184 
Cheese Experiments. 
the Cheshh'e plan, but find that their cheese is apt to heave 
and be inferior in quality, to set the milk at a somewhat higher 
temperature than is th(!ir custom ; 80° is a very good temperature 
at the time of applying the rennet. When the curd has been 
carefully broken up and allowed to settle for about half an hour, 
the temperature of the cheese-tub may then be raised with ad- 
vantage to 90° F. 
Returning to the Wall's Court cheese-trials, it appears, 
according to preceding data, that 1000 gallons of milk, used 
according to the four different modes adopted, gave market 
produce as follows : 
No. 1. 1000 gallons of new milk p;ave 8 cwts. of wliole-milk cheese. 
No. 2. 1000 gallons of milk, partially skimmed, produced cwts. 16 lbs. 
of cheese, and \\ cwt. of butter. 
No. 3. 1000 gallons of milk, skimmed, produced 6 cwts. 24 lbs. of skim- 
milk cheese, and 2J cwts. of butter. 
No. 4. 1000 gallons of milk produced 3 cwts. 12 lbs. of skim-milk cheese, 
and 4f cwts. of extra-rich cheese. 
Let us now compare the economic results obtained, taking as 
the basis of our calculation the price actually obtained by the 
sale of these eight large Cheddar cheeses, and assuming that 
butter is sold at Is. a pound : 
£. s. d. £. s. d. 
No, 1. Produced 8 cwts. of whole-milk cheese, 
worth 70s. per cwt 28 0 0 
No. 2. Cheese, 6 cwts. 2 qrs. 16 lbs., at GOs. per cwt. 19 18 4 
Butter, 1\ cwt., at Is. per lb 7 0 0 
. 26 18 4 
No. 3. Cheese, 6 cwts. 24 lbs., at 50s. per cwt. .. 15 10 8 
Butter, 2^ cwts 14 0 0 
29 10 8 
No. 4. Made into skim-milk cheese and extra-rich 
cheese. 1000 gallons of milk produced — 
Skim-milk cheese, 3 cwts. 12 lbs., at 50s. 7 15 4 
Rich cheese, 4 cwts. 3 qrs., at 70s 16 12 6 
• 24 7 10 
Thus in these experiments, it will appear that No. 2 gave the 
best, and No. 4 decidedly the least profitable, result. Where a 
ready sale for butter can be found, I am inclined to think it is 
more profitable to make skim-milk cheese and butter than to 
look only to the production of a cheese of a better quality. 
The Cheddar plan, however, is not so well adapted lor the 
making of skim-milk cheese as the Gloucestershire system, 
neither is it desirable to make thick skim-cheeses. A thick 
skim-milk cheese, when made at the elevated temperature at 
which Cheddar is usually produced, never ripens properly, and 
like all skim-milk cheeses deteriorates when kept more than two 
months ; whereas a rich Cheddar is gradually improved by 
keeping for many months. 
