Stilton 281 
milk not particularly rich in fat. In making Stilton 
cheese the fresh milk is put into a circular tin vat of 
sufficient size to hold the milk of the whole dairy. 
The milk is allowed — 
to cool to about 85° 
F., and enough ren- 
net is added to cause 
a firm coagulation in 7 
an hour or an hour be Lee = 
cas arte. ws APN TOT 
lating the strainers P44, Saints containing pa 
are arranged in 3rd Series, vol. x.) 
sinks, as follows: The sinks must be large 
enough to hold all the milk that is made at one 
time. Many makers prefer earthenware, though on 
account of the less cost, sinks of heavy tin are 
frequently used. They are about six inches deep, two 
to two and a half feet wide, and of any convenient 
length, and are simply fitted with outlets and plugs. 
For straining the curds stout linen cloths are used. 
These are a yard square and are arranged in the 
sinks as shown in Fig. 46, and are supported by 
sticks laid across the sink in such a,way that the 
ends of each cloth may be gathered up without dis- 
turbing those next to it. When the milk is firmly 
coagulated, so that the curd is somewhat harder 
than for ordinary cheddar cheese making, the plugs 
are put into the sink and the curd dipped into 
the strainer with the curd ladle or scoop shown in 
Fig. 47. This is done with a peculiar deft motion 
