THE CHEESE DAIRY. 219 



change, who then can say that anon, the best Glou- 

 cestershire and Cheshire cheese may not be made in 

 Middlesex, Essex and Suffolk? 



The process of CHEESE-MAKING is generally well 

 understood in the regular cheese-making districts, 

 which supply the rest of the country with such an 

 admirable commodity, whether of the fancy or use- 

 ful kinds ; but it is not worth repetition elsewhere, 

 being, as the case stands, merely an inducement to 

 people to waste good milk. The bang of Suffolk 

 and Norfolk is misapplied, it ought to be cut into 

 latches for gates, a use to which I have formerly 

 seen it applied in those counties. 



THE CHEESE DAIRY. I have just now observed 

 that, to make ordinary cheese is merely to waste good 

 milk, which, however, must be understood as refer- 

 ring only to private families, since farmers who have 

 a number of servants to feed, can scarcely be ex- 

 pected to go to the price of Cheshire or Gloucester 

 thin cheese, when they have a home-made substi- 

 tute which does not cost them above one-third of 

 the money ; and the practice of making this ordi- 

 nary commodity is universally known in the country. 

 Cheese making, however, is a more operose pro- 

 cess than that of butter, requiring more attention 

 and labour, and a greater number of utensils and 

 conveniences ; more particularly so in the regular 

 cheese dairies, where the best cheese of commerce 

 is manufactured. It is in them kept distinct from 

 the butter dairy, requiring several separate rooms, 

 namely, a PRESSING-ROOM for making and pressing 

 the cheese, which ought to join the milk-room, and 

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