SETTING THE CURD AND PRESSING. 223 



have the cow pastures as near to home as possible ; 

 and should the herbage be insufficient, the cows 

 might still remain on the home pastures, their food 

 from other parts of the farm being cut and carried 

 to them. Dr. Anderson recommends milking the 

 cows three times in the day, and, probably, more 

 milk might be so obtained, but the additional labour 

 is considerable, and the cows are too much disturbed 

 by it. 



The milk ought to be conveyed as quickly as 

 possible to the dairy, and poured into different 

 vessels for the purpose of cooling it with the least 

 delay, more especially in summer, to avoid fermen- 

 tation ; and to this end it is the custom repeatedly 

 to draw off the milk and pour it back again into the 

 coolers. Leaden utensils, indeed, cool the milk 

 more expeditiously than any other, but their danger, 

 from the poisonous properties of the lead, combined 

 with the lactic acid, are sufficiently known. 



SETTING THE CURD AND PRESSING. The best 

 cheese, of course, is made in season, from the be- 

 ginning of May to Michaelmas, or in a favourable 

 Autumn to mid October. In the regular dairies, 

 particularly when the trade is encouraging, cheese 

 is made throughout the year, but winter made cheese 

 is inferior, and besides requires a longer time to 

 ripen for use. The cows, however, must be full 

 fed during the winter, and upon the most nourishing 

 and succulent food, at the head of which stand hay 

 and carrots. Indeed, under all circumstances, 

 milch cows should be equally full fed during winter 

 as summer, if the view be to obtain the greatest 



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