MAY.] CHESHIRE CHEESE. 285 



plied to them : the weight of a ( dish ' is one 

 pound and a half, or 24 < 



" The churns in common use are of the upright 

 kind, and have, in some instances, a lever applied 

 to them : when that is the case, one end of the 

 lever (which is supported by an upright frame) is 

 connected to the end of the churn -staff ; the other 

 end of the lever, by means of a rod, is connected 

 to a crank in a toothed wheel, and this is worked 

 by a pinion fixed upon the axis of a common winch. 

 By means of this contrivance the business of churn- 

 ing is performed by one person with the greatest 

 ease."- Wedge. 



CHESHIRE CHEESE. 



" The general mode of making cheeses is from 

 50 Ib. to 60 Ib. weight each, and which now sell, 

 from good dairies, at from 43s. to 55s. per 120lb. 

 and upwards. 



" The process of making Cheshire cheese is as 

 follows, viz. on a farm capable of keeping 25 cows, 

 a cheese of about 6olb. weight may he daily made 

 in the months of May, June, and July. 



" The evening's milk is kept untouched until 

 next morning, when the cream is taken off, and 

 put to warm in a brass pan, heated with boiling 

 water ; then one-third part of that milk is heated 

 in the same manner, so as to bring it to the heat 

 of new milk from the cow. (Note. This part of 

 the business is done by a person who does not assist 

 < in milking the cows during that time.) Let the cows 

 be milked early in the morning, then the morning's 



new 



