24 THE EQUIPMENT OF THE FARM. 



cream being dashed against the end of the churn, and 

 atmospheric churns. 



Cream separators remove the cream from the milk by 

 centrifugal force. In the Laval machine the cream rises 

 up centrally and is discharged over into the receiver hy the 

 centrifugal action of the machine. In the Neilson and 

 Petersen machine the cream is removed by a skimming 

 apparatus. The former, the Laval separator, is preferable, 

 as the skimmers of the latter tend to break the milk 

 globules and injure the butter. 



(4.) Gloucester, Cheshire, and Dunlop cheese may be 

 made with the same utensils. The evening and morning 

 milks never mix properly, however well the cream of the 

 former is prevented from rising by stirring it gently about 

 with a stirrer in a deep vessel. The best plan is to make 

 a cheese at every milking. The evening cheese will be the 

 richest in butter. The new milk is put into a tub or pan 

 and curdled in forty to sixty minutes after the rennet has 

 been added. When the curd is formed it is thoroughly broken 

 into small pieces ; the breaker is then withdrawn, a weighted 

 pressure-plate put in, and the whey removed with a syphon. 

 Some break the curd in a curd mill, and press again before 

 putting it into the mould for the cheese press. Up to 

 the scalding of the curd Cheddar cheese is made nearly 

 in the same way. In this case the sides and bottom of 

 the milk vat are double; into the space between, steam 

 from a boiler is turned, so as to raise the temperature of 

 the curd and whey to 100, and when the curd is "cooked" 

 the whey is removed, and the curd, after due draining and 

 exposure, placed in the moulds. 



Cheese presses act on two plans, first by a system of 

 compound levers, actuated by a weighted chain over a 



