JUNE.] DAIRY. 379 



the vat is about half filled, which curd, though in a 

 small degree. separated by salt, never closes or V 

 and is much easier coffered up or drawn round than 

 other cheese; especially thin cheese made in what 

 we call Gloucester vats, being round or rising in 

 the bottom, and the slider or cheese-board that is 

 laid ov-er it, made convex also, in order to i 

 the cheese thinnest in the middle, that it may dry 

 .quick for early sale. Then, if salted within, and 

 being laid soft on the shelf to dry, as it bears only 

 on the edge all around, it is almost sure to split, 

 and it is often seen; scarce a cheese in some dairies 

 <>f this form but what do split. Salting a little in 

 the milk is greatly preferable, for these dairies in 

 particular. Tivani/ei/. 



(C It is a facl well established, that the season has 

 great influence on the quality of cheese ; especially 

 on the defect more immediately under notice. In 

 1783, a dry hot summer, scarcely any dairy could 

 make good cheese. In some dairies more than 

 half the make was hollow, and even in the best 

 dairy I had an opportunity of examining, numbers 

 were " eyey :" while in a common season, and 

 more especially in a cool summer, the same dairy 

 has scarcely a defective cheese. 



" In North Wiltshire, an experienced, and very 

 intelligent dairy-woman observed, that when the 

 " crazey" (the crowfoot) is in full blow, she finds 

 her cheese particularly inclined to heave; while a 

 dairy farmer of the highest class in the same dis- 

 has observed that when the creeping trefoil, 



white 



