8i6 



put on, put back in the hoop again and in the press. Heaviei 

 pressure is now applied, which should be increased a few hours 

 later on. Next day the cheese is taken out of the press and put 

 into the curing room, where it has to be turned every day for six 

 weeks or two months. The temperature of the curing room should 

 be kept as nearly as possible at about 65 degrees Fahr., and not 

 allowed to become too dry. Should the temperature rise above that 

 the newer cheese should be turned twice a day. The cheese in the 

 curing room should be kept dry by wiping with a cloth, and should any 

 crack, or get broken, th cracks should be tilled up with butter to keep 

 the Hies out. Should a cheese swell up a knitting needle should be 

 pushed down into it to let the gas escape. If the weather is cold 

 the temperature of the curing room should be kept up at nights. This 

 can be done by putting a small charcoal lire in the centre of the room. 

 If calves are to be fed on the whey it must be run off before it becomes 

 at all acid, otherwise it will cause scouring and perhaps kill them. 

 With properly made cheese there will be little nourishment in the 

 whey, so that it is desirable to add something to it for the calves. 

 Flour, maize-meal, treacle, or linseed, or cotton seed cake are 

 mostly used. Calves fed on whey only do not thrive well ; pigs 

 will do much better on it. 



A bucket of whey should be allowed to stand over for an hour 

 or two after each making and then carefully examined to see if 

 there is any fat on it. If so, the milk has not been properly set, 

 or the curd has had too rough handling afterwards. When the 

 whey is taken off it should be a greenish colour ; if white, there is 

 waste, and more care must be exercised. In careless setting most 

 of the cream may be lost, and a poor hard cheese produced instead 

 of a rich one. 



THE FACTORY SYSTEM OF CHEESK MAKINV,. 



In making Cheddar cheese the greatest care is required in 

 examining the milk, and any in the least tainted should 

 be returned to the supplier. Only whole milk should be used, 

 that is, milk that has had none of the cream taken from it. 

 When the milk is received it should be thorough strained 

 and put into the vat and heated up to 80 cleg. Fall. The 

 rennet is then added, and in most factories it is the custom to 

 use the artificial article, as it is made of a standard strength and, 

 a-> a rule, is more to be relied upon than that made direct from the 

 calf's stomach. The usual proportion of rennet is 4 ounces to 100 

 gallons, but before adding it live ounces ol the milk is measured 

 out and one teaspoonful of rennet added. Stir the milk and rennet 

 well tor about live seconds and watch it carefully, and if it should 

 thicken in from 1410 17 seconds the milk in the vat is then ripe 

 enough and ready for adding the rennet. The colouring matter 

 (annatto) is then added at about the proportion of two ounces to 

 100 gallons of milk ; the milk is well stirred for about three minutes, 



