674 = 405 
Dairy Farming. 
quantity of rennet as one of 82° or 84° would give if the milk hr 
been at a lower temperature for some hours of a cold night. Tl 
evening's milk, having been placed in shallow vessels durir 
the night to cool, and having been stirred at intervals during tl 
evening, is skimmed in the morning, and the cream, with a portic 
of the milk, is heated up to 100° by floating it in tin vessels ( 
the boiler. The whole of it is then poured through a proper sie 
into the tub — into which the morning's milk is being also strain^ 
as it arrives — so as to raise the whole, as I have said, to fro 
78° to 82° Fahr. This tub may be a large tin vessel, capable 
holding 150 gallons, and provided with a false bottom and sidi 
enabling hot or cold water to be passed under and around 
contents. The rennet, made from two or three dozen veils, 
as many quarts of salt water, and allowed to stand three wee 
is added — half a pint to 100 gallons — and the curd sets in ab 
an hour. The small veils of Irish calves, which are killed at 
week old, are preferred, and they should be 18 months old befi 
use. The curd is slowly cut with a single long blade to and 
throughout its depth, in lines forming a 4-inch mesh upon t 
surface, and the whole mass is gently turned over from t 
bottom with a skimming-dish and the hand. The whole is t 
again worked throughout with a " shovel-breaker " — a foi 
fingered paddle, with wires across the fingers — great care bei 
taken to do it gently, so that the whey shall not become f 
Mr. Harding's white. The curd is thus broken up into pieces not much larj 
practice. than peas, and at least half an hour is taken in the proce 
Hot water is then let into the space around and below 1 
cheese-tub, and the whole is raised to 100° Fahr. ; and this, t 
is done gradually, so as to raise the whole by degrees, not he 
ing any portion to excess. This also takes half an hour. The 1 
water is then drawn off, and the curd is stirred by the hand a 
a skimming-dish for another half an hour in the midst of its 1 
whey, being at length reduced to a mass of separate bits the s 
of small peas. The whey, after settling for half an hour, is tl 
removed — ladled, syphoned, or drawn — to its vat, where it stai 
about 6 inches deep, and is skimmed next day, yielding a butt 
which should not exceed in quantity 6 to 8 ounces per cow ] ■ 
week. The curd stands half an hour after the whey is dra i 
off, and it is then cut in four or five pieces and turned over a I 
left for half an hour, after which it is again cut and left ' 
a quarter of an hour. After this, according to Mr. Harding t 
should be in the slightest degree acid to the taste. If allowed ) 
become too acid, it will not press into a solid, well-shaped che( , 
but will be apt to sink abroad misshapen. It is now torn i ) 
pieces by hand, and left to cool ; and thereafter it is packed i 
successive thin layers in the vat — a cylindrical or wooden vei 1 
f 
