208 



THE AGRICULTURAL JOURNAL. 



Then remove from the '"hoops"" and, 

 transfer direct to the shelves in the cur- 

 ing room. 



In the CuKixG KooM. 



After cheese has heen six weeks in the 

 curing room it will he ready for export 

 to London. During the six weeks while 

 the cheese is in the ciiring rocmi it will 

 re(iiiire to be "turned"' once a day, 

 Cheese intended for the Australian mar- 

 ket need only he ''turned'" every second 

 day until it is three months old, when it 

 is fit for consumption. Uniformity of 

 temperature is a very essential point in 

 the curing room. The temperature 

 should, as far as possible, he maintained 

 at about 66 deg. 



Cheese Ba^ojages. 

 The imported seamless handages are 

 the hest to use. Exporters of cheese to 

 London should use no other. If. how- 

 ever, the ordinary cheese-cloth be used, 

 sew it to suit the size of the 'Tioops" 

 used, cut into required lengths, and then 

 turn it inside out so that the seam will 

 not show on the bandage on the outside. 

 Always adjust the bandage on the hoop 

 before filling with curd. 



The Cheese Press. 



All cheese factories and on farms 

 where a large amount of cheese is made, 

 the American gang press will be used. 

 Small dairy farmers, who perhaps may 

 jiot be making more than one or two 

 cheeses daily, will find the old screw press 

 answer the prupose just as well. The 

 economy of the gang press is that it will 

 press a number of cheeses at a time, 

 hence its advantage to factories and large 

 cheese-makers. 



The "Hoops." 



What old cheese-makers of twenty, 

 vears ago called the "cheese-vaf we now 

 "call the "hoops." The cheese is pressed 

 on the 'Hioops," and the 'Tioops" are 

 srreatly superior to the old style of vat. 

 TVliere farmers, however, have got the 

 old wooden vats these will do right 

 enough for making cheese for home 

 constimption. 



Shippixg Season fob Cheese. 

 The manufacture of cheese for export 

 to England will reciuire to begin every 

 year about the middle of November, or 

 earlv in December, according to the con- 

 ditions of the season, prices for butter, 

 (S:c. January and February are the 

 months when the output of cheese will 

 be at its highest. As Cheddar cheese can 

 be shipped when it is a month old the 

 shipping season will thus commence from 

 about the middle of December to first 

 week in January, and continue imtil 

 about the middle of April. Tliis will 

 land our first manufacture of the season 

 in London about from the middle to the 

 end of January, and the last shipment 

 for the season should reach London on 

 about from the first to the middle of 

 May. 



(7o be continued). 



The homely potato i" to have a rival in the 

 shape of another member of the same family. 

 So'annm Commersoni in its general characteris- 

 tics res'^mbles the common potato. Its elongated 

 and wrinkled tubers average about 2i oz. in 

 weisht. The taste is first bitter, and afterwards 

 street. It is probable that cultivation will greatly 

 improve its qualities an-l that with this plant 

 will happen what took place in the cas*^ of the 

 po'ato. Mons. P. Hariot s^ys in Le Jardin that 

 this plan^ has been cried up as destined to replace 

 the potito in a time more or less distant. In- 

 troduced in'o Urognav a few years back by the 

 consul of the Soutb Araeric n Republic at 

 Marseilles, the Solanum flourishes on the banks 

 of rivers : it 's then semi-aquatic, and can main- 

 tain itself well in humid and irrigated places. 



It is commonly believed, after Bracy-Clarke, 

 that horseshoes with rail" came in with the 

 mounted barbarians who invaded the Romas 

 ► mpire. and that those of the Huns. Goths. 

 Yandals. etc . served as m dels for the mediaeval 

 cavalry M.Louis Adrien L^vat. in the Rerue 

 Sci^iitinque. savs this opinion is quite as mistaken 

 as that which, on the strength of Homer's 

 courses with " feet and iron " makes the origin 

 go back to the heroic ages. Hippo sandals are 

 'mentioned by Ca+nllns. but not the nailed shoe, 

 which, however, was invented about the second 

 or third centurv. as the funerary monument of 

 Yais n in the'Calvet Museum. Avignon, and 

 excavations at Narbonaise havp shown. It was 

 the construction of the great Roman causeways 

 which promoted its introduction. After the 

 dismemberment of the E-npire. it became ar- 

 moriil and architectonic. William the Conqiieror 

 fostered the n^w a^t. an ' had an hereditary 

 sup^^rintendent of horse-hoes, the Ferrers, of 

 Rutlandshire, who probably gave rise to the 

 custom of nailing horseshoes on doors. 



