94* YORKSHIRE. 201 



ing lain abroad in this (fpread over a 

 large tray, with a hole at the corner to 

 let out the whey which drains off) until 

 quite cool, the corners and loofe part 

 of the ftramer are gathered together in the 

 hand, and the curd fqueezed as hard as the 

 hands can prefs it. The curd in the ftrainer 

 is then put into a vat, and fet in the prefs 

 for a few minutes to difcharge the remain- 

 ing whey more effe&ually. The whey hav- 

 ing done running, the curd is taken out of 

 the prefs, and rebroke as finely as pofiible ^ 

 faked ; and returned to the prefs. 



It is in the final breaking the CURD-MILL 

 is ufed. The labour of doing it by hand, 

 when a large quantity of curd is to be bro- 

 ken, is almoft intolerable. In a large dairy, 

 * curd-mill muft be found very valuable *. 



The 



* CURD-MILL. This utenfil confifts of two rollert 

 Working in a thin deep cheft, one above the other ; 

 on the principle of the common cyder-mill of the fou- 

 ^hern counties. The upper one is ftuck with iroa 

 fpikes, an inch long, and i-J- inch afunder. The lower 

 one is clofely fet with bevelheaded nail", rifing with a 

 (harp angle about a tenth of an inch out of the furface 

 jf the roller. The curd, partially broken, is put into 



a ho|j- 



