260 FINAL PRESSING. 



over the covered vat, which is usually filled to the 

 height of one inch above the brim, lest the curd 

 should shrink below its sides. The whole is then 

 put into the press for two hours, when the cheese 

 being withdrawn is put into a tub of scalding whey 

 for an hour or two, to harden its coat, which is sup- 

 posed to render it more fit to stand a sea voyage, 

 but is apt to render cheese tough and horny coated, 

 thence scalding is better omitted with such as is 

 intended for home consumption. In small dairies 

 having no press, the substitute is a broad hoop, 

 open at top and bottom, perforated with holes, and 

 placed upon a board also perforated. The hoop 

 being filled with curd and another board placed 

 upon it, a moderate but adequate weight may be 

 laid thereon to press the cheese, which should be 

 turned twice a day, until sufficiently firm. On re- 

 moving the cheese from the vat, it should be wiped 

 dry, and when cool wrapped in a clean dry linen cloth 

 of a fine texture, and afterwards pressed during six 

 or eight hours. 



The cheeses being turned, are taken to the SALT- 

 ING-ROOM, and rubbed on both sides with salt, and 

 wrapped in a fresh dry cloth, finer than either of 

 the preceding, which change in the degrees of fine- 

 ness in the cloths is used to the end that the least 

 possible impression may be made on the coats of the 

 cheese. Pressing again, and for the last time, takes 

 place for twelve or fourteen hours. Should any pro- 

 jecting edges remain, they are to be paired off smooth, 

 and the cheeses being laid upon a dry board are 

 turned daily. Cheese after being pressed and per- 



