38 
Report on the System of Cheese-making 
quantity of cheese per cow is made on this farm ; in a favourable 
season more than five hundredweight per cow average. JNIr. Steeds 
labours under the disadvantage of insufficient accommodation both 
in the dairy and in the cattle-sheds. He has made an addition 
to his dairy this year at his own expense, from which he will 
derive considerable benefit. He has suffered much in some years 
from abortion in his cows, especially in the young ones ; it may 
perhaps be accounted for by the young cows not being so hardy 
as the older ones, and less able to stand exposure. INIr. Steeds is 
fully alive to the importance of having his cows regularly and 
well milked ; he consequently assists in this operation morning 
and evening. The milk is carried direct from the cows to the 
dairy, and placed in a large circular copper vessel, similar in 
construction to those used in all the Cheddar districts. It suits its 
purpose very well ; but I think the oblong one which was exhibited 
and took the First Prize at Bristol much more convenient and less 
expensive. There is a gauge fixed inside the tub for registering 
the quantity of milk contained, which enables the cheese-maker 
to add the rennet in a fixed proportion, a quarter of a pint of 
Hansen's patent rennet being used to every hundred gallons of 
milk. This is purchased from an agent in the neighbourhood 
at 10s. per gallon, and every one spoke in the highest terms of 
its merits. The morning's and evening's milk are mixed 
together, and before the rennet is added the temperature is raised 
to 80° Fahr. by heating the evening's milk with hot water 
run underneath the cavity in the bottom of the tub. An hour is 
the time most preferred for the milk to coagulate, and when 
coagulated, the curd is broken small by the aid of a scoop- 
breaker — which is made in a square frame and with brass bars 
across, about an inch apart, with a handle attached and hollowed 
in the middle — and the heat is then raised to 100° by the aid of 
a low-pressure boiler, put up at the tenant's expense. The curd 
is stirred intermittently for about twenty minutes, when the whey 
is drawn off and set for one day, and used for pig-feeding. The 
curd is broken finely in the whey, and ground very finely after- 
wards through the mill, and salted at the rate of 1 lb. of salt to 
56 lbs. of curd. We had not much time to see the cbeese- 
making process on this farm. Having a better opportunity at 
Mr. Gibbons's farm, I have given a more detailed description 
of the cheese-making process carried on there. 
The Second-Prize Farm (Class 3) is in the occupation of Mr. 
Gibbons, and he has materially assisted to keep up the prestige of 
Cheddar cheese by going out of his immediate circle to exhibit, 
and with success. We has taken a prize in France, and has several 
times contested the honours in Cheshire, and once successfully, 
taking the Cup lor the best cheese in the Show. The cheeses are 
