BUTTER AND CHEESE-MAKING. 397 



England. It consists of a large tin pan about four inches deep, 

 holding from four to six pails of milk. It may either set 

 on a table or float in a reservoir of running spring water. 

 Where running water is not to be had, the proper tempera- 

 ture may be obtained by the dripping of melting ice. At 

 one end is a tube covered with a fine strainer to prevent the 

 escape of the cream, through which the milk is to be drawn 

 off, leaving the cream in the pan. All the cream may be 

 secured by rinsing the pan in a little warm water. 



The Cheese Dairy. The superiority of factory cheese 

 is entirely due to the great care exercised in its manufacture. 

 But little cheese is now made by private dairies, for it can be 

 better and more economically manufactured at the factory. 

 With proper management it is more profitable for those who 

 do not live near a cheese factory to make butter, unless they 

 provide themselves with all the necessary apparatus. 



Rich Cheese. The richness of cheese varies in propor- 

 tion to the amount of the butter that remains entangled in 

 the curd. The following brief directions are from a practi- 

 cal cheesemaker : 



"When two milkings are united, strain the evening's 

 milk and cool by means of pieces of ice dropped into the 

 pails before straining. In the morning take off all the 

 cream, mix it with twice the quantity of new milk. Add 

 warm water enough to raise it to the temperature of 98. 

 Hub annatto through a silk cloth sufficient to make the curd 

 the color of rich cream. Into this put rennet sufficient to* 



