Report on the Farm-Prize Cotnjjelilioii, 1871. 337 
The morning's milk, wlion brought in from the .cows, is poured 
into the c-heese-making tub by the milk carrier, in such propor- 
tions as directed by the help ; when she and the liouseinaid take 
from the cooling-trough one of the milk-coolers, of the evening's 
milk, and lift it on the side of the vessel-boiler ; then both 
mount the boiler, and gently let down the )nilk-ran into the 
boiling water, and when it is sufficiently heated they again bring 
it and pour it into the cheese-making tubs ; and this process is 
repeated until the new milk and the old in tub No, 1 — for two 
cheeses — is raised to about 80°, and in No. 2 tub — for one cheese — 
to about DO' ; there being in No. 1 tub double the quantity of 
milk, for two cheeses, it will retain more heat, so that by the 
time coagulation has taken place the heat in both will be nearly 
equal ; and no further heat is applied in the process ot cheese- 
making. Were heat applied as in the Cheddar, or slip-scalding 
process, there would, we apprehend, be no danger of excessive rich- 
ness in the cheese, and much labour would be saved. When the 
temperatures already indicated have been obtained, an ordinary- 
sized teacup twice filled with rennet is put into No. 1 tub, and 
once filled into No. 2 tub ; and a table-spoon twice filled with 
liquid annatto — prepared by Mr. Hodway, of Tutbury — is put 
into No. 1 tub, and once into No. 2. Tire contents then being- 
well stirred, the tubs are left uncovered ; but previous to the 
stirring, about 2J lbs. of salt is put into No. 1 tub, and half 
the quantity into the other. This is done instead of salting the 
curd, and is a new feature ; the small quantity of salt put in the 
milk is accounted for by the cheese being salted under press ; 
and although this may be well for thin Derby or Leicester cheese^ 
it would not do for thick cheese like Cheddar or Cheshire. 
The rennet and colour are added at 6'20 A.M. to No. 1 tub, and 
at 6"30 A.M. to No 2 ; in the first, coagulation was complete by 
7 '20, and in the other by 7 '50 A.M., probably the extra 20 minutes 
in the second case may be taken as an indication that the smaller 
quantity of milk had cooled too rapidly, which could be avoided 
by the use of the steam or hot-water vat. 
The mode of preparing the rennet is new, interesting, and 
cheap. A gallon of the greenest or poorest of the whey is 
kept, put into a saucepan and gradually heated and skimmed 
until it has thrown up all the curds. A pint of strong brine is 
then added, and the whole boiled for ten minutes and put to 
cool until, say, 85° temperature, when 3 dried veils or " bag 
skins," kept from the previous year in salt pickle, are put intO' 
the liquid and well rubbed in it. Then the three last bag-skins 
are taken from the former rennet, distinguished by being tied 
together, and these six are left in the rennet, which on the second 
day is fit for use, and serves for about two weeks. 
