186 
Cheese Experiments. 
airy slicd for three weeks longer before he sends it to market. 
In both rooms the cheeses are kept on wooden shelves and fre- 
quently turned. In winter the first room is heated by a stove. 
Mr. Harrison, who takes great interest in cheesemaking, some 
years ago applied the ordinary centrifugal drying-machine to the 
purpose of separating whey. A small turbine or water-wheel 
drives the revolving vessel in which the curd is placed in a cloth. 
As the vessel attains its velocity, the whey is driven outwards 
through the perforated surface which encloses it, and escapes. 
The curd in this case is either not broken at all, unless by acci- 
dent, or but imperfectly. 
Having operated with the drying machine, I am of opinion 
that instead of beating curd and whey together into the revolving 
vessel, it would be better and more expeditious to break the curd 
coarsely, to let it subside for twenty minutes, to dip out as much 
of the clear whey as possible without disturbing the curd, and 
then to place it tied in a cloth in the revolving vessel. 
Mr. Harrison obligingly placed his dairy at my disposal to try- 
certain experiments, and for his kindness and personal assistance 
my sincere thanks are due to this gentleman. 
It has been stated by many that in cheesemaking a considerable 
loss both in curd and butter is often incurred by adopting a 
faulty method, or by careless manipulation. With a view of 
preventing these alleged losses, Mr. Harrison was the first to 
adapt the centrifugal drying-machine to dairy operations. But 
as his excellent dairymaid prefers to make cheese by hand, the 
centrifugal machine is not often set in motion at Frocester Court. 
I was anxious to ascertain by comparative trials whether the 
alleged loss in cheesemaking was unavoidable, or whether it 
could be avoided or diminished by the employment of this cen- 
trifugal whey-separating machine. The trials were made at 
Frocester Court on the 7th of August, 1860. 
No. 1. — In the first experiments, 80 gallons of milk were made 
according to the usual plan into four cheeses, which may be called 
hand-made cheeses. 
No. 2. — In the second trial, 80 gallons of milk were made 
into four cheeses as before, with this exception — that the whey 
was separated by the centrifugal machine. 
The milk used in both trials had the following composition : 
Water 87-40 
Butter 3-43 
♦Casein 3-12 
Milk-su^ar, extractive matters, &c 5"12 
Mineral matters (ash) '93 
100-00 
♦Containing nitrogen "50 
The whey obtained in each experiment was nearly clear ; that 
