FOREIGN DAIRYING. 131 



poorer classes than in any other dairying country ; for, in 

 addition to the milk above mentioned, curds are largely 

 sold at l%d. a pound, much of which is made from 

 butter-milk, while skim-milk sells at S^d., and butter-milk 

 at 5d. a gallon. The principal cheeses made in Germany 

 are also particularly adapted for consumption by the poorer 

 classes, and of these we may name specially the Limburg 

 and Backstein ; the latter being made in varieties known as 

 Lab kase, Hartz kase, and Sauer kase, although there 

 are a variety of sour cheeses made in Germany. 



The Limburg Cheese, which is also largely made in 

 Belgium, and which is almost the only dairy product at all 

 famous in that country, is manufactured from skim-milk, 

 and realizes in North Germany about 2Jd. a pound to the 

 maker, selling retail at 3d. each. It is made from milk at 

 a temperature of about 95 F., sufficient rennet being 

 added to set the curd in 40 minutes. There is no great 

 art in its manufacture, for immediately it is fit to work, 

 the curd is ladled out of the vat and placed in the moulds 

 upon a table made for the purpose. This table may be 

 2 yards long by 2J feet broad, one end being higher than 

 the other. It is divided by movable partitions, which may 

 be made of wood or tin, so that when these are placed in 

 there are a number of moulds or divisions four inches 

 square. These divisions are perforated, and along the 

 bottom of the table are very small fluted channels for 

 carrying off the whey. Sometimes the curd is placed in 

 the tables before the divisions are inserted, these being 

 placed in the curd when it has become firm. On the 

 following day the cheeses are formed, taken out and salted, 

 being turned several times for three days upon the shelves 



K 2 



