and Machinery at Bristol. 
149 
Class VI. — Cheese Tubs. 
The chief points to be considered were facility of filling and 
cleaning, mode and cost of heating, method of drawing off 
vvhej, and general economy of labour in putting in milk and 
getting out curd. 
There were 10 entries in this class, 7 of which came up for 
trial. They varied considerably in construction, representing 
several systems of cheese-making. Whether it be in the farm- 
house or the factory, if a really fine quality of cheese is to be 
made, steam must be used. Hot water is not sufficiently sen- 
sitive or controllable ; hence it is impossible at all times to regu- 
late the temperature to that degree of nicety so essential in the 
production of first-class qualities of cheese. No. 2122, exhibited 
by Mr. E. Ahlborn, is a strong metallic vat, having a capacity 
of 100 gallons. Inside is a false bottom, constructed of tinned 
copper, between which and the wooden bottom is a space 
of several inches for the purpose of holding steam or water. 
This space is supplied from the outside by a pipe, having a 
funnel-shaped mouth ; on the opposite side is a tap for running 
off the water, and another for drawing off the v/hey. To prevent 
the milk from entering the whey -pipe when the tub is filled, a long 
plug, reaching to the top, is used. This is objectionable, as it 
rather interferes with the operation of cutting the curd. No. 
2381, H. Bamford and Sons, is the patent ciicular brass cheese- 
making apparatus. This apparatus is largely used in the farm- 
house dairies of Staffordshire and Derbyshire. It is applicable 
to steam, but hot water is more generally used. No. 2045, 
David Noble, is circular in shape, constructed of strong tin, sup- 
ported on a wooden stand fitted up with steam-pipes and hot- 
water chambers, with a tap at the bottom to draw off whey. 
It is extensively used in the Cheddar dairies of the south-west 
of Scotland. No. 6325, Wilkins and Sons, is a tin tub with brass 
rim, circular in shape, with lifting platform and rotatory knife. 
This is constructed for heating either by steam or hot water. 
No. 6350, H. E. Mines, and No. 2039, William Oilman, and 
Ahlborn's, resemble each other, and are constructed on the 
American principle — or that generally used in cheese-factories. 
They consist of an outer and an inner case, the former of which 
is constructed of deal and the latter of tin, attached to a wooden 
ledge, which rests on the upper lip of the inner case. A coil of 
pipes is arranged lengthwise inside the outer case ; a continuous 
flow of cold water circulates through these during the night, to 
lower the temperature of the milk : steam or hot water is used 
when the temperature requires to be raised. A skeleton wooden 
frame rests on the pipes, and supports the weight of" the inner 
