Cheese Experiments. 
173 
In usiiijj Cockcy's jackctod cliccsc-tub, care sliould also be 
taken to stir up constantly the contents of the tub when steam is 
adiiiittod into the false bottom, for the purpose of raising the 
temperature to about 100 \ after the curd has been broken up 
coarsely. If this precaution is neglected, a portion of the curd 
adheres to the heated bottom, and melts. The melted curd 
prevents the equal distribution of the heat, and by not amal- 
gamating with the remaining curd produces a cheese which is 
not uniform in texture, ripens unequally, and is altogether of an 
inferior quality. When steam is admitted into the jacketed 
bottom of the tub, the dairy-maid should not leave her place for 
a moment, and constantly keep her hands employed in stirring 
the contents of the tub with the shovel wire-breaker. This is 
rather hard work, and therefore much better performed by men 
than by women, many of whom dislike Cockey's cheese-tub. 
Where it is in use there is, indeed, greater risk of the cheese 
being spoiled than when whey heated in a boiler is added to raise 
the contents of an ordinary tub to the required temperature. But 
it is manifestly unjust to condemn a useful apparatus on account 
of the mischief which may arise from its misuse. 
Cockey's cheese-tub, I have no hesitation in saying, is an 
excellent apparatus which saves a great deal of labour ; but 
excellent though it may be, I cannot recommend its use to those 
who cannot place implicit reliance on the care and vigilance of 
the dairywoman. These women, as a class, are unwilling to 
alter their plan of operations and learn the use of a new appa- 
ratus, which, if it saves much labour, still requires some special 
attention,— an effort which to some minds seems more trouble- 
some than down-right hard manual labour. 
The rennet used in the dairy was made according to the fol- 
lowing receipt : — Slice the half of a lemon ; sprinkle it with 
about six ounces of salt, then pour upon it one quart of boiling 
water; cover the vessel to retain the steam. When cold put 
into the liquid one fresh veil ; allow the whole to stand for two 
days, then strain the liquid through a fine cloth, and the rennet 
is ready for use. This quantity is deemed sufficient to coagulate 
600 gallons of milk. 
Prepared in this mode, and carefully strained off from the 
sediment which makes its appearance in the course of some 
days, rennet keeps sweet and efficient for several months. 
Experimental Cheese No. 1 (whole-milk Cheese). 
A cheese was made from 130 quarts of evening milk and 
130 quarts of morning milk, as drawn from the cow. A sample 
