DAIRYING, 
as aie as poffible, 7 kis ier ial eens it off, and return. 
t again to the cooler or cift 
Quality of the Milk employed. 
The ftate and qualities of the milk which is made ufe of in 
fome cheefe-diftritts, in making different forts of cheefe, has 
been noticed above. There can. be little doubt but that 
much of the goodnefs of this article, under ordinary manage- 
f the mil 
Ou 
“t 
Par) 
= 4 
verfity in the proportion of cream that is wit a from 
milk employed in the es of checfe, in different cafes, 
and efpecially according as they are one or ¢wo-meal kinds. 
In the making of Chefhire cheefe, two meals milk is in 
common had recourfe to, even in dairies in which two 
cheefes are made in the day: and in the beginning and end 
of the feafon, three, fur, and even five or fix meals milk 
are referved for the fame cheefe. It is fuggefted as difficult 
to afcertain what proportion of the cream 1s withheld from 
the miik, before it is put together; as the quantity may 
be varied, either through eee judgment and fkill in 
the art, or from motives of a different kind. In the bef 
dairy-pratice the cuftom is to take about a pint of cream, 
where two-meal aa are made, from the night’s milk of 
twenty cows. is, however, admitted, that with the view 
of making cee of the beft quality, the cream fhould be 
fuffered to remain in the milk ; but it is an undecided point, 
whether fuch cream as has been once feparated from it, can 
again by e fo intimately combined with it, as 
to undergo no decompofition in th r-management of 
he bufinefs. At leatt there is no impropriety in endeavour- 
ing to prevent the feparation of two fubftances, which a 
again to be united. If a cheefe made wholly of the Ghee s 
milk, on which the cream has rifen, be as rich as one made 
of new milk, all the other circumftances being the fame, it 
is a proof that milk and cream, after being feparated, may, 
by heating alone, become as it were new milk again The 
point can, \eelealec only be decided by the teft of expe. 
riment. practice here is, however, as will be feen, to 
unite the ise nd cream; in which cafe the dairy-men fup- 
pofe it differs in nothing, fo far as the making of cheefe 
mi 
cheefe, the milk managed in the 
e he evening or 
the latter, to the ch eefe-tub: 
more se tae y only three or four gallons, to be ufed i 
this manner: after being made f{calding hot, by being cited 
ina ae pan over a furnace, or in a veflel of hot water, 
one half of it is poured into the cheefe-tub among the cold 
milk, and the remainder into the pan in which the cream 
had been placed. en, on the cream and hot milk being 
intimately blended, the whole is poured into the cheefe-tub, 
the contents of which have now been confiderably increafed 
by a great alge if not the whole, of the morning’s milk 
warm from the cows. In this way the different meals milk 
conflitutes, as : were, a fluid of the fame nature, equal i in 
quality apd temperature. This fort of re-union, or melting 
the cream, as it 1s termed, is perhaps the beft method prac- 
tiled, though it is fuppofed not fo effectual in oe 
eh of the beft analy, as in wholly by means of new 
the making of the inferior forts of cheefe, as 
ice of ae {kim-wilk kind, when the milk has been ma- 
naged as ftated above, where there is a tendency to too 
much acidity, inflead of placing it over the furnace to af- 
ford ii that degree of heat which is fuppofed nece sank - 
facilitating the coagulation, after the application of th 
net ag is ifua : it isthe practice to put it direétly i a "the 
cheefe-tub, and to pour in hot water fo as to procure the 
defired seen without the rifk of its breaking while 
over t the fire, and thus to avoid other inconveniences. 
o the milk in thefe ftates the recnet is immediately ap- 
Sica: but in the latter cafe a fomewhat larger proportion 
is a than in cafes of the fame quantity of milk, 
where the whole, or a large part of the cream, is cone 
Preparation of the Rennet or Steep. 
coagulation or curdled ttate of milk is capable of bein 
ung fucking 
In this fate it is ufually 
fins, on being procured 
a4 
mach of a yor 
undergone a fu ae ite ion. 
lia rennet or nefe 
tion of falt, the whole being then packed in an upright 
pan or jar, and a very flrong brine of falt and water poured 
over them. The bags or fkins are frequently left in this 
ftate for a whole year before they are made ufe of ; but in 
other cafes, when t 
with the brine, they ar 
siantey of falt being aie. they are hung up 
dairy, or other convenient aa to dry, and remain in that 
ftate bi they are ma 
In the Chefhire cheefe- dairies, a Sagi is confidered. 
as an capa m ie bufinefs. ‘The 
whole of the fkins for feafon, pickled 
manner above, are put into an o 
three pints of pure jens water 
they are then fuffered to ftand about twenty-four hours : 
the fkins are then taken out, and put into other veflelsy. 
adding for each one pint of {pring Naha letting them ftand 
twenty-four hours as before. ing the fkins out the 
two infufions, thus prepared, are now to be mixed ad 
e whole through a fine linen fieve, and adding a 
clearly off as it is formed; and 
fuffered to remain without a portion of undiffolved falt at 
the bottom, it will be neceflary to make frequent additions 
of frefh fait, as that which is diffolved is gradually formed 
into cryftals on the furface, and taken off with the {cum as- 
it rifes. In this ftate the liquor is fit for ule. There are 
fome other modes of preparing rennet in ufe, but they. 
do not differ materially from the above. 
firft of ba modes being 
made at different times, there muft of n 
ou efpec&t to the equality of 
trength where the fubftance is extraéted from the whole at 
"The quantity of the firft forts of fteep which is employed . 
is ufually about the fize of half a crown to a cheefe of, 
fixty 
