‘ 
‘ DAIRYING. 
which are fixed to the floor puede the power of which can be 
top of the cheefe, on which a board is placed for the reception 
of the power of the lever, which is made ule of at difcretion. 
When the whey, in place of running freely, which it does at 
firlt, only falls in drops, the weight is removed, and the curd 
re-broken, and, being again put into the vat, is managed in 
the manner a deferibed, and repeated while, by ufing fuch 
means, a drop of whey can be extracted curd being 
now almoft entirely freed from the whey, it is again placed in 
the vat, aclean cloth having been previoufly {pread for ia 
purpofe of receiving and inclofing it. The curd now ta 
the form, at leaft, ‘Of cheefe 3 and the cover of the vat bene 
on, it is placed in "the cheefe prefs. ee CHEESE-PR 
It is extremely neceffary that large dairies fhould be well 
provided with vats of different fizes, as where three or aon 
number of v e- 
jes vat, pay rinfed with warm we e clot ns now ma 
ufe of being finer and longer than that formerly employe a, 
ecfe, 
perfcdtly enc lofing ae whole cheefe in the 
Rage o of the procefs the cheefe is ftill highe? ee the edge 
of the vat, but to preferve it in due form, recourfe is had to 
atin-binder, or hoop, about three inches broad, which is 
put round the cheefe, on the outfide of the cloth, and the 
lower edge of the ae! a down with the vat, fo low 
may be level with the furface of 
the pr: Ae is see ‘let por y 
prefles of different wei is ; Vea ae rae fae under 
the preflure of the heavielt, and others of the lighteft, the 
firtt. And occafionally cheefe fillets are made ufe of inftead 
of the tin-binders, for which a coarfe fort ef broad flrong 
tape is ufed, one end of which is thruft down with a thin 
wooden Knife between the cheefe-cloth and vat, and then 
with ftrong pins. As foo 
placed in the prefs, and the wei ight applied, fkewers are 
again thruft in through the holes in the fide of the vat an 
binder, left for the purpofe: this is done Bi dean during 
the firft day the vat isin the prefs. Itis perform fkew- 
. i enty sche | in pa 
bow at the other end. 
The ope mation of fkewering commonly continues till the'morn- 
ing after the cheefe has been put in the prefs, and the oftener 
the cheefe is fhifted in that time the better, it being gene- 
rally taken out, and turned im abont half an hour, iy angles 
_ being pared, where thofe of the vats are not rounded off. 
There is, however, much difference in this refpect 1 in different 
inftances, but the eel from the time the vat is firft placed 
in the ‘ae till i : is again taken out, does not, in setae 
at moft exceed two or three hours. Wh os 
naked ete Is ae oto a veffel with hot whey,jor warm ee 
wich the view of hardening its ccat or fin, ate preventing 
blifters, where it {Lands for an hour or two: it is then taken 
out, wiped dry, and after having remained fome tinie to cool, 
it is covered with a clean dry cloth, and the vat being wiped 
dry, and the cheefe replaced, it is again put into the prefs. 
In the evening, fuppoling the cheefe to have been made in 
the aes which is the ufgal time, it is ‘ae take en out 
wo deep, 
is manner it is ie we wrap- 
ped in clean cloths, and returned into the vat twice a day, 
for two days, when it is finally removed. In the two laft 
turnings finer’ cloths are made uf ‘of, that no marks or im- 
preffions may "be left on the che 
Thefe are the methods none followed in the principal 
dairy diftrifs; but other modes are i e in other 
places, as well as In many inftances in thele. ve i is often the 
cuftom to bare-vat the cheefes at the latter end of the prefs 
gz 
ar 
fe] 
Salting of the Cheefe. 
fg ae of the ch-efe is the next part of the manage~ 
The cheefe, on page for the laft time removed from 
he prt, and ee of the vat, is carried to the falting- 
fe ced ona ae cloth in the vat, in a falting tun- 
nel or tub fled to a confiderable depth with’ brine, in which 
it ftands for feveral days, being eels turned once at leaft 
every day. But a method now more generally ufed is, to 
cover the upper furface of the checfe wholly with falt, re- 
peating the applicaticn at every ae for about three days, 
and changing the cloths twice in the time. But in the firft 
mode, the vat 1s then removed from the brine-tub; and the 
cheefe being taken out, is placed on the falting bench, where 
it ands for eight or ten days, falt being carefully rubbed 
over the whole every day, during that period. This is like- 
wife the cafe in the latter method. Where the cheefe is of a 
large fize, it is commonly furrounded with a wooden hoop, 
or fillet of cloth to eee renting. oad it is fuppofed to 
be fufficiently falted, it is wafhed in warm water or whey, 
e it is removed to the keeping houfe or chamber. In 
shee dairies, the new cheefes are not put in brine, but kept 
in the vats on the falting benches ; and after being rubbed 
i 
to be rae ; me therefore when taken for laft time 
from the prefs, in place of any more — being anstied, they 
are fet at once upon the crying benc 
e practice of immer new a cheefes in brine is 
now sence adopted here gee are of fo large a fize that 
rubbing falt on the outfide t be peer for an- 
{wering the intended ae a ae them 
It is found that in Chefhire t twenty eight sa or half 
a bufhel of falt in the week, is fufficient on 
through the fummer for dairies where fixty 
but t the adtual quent'ty is which is retained in the 
cies has not a aicertained, 
Neceffary 
