40 



this time it is cut across in large lumps, heaped up, and covered 

 as before, and allowed to lie other thirty minutes, when it is taken 

 out of the cheese-tub, laid upon a cooler, split by the hands into 

 thin flakes, and spread out to cool. The curd at this change has 

 a distinct acid smell ; its taste is slightly sour, and by no means 

 palatable, and such as would lead a novice to think it unhkely to 

 produce a fine cheese. 



" When the curd is placed on the cooler (which is placed in the 

 coolest part of the dairy) for ten minutes, it is turned over and 

 allowed to lie the same length of time. It is afterwards put into 

 a vat, having a clean cloth inside, and put to press under a weight 

 of half a ton. After having been subjected to this process for 

 about ten minutes, it is taken out, ground in the mill, accurately 

 weighed, and returned to the cooler, where it is salted at the rate 

 of one pound of salt to fifty-six of curd, and cooled down as 

 near to sixty degrees as the temperature of the air will admit. In 

 summer it will not easily be reduced below sixty-five degrees ; 

 but no hurt will accrue from its being put into the vat at that 

 temperature. 



" The curd is then finally put into the hoop and under pressure 

 of six hundred pounds. In the evening it is taken out of press, 

 and a clean cloth put on it, the cheese being turned and put back 

 to press under a pressure of half a ton. Next morning it is again 

 taken out and gets a dry cloth, is turned and put to press, with 

 four hundred pounds additional pressure. On the following day 

 it receives its third and last cloth, and is placed under an addi- 

 tional pressure of four hundred pounds. In the evening it is again 

 taken from the press, gets a calico cap neatly stitched on it, and 

 put under a pressure of one ton, until the following morning, when 

 it is finally taken from the press, having remained under pressuie 

 for seventy-two hours." 



These directions are fully and clearly stated. We have pre- 

 ferred to make these extracts, rather than present our own opin- 

 ions in another form, because it is due to such practical men, and 

 whose special occupation is cheese-making, that they should speak 

 for themselves. 



It is not because of the comparative profit resulting from cheese 

 manufacture, alone, that the establishment of factories is desira- 

 ble, but there are other reasons equally powerful which clearly 

 prove this to be one of the most valuable branches of industry to 

 the whole farming community. Cheese is essentially the products 

 of the farm in a condensed form ; it is in itself the hay, grain 

 and roots raised by the farmer. But while it is less difficult of 

 transportation than almost any other production, still the fixrm itself 

 is not robbed of the valuable material which is due to it in the 

 form of manure, as it is when the hay, grain, &c., are sold from 

 it in their natural form. 



