Report on the Cheesemakint/ Competition at Preston. 333 
could destroy them that did not at the same time destroy the 
plants. But if, as I suppose is the case, the worms limit them- 
selves to oats, then it is obviously desirable to avoid, for some 
years, growing oats in a field where the presence of the vibrios 
has been detected. 
XII. — Report on the Cheesemaking Competition at Preston. By 
Mrs. L. NuTTALL and Mrs. E. GiBBONS. 
The Judges were greatly disappointed at finding so limited a 
competition in this class, and much regret that the makers of 
the district in which the Show was held, and also those of other 
varieties of English cheese, did not avail themselves of the 
opportunity thus afforded them of competing for the very valu- 
able certificates offered by the Royal Agricultural Society of 
England, and further of embracing so convenient a time for 
giving and receiving instruction in this highly important branch 
of dairy husbandry. They are of opinion that through this 
competition much good might and will be done when its advan- 
tages are duly appreciated, and that it will prove a powerful 
instrument for spreading high-class dairy education. 
The two competitors were — 
No. 1. — Mr. F. Irvins, of 62, S^orie Street, Paisley; and 
No. 2. — Mr. J. Stevenson, of Springfield, Dun'op. 
No. 1, who had been engaged as a cheesemaker in Canada, 
gave us his process as follows, viz. : — That the milk as soon as 
taken from the cow should have its temperature reduced below 
60*^, but on its being vatted for cheese-making the heat should 
be raised by steam to 92°, and then allowed to cool to 88°, being 
in motion all the time. Then 4J oz. of rennet put to 1000 lbs. 
of milk, which, by the above process, is supposed to be ripened 
or rendered slightly acid, but he objects to any acid being mixed 
with the milk. The curd should be quite sweet, but by exposure 
to the atmosphere allowed to acidify before salting, and thus he 
would be enabled to produce a cheese fit to eat in three months, 
but which would be better at nine. The whey to be set and 
skimmed for butter. No. 2, who had had experience of cheese- 
making in the United States of America, described his process 
in the milk stages much in the same terms as No. 1, but he 
adds the rennet at 82°, and after breaking the curd down, raises 
the heat to 100°, and stated that his cheeses were fit for consump- 
tion in three months, and would keep good for two or three years. 
The whey was not to yield any cream. On July 10th, No. 1 
