458 The International Dairy Exhibition at Hamburg, 1877. 
time — that IS, the time from the adding of the rennet until the cutting begins 
— ought to be about 20 minutes, not above 30 minutes, and the cheese-tub 
must during this time be covered with a lid. The cheese must be cut with great 
care. The best way of doing this is with a " lyre," or compound cheese-knife, 
first one way and then the other, so as to produce little squares ; after this the 
mass is stirred to make it still finer, first very slowly, then a! little quicker. 
When it is sufficiently fine it is left for some minutes to settle, upon which 
the whey is drawn off, and the checse-mass is heaped up in the middle of the 
tub, and covered with a bell-shaped cover, that the greater part of the whey may 
slowly run off without reducing the temperature of the cheese. After this, it is 
cut with a knife into small squares, and passed twice through the cheese-mill. 
The mass — which ought noiv to be of a temperature of 82 to 93 degrees — is 
gently placed in smooth layers in the cheese-moulds, which are then put into 
the press. The cheese is turned three times, the first time after the lapse of 
an hour, the second time after a lapse of two hours, and the third time two 
hours later, when the date of its manufacture is affixed. Well dried and 
perfectly clean cloths must be used at all times. In the evening the cheese is 
taken out of the press, and laid, for four days and nights, in a strong salt 
pickle, and in which it is turned every twelve hours, and each time a handful 
of coarse salt spread upon the cheese. In winter the cheese is kept for two to 
three weeks in a dry place, being carefully turned daily, so as not to damage 
the edges, as a good appearance, next to good flavour, always increases the 
value. Now the cheese should be placed in a dry cellar, and must continue to 
be turned every day, and dried with a cloth. In summer, when the air is dry 
and warm, the fresh cheese may be taken direct from the pickle to the cellar, 
wnich ought to be kept dry and well ventilated. A good result of all cheese- 
making demands great care as regards the temperature and curdling time, as 
well as in the cutting and in the draining of the whey, for the particles of fat 
in the mass of cheese may easily be lost in the whey by violent treatment. It 
is of the greatest consequence that the mass of cheese should be as warm as 
possible when pAaced in the moulds, and it must, therefore, not be omitted to 
cover the mass while heaped up in the middle of the tub that the whey may 
run off. Full pressure must never be put on directly, but must be effected 
with one weight first, two weights after the first turning, and three weights 
after the last turning of the cheese, as violence, in this stage, may also be 
attended with bad results. If the butter-milk is not taken immediately after 
the stopping of the churn, or is heated together with the skim-milk, it will spoil 
the cheese by making it bitter. The temperature of the cheese-room ought to 
be between 45 and 55 degrees Fahrenheit. In winter it is quite necessary to 
have all utensils, such as cheese-moulds, &c, as well as the room where the 
cheeses under press are kept, properly heated — about 55 degrees Fahrenheit ; 
the mass might otherwise be too suddenly cooled down during the process, 
or before it is ready to come from the press, which will more or less injure 
the cheese. The first twelve days after calving, the milk can only im- 
prove the cheese, whereas it has quite a contrary effect upon the butter, for 
which reason it may be used, together with the skim-milk, tvithout previous 
skimming. 
Implements. 
This department of the Exhibition was well filled with 
varieties of churns and cheese-tubs, butter-workers and cheese- 
presses, and all other dairy-appliances. Almost every known 
variety of churn was represented, and some few that are more or 
less novel. Amongst the latter was a Bullard's " Patent Oscil- 
