220 M I N U T E S MAY 



108. The practice in my dairy has been uniformly 



this. As foon as the curd is come at the fop, 

 firm enough to difcharge its whey, the dairy- 

 woman tucks up her fleeves, plunges her hands 

 to the bottom of the vefTcl, and, with a wooden 

 ciifli, ftirs the curd and whey brifldy about : 

 Hie then lets go the dim, and, by a circular 

 motion of her hands and arms, violently agi- 

 tates the whole ; carefully breaking every part 

 of the curd ; and, at intervals, {lirs it hard to 

 the bottom with the dim ; fo that not a piece 

 of curd remains unbroken larger than a hazel- 

 nut. This is done to prevent what is called 

 " flip-curd*' (that is, lumps of curd which 

 have flipped unbroken through the dairy- 

 woman's hands), which, by retaining its whey, 

 does not prefs uniformly with the other curd, 

 but in a few days (if it happen to be fituated 

 toward the rind) turns livid and jelly-like, 

 and foon becomes faulty and rotten. This 

 operation takes about five or ten minutes j or, 

 if the quantity of curd be large, a quarter of 

 an hour. 



In a few minutes the curd fubfides, leaving 

 the whey clear upon the top. The dairy- 

 woman now takes her difh, and lades off the 

 whey into a pail ; which fhe empties into a 



milk- 



