334 Report on the Cheesemaking Competition at Preston. 
received 1050 lbs. of new milk at 60" heat, which in one hour 
and a quarter he raised to 88°, used 1 oz. of colouring, added 
4 oz. of rennet, stirring quickly for the first fiv^e minutes, then 
slowly for fifteen minutes, when another ounce of rennet was 
added, the mass being ready to cut down in sixty minutes ; it 
was at once cut into square pieces, and in about fifteen minutes 
steam was turned into the case, gradually raising the heat to 
100°, being kept stirred with the hands the whole time ; the 
■whey was then let off, the curd laid out to cool and acidify, and 
when considered sufficiently so, ground coarsely by an American 
mill ; 2\ lbs. of salt was mixed with the 104 lbs. of curd, which 
was then put into a vat, placed in press, remaining there until 
the next morning, when it was taken out and bandaged ready 
for the cheese-room. 
No. 2 the same day received 950 lbs. of milk at 60°, to which, 
after raising it to 84°, he added and well stirred in 2^ oz. of 
colouring, then 3f oz. of rennet, stirring the mass quickly for 
five minutes, and slowly for twenty-seven ditto, when it had 
much thickened. At fifty-five minutes after applying the 
rennet he cut the curd up small, and then stirred with rakes for 
an hour and a quarter, during which time the heat was gradually 
raised to 98°. The curd was then allowed to settle for thirty 
minutes, when the whey was syphoned off and the curd turned 
about until dry, when it was passed through a machine called a 
curd-mill. The curd was put on to a set of knives, on which 
descended a press, forcing it through what was very like an 
ancient turnip-cutter. Much inconvenience occurred and time 
was lost through clinging of the curd, and the machine did not 
answer well. 2j lbs. of salt was mixed with the 94 lbs. of curd, 
which was put into the vat and under a press at 8.45 P.M. The 
vessels and things were washed and left ready for next morning, 
and the day's work was finished by nine o'clock. 
On July 11th, No. 1 received 1200 lbs. of milk at 10.40, 
showing 8 per cent, of cream. He began by applying a small 
steam heat in the vat casing, raising the temperature to 94° in 
one hour and a quarter, and reducing the same to 88° in two 
hours; the milk was kept constantly in motion during this so- 
called ripening process, and a sample taken at this stage yielded 
9 per cent, of cream, but it kept sweet longer than the one 
taken at 10.40. At 12.40, 5^ oz. of "Hansen's Rennet" was 
added at 90°, and the mass stirred well for four minutes ; it 
thickened in eleven minutes, and broke well over the finger in 
twenty-two minutes quite clear ; at 1.20, or forty minutes after 
the rennet was added, it was cut up with American curd 
knives, both ways, stirred for fifteen minutes, and steam turned 
on, raising the temperature to 102"^ in thirty-five minutes, during 
