ie 
DAITRYING. 
n the dairy = ce of Chehhire, se it is the cuftom 
to chura up the whey-cream three times in the week, the 
average pe ues of butter, which is afeied by ‘one dairy 
And the dif- 
ference of price from it and that of milk-butter is from a 
penny to two-pence the pound. But in Gloucelterthire it is 
ftated to be three-pence in the pound inferior to milk-butter 
in the value at market. 
Making of Cheefe. 
This is a practice which requires much care and 
attention in the dairy-farmer, in order that the proper 
profit may be derived from it. There are many different 
forts of cheefe, as has been xoticed in fpeaking generally of 
the nature of cheefe. In fome of the principal diftri&s, 
where this article of food is made, they divide the kinds 
into the ‘* dc/f making on ” or “ coward,” two meal 
and /kim cheefe. The firlt of thefe forts fhould be made of 
the whole meal of mi t a portion is often fet by, to be 
fkimmed for butter at the next milking, and the milk then 
added to the new meal, from which a fimilar quantity is taken 
This fort a cies is moftly made in the county 
efter, and is either thick or thin, a former being 
ufually termed double Gloucefler, having a r to the 
hundred or fometimes fewer ; os the et pciers eight to 
the hundred weight. See 
‘The fecond, or Sk meal kind, is cae made of one 
eal or portio ‘coward,’ or clean milk, and of 
eam ed, but ere two portions a ke latter are em- 
oyed. 
a The third or fkim-cheefe is chiefly made where the main 
obje& is butter, and in which the milk is ufed after being two 
or three times fkimmed. 
While 7 cows are at “a the bett. making cheefe is ne- 
cular manner are, however, the feafon ; the method of milk. 
ing ; the nature of the milk ; the preparation of the rennet ; 
- mode of colouring ; the breaking and gathering of the 
ord; the management of the cheefe in the cheefe-prefs ; 
ne method of falting ; the management inthe cheefe-room ; 
and fome mifcellaneous circumfanccs concerning its prefer- 
vation. 
Proper Seafon. 
With refpe& to the firft, the - gen is during 
thofe months when the cows can be the paf- 
tures; that is, from the beginning of Mey “ar comadi the 
end of September, or, in favourable feafons, the middle of 
O€ober. On many of the larger dairy-farms in feveral dif- 
tris, cheefe is frequently made throughout the year; but 
that made during the winter months is faid to be confider- 
ably inferior in quality, and much longer in becoming fit for 
fale, or for ufe, than that which is made within the above 
period. In Gloucetterfhire the feafon of making thin 
cheefe is moftly from April to November; but the oe 
one for making eere is during the mon nths o ay; es 
and the beginning of July. This is the ia feafon of ‘the 
dairy. If made later in the fummer, they are found no 
acquire a fufficient degree of firmnefs to te marketable nie 
enfuing {pring. But where the cows are well fed in the win. 
ter feafon, in the manner dire€ted above, good cheele may 
aa be made at that time by proper care in the ma« 
nageme 
Times of Milking. 
In regard to the fecond head, or the times of milking 
the cows, they are different in different cheefe-diftrids. 
Ta Chefhire they are, in the fam i 
o’clock both morning and evening d in winter, at day- 
light in the morning, and faite Wtcle before dark in the 
evening. But in Gloucefterfhire, Wialthire, Suffolk, and 
{ome other counties, the people are ak as eh employed im. 
milking by four o’clock in the morning in fummer ; and the 
bufinels in a dairy of forty or fifty cows is nearly completed 
before the period at which it commences in Chefhire. The 
paftures 
within a hort diftance, they are milked cated, and the 
bufinefs is ever before the heat increafcs fy much as to make 
The farmer himfelf, or ac 
lien anaged dairies, particular pater fhould be paid to 
a thorough pe of t i i 
ows are not only apt to go dr t be 
‘be difeafed ; * belides. it i been hewa, that the laft part 
e milk is very greatly fuperior in quality to that, which 
is ia firtt drawn from the bag, and confequently fhould be pre- 
ferved as much as poffible. 
he e expeditious cooling of the a which i in Chefhire ia 
cra a it into leaden coolers, is found of much 
m 
ad 
. 
me aw iggot or plu Tneme cate they are fa 
ing, it is drawn out through the vent-hole 
as foon as the cooler becomes full, which is again filled as ne 
milk is brought to the houfe ; that laft brow ght in, being fuf- 
fered to ftand ail night in ‘the cooler. In other diflri@s, 
when the weather is only fufficiently warm, the miik is fup- 
pofed ready for ufe after being ftrained ; but when of too 
high a temperature, it is left to ftand till properly cool; and 
in cafes where it is too cool, a proper quantity is warmed 
over the fire to raife the temperature: the grand bufinefs 
being, it is obferved, to raife or lower it, to a {uitable degree 
of warmth ; as when it is too hot, jt is liable to break up in 
knobs; and when too cold, it does not coagulate in a free 
manner, 
It has indeed been fuggeited as probable that in very hot 
feafons the cheefe might be improved in its quality, and the 
difficulty of making it be eis by cooling down the milk 
as 
