Rep07-t on the Farm-Prize Competition, 1871. 339 
wLej at liberty. At 8 "50 A.M. the sinker and frame were returned, 
and increased pressure applied ; next, tlie curd in No. 2 tub was 
subjected to like treatment. At 10'20 A.M. No. 1 tul) was in like 
manner cut up, and increased pressure applied ; and for the third 
time at 11'20 a.m. No. 2 was thus treated for the third time at 
12 o'clock, then both were left to stand until after dinner. Having 
to stoop under the beam or frame, which passes over the tub, 
renders the position of the cheese-maker difficult, and, if she 
be a mother, perilous, as may be inferred from a neighbouring 
farmer stating that his wife advised him to give a wholesale 
order for busks, for she broke so many while cutting up the 
curd. At 2'15 P.M. the frame and sinkers were again removed 
from tub No. 1, and the curd cut into slices of about 2 inches 
thick, when the curd-mill, consisting of two wooden barrels or 
cylinders, thickly studded with wire spikes, was used ; and, as 
the curd was firm and tough, considerable power was needed 
to turn it. Under the mill was placed a mould or cheese-vat 18 
inches over, and about 4 inches deep ; over this was spread a 
clean dry cheese-cloth, and the ends brought up to the sides of 
the mill to prevent any crumbs from falling, and when half the 
curd from No. 1 tub was ground, the cloth was folded over 
the cheese, and it was removed to the lever press. In like 
manner the curd was ground for the other cheese, and also for 
the one cheese from No. 2 tub. After remaining under the 
presses for four days, and turned daily, the cheeses will be taken 
to the cheese-room, where, until they are about three weeks old, 
they will be daily rubbed with the hand and turned over ; after 
this they will be turned alternate days until sold, when about two 
months old. 
As I left before 4 o'clock, I give the following sketch of what 
remained to be done before bed time, or 10 o'clock P,M. : — 
The three newly made cheeses had to be thrice taken from 
under the press and pricked with a skewer, the last time about 
9 P.M. Both the cheese-tubs, with the sinker and wooden frame, 
and also the curd mill, had to be carefully cleansed and scalded ; 
the whey room, cheese-making room, and kitchen floors to be well 
washed down; some 20 cheese-cloths to be washed and put to dry 
for morning ; water pumped for this, and also to twice fill the 
milk-cooling trough ; the evening's milk to be cooled, stirred, and 
treated as before described. The evening's milking vessels had 
to be all well washed and cleansed, the whole or part of the 
upstairs cheese to be turned and rubbed, and to what has already 
been described, must be added the household duties of this weak 
staff. Churning, butter-making, baking, cooking, washing, 
mangling, and a host of other domestic duties in a family where 
