CHAP. VI. 



CHEDDAR CHEESE. 



325 



favoured, an improved system, which combines the minimum of labour 

 with the highest results of manufacture, is effected by the use of appli- 

 ances (fig. 71) made by Mr. E. S. Hindley, of Bourton, Dorset. By 

 this system the quantity of milk or whey required for heating is raised 

 by means of a small centrifugal pump to a tin or copper-tinned vessel 

 called the heater, placed on a level with the top of the tub and partly 

 overhanging it. This has a double bottom, into which steam is intro- 

 duced. A suitable size for a sixty-cow dairy would be 4 feet by 2i 

 feet, and 1 foot deep, thus easily containing 60 gallons. The milk in 

 it can be quickly heated to 05, which it should never exceed. Then 

 by the opening of a tap it passes into the tub for raising its contents to 



Fig. 71. Appliances for Making Cheddar Cheese. 



the required temperature for renneting, say 84 for the early months, 

 and 82 or 83 later on. The operation of breaking proceeds as before 

 described, but the whey is raised by the same pump into the heater for 

 scalding, and discharged over the curd in the cheese-tub. The lifting 

 and heating of the whey and milk are effected rapidty and without any 

 manual labour, as the pump is worked from a shaft driven by a small 

 steam-engine, the boiler of which supplies the steam to the heater. It 

 also heats all hot water needed, and supplies a jet of steam, which is 

 very useful in the thorough cleansing of utensils. The pump can be 

 cleaned without difficulty, by passing steam and water through it. The 

 shaft also affords a ready means of driving the curd-mill, placed over 

 the curd-cooler ; and in those dairies where butter is made, the power 

 is available for driving the separator, churn, and butter-worker. The 

 immense saving of time and trouble, and the certainty with which good 



