DAIRYING. 
proper aba e of aa a at the period of pe raaes 
each dai iry- -maid is obliged t 
ina accor to the exifting cir- 
mitances, in ee her conduuét in this refpe@t. But 
nthovgh p ra war is the only means ich fhe ean ac- 
ing it when the milk is too hot or 
quantity of the curd 1s diminifhed, on te ‘quality j in ies 
cafe materially affected. In the former cafe it is of a tough, 
es een applied, the 
n cover, over which 
takes place, as is often the cafe, the whole is to be i to- 
gether, fo as to well blend the milk and cream ag and 
this repeated as often as neceffary, till the oe tion is 
formed, which may fometimes be haftened by gentle ftrokcs 
onthe fides of the tub ; or, where coolnefs i is fufpected as the 
is aarti it may likewile at this period be applied, that is, 
befor bat when the dairy maid finds 
that a pena ee is ner ae 
preffing the furface of the milk ik the back of the hand, or 
byleaving the fkimming difh invertedinthe furface ow the milk, 
where the whey wi appear on Pilg apo aye ts to work 
with her affitants to feparate urd fro whey 
aah which is eo aly walled Gialne ai ee 
d 
sae and gathering the Curd. 
the whey feparate ae withont carrying off w 
After thefe firit — fome time 
is allowed for the oe curd 
method, as well as that by the hand is continued until the 
whole of the curd is broken down and reduced ia an uniform 
manner into {mall particles. This bufinefs in general occupies 
about forty minutes, the curd being then left covered over 
with a sen for about half an hour, in order to fubfide. See 
CHEESE-KNIFE, 
Having thus thoroughly broken the curd, and allowed 
fome time for its fubfiding, fhe then begins to take off the 
whey with the fkimming-difh. In other aed not lefs cele- 
brated for good cheefe, the Tete: difh only is ufed in 
breaking the curd; this is perticularly the Ge where the 
is of courfe 
an inch or two, and the whole curd in that way turned, 
The lana is then performed in a gentle manner, mottly 
by the hand, more time being allowed for the pur pofe. 
And i in order to facilitate the operation of feparating the 
d, fome of the whey that firft rifes to oe 
top 1s fximmed o and being either heated cr cooled, acc 
cing to the ftate of the weather, and the required confitace 
of the curd, is 2gain returned into the cheefe-ty after 
remaining a little time, the whole is laded cff - he ufual 
Ail the whey that can be extra€ted without prefs 
being raifed 
is se baae applied, by m 
for ved to fit one hal If of the chefe tub’s bottom in a 
loo i pee being placed upon the curd; the parts which 
aud replaced under the board 
continually removed as it is formed. 
curd is ncw turned upfide down, put on the other fide of the 
tub, then again preffed, pared, and prcifed as in the former 
cafe. oard and weight oe dete the curd is cut 
into pieces eight or nine inches fqu which are piled upon 
each other, and then preffed with the ee and weight, the 
cutting and piling being repeate till no more whey drains off 
Phe curd havi ving been in a great meafure feparated 
e whey, it is put into two or three pans, or other vef- 
fels, and the dairy-maid and her affiftant break it with their 
hands as fine as poffible; in the conrfe of dog which, a pro- 
Ps r quantity of falt (for the weight or mealure is {carcely in 
any inftance afcertamed) is oie over the curd, and in- 
h. Son the curd is divided 
br en ce mn sand falted Cael, 
the middle pertion ce confiderably the moft. ° 
ccording to the method ufually eae in Gloucefter- 
fhire, when the curd is broken to the requifite finenefs, it is 
again returned into the cheefe-tub, where it is {calded, by 
pourirg over the broken curd a pailful of hot-water, or of 
whey, or of whey and water mixed. After the fcalding- 
water or whey is applied, the whole is brifkly ftirred, and 
being allowed to ftand for fome time for the curd to fettle 
at tne bottom of the tub, the fcalding materials are fkimmed 
rs) 
Vating and preffing ihe Cheefe. 
s foon as the curd has been properly broken down, rub- 
gether, a board is laid over the vat, and a weight h 
proportion to the quantity of curd, placed upon it, by w 
means the remaining ee is prefled out. Where the cheefes 
ufually made are of a large fize, as in Chefhire, the dai iry- 
man thrufts a number of iron fkewers, through holes made in 
the fides of the vat for the purpofe, into the curd-in various 
€y to run 
off. In fome dairies they have recourfe to trafing fcrews, 
which 
