the best large cheese-dairies of this country, that where the 

 curd is scalded by steam, that the right temperature varies among dilferent 

 cheese manufacturers ; thus Jlr. O. S. Cumings, of Trenton Fails, N. V., 

 scalds to 104 degrees; ilr. A. Cocui, of Russia, from lOS to 110 degrees; Mr 

 W. Buck, 102 to 104 degrees; and Mr. S. X. Andrews, 100 to 102 degrees. 



517. KnslJsiJ CllCfSf-IWakinSi — The method of heating the milk liy tlio ap- 

 plication of steam to the checsc-vat, is a great improvement over the English 

 method. So is the method of separating the curd from the whey by strain- 

 ing it through a cloth much more expeditious. In Cheshire the whey is re- 

 moved by pressing down a tlat-bottomed pan gently on the curd in the 

 cheese-tub and allowing it to fill. "When the curd is thus partially freed 

 iVom the whey, it is again gently broken and allowed to settle and sci)- 

 arate and the whey is boiled out slowly, the curd being placed on one 

 side of the tub, which is slightly raised, and a board is placed on the curd 

 with heavy weights on* top to press out tlie whey. 



The curd is then cut into pieces six or eight inches square, and again 

 l)rcs?ed with heavier weights. "Wlien as much whey as i)o«siblo is removed 

 in this way, the curd is i)laced in a vat and gently broken. It is then put 

 under the press and a slight pressure apjilied at first, wliicli is gradually in- 

 creased till no more whey can be pressed out. To facilitate tlie flow of the 

 wln;j-, the cheese is pierced with skewei-s. Tliis ])reliminary pressing occu- 

 i)ies four or five hours. Tlie cheese is then taken out of the i>re?s, brxikcn 

 up again very fine, salted, i)iit ui> in the vat again, ami prc.-setl imdi-r a 

 heavy press for three or four days, clean and dry cloths being i>ut round the 

 cheese as the old ones become wet. 



This is a tedious process, and we think some of the operations of the 

 American process might bo adopted in England with advantage. Tlie es- 

 sential point of difterenco is the scalding; this renders less salt and low 

 pressin" necessary. There can be no doubt that the preserving action vt' ihe 

 salt is greater in proportion to the absence of whey in the dui-se when it i* 

 applied; and it is for this reason that the Clicshiro duirynicn press their 

 curd before the salt is added. Many people prefer eheew made by the 

 English process. _ 



51S. niecse-.Makiint by As>oriatcd Inlrrr^l in Mannfarlorirs.— Thu system 

 was ori-'iimtcd, we believe, by Je^se Williams, of K«wv, Oneida, Co., N. 1 .. 



