Dairy Farming. 
Q75 = 409 
inches or more wide and 12 inches deep, — whence, after being 
essed for half an hour, it is taken out (it is then probably mid- 
ey), and broken up by hand, and allowed again to cool. Then — 
nen cool, and sour, and dry, and tough enough (all this of course 
ling left to the judgment of the maker) — it is ground up in the 
ird-mill : 2 lbs. of salt are added to the cwt. of curd, and the 
lole is allowed to cool, and, as soon as cold, it is put in the 
t and taken to the press. It is then probably 3 P.M. The 
jessure on the cheese may be 18 cwt. The cloth is changed next 
jjming. A calico coating is laced on it the second day, and 
• the third day the cheese may be taken from the press, placed 
; the cheese-room, bandaged, and turned daily, and afterwards 
1 s frequently. The cheese-room should be kept at nearly 
I ' Fahr. The cheese will not be ready for sale for three 
imths. 
The process lasts nearly all the day, but it is believed to 
joduce the best cheese in the world ;* and its use is every- 
nere extending. Taking its name from a single parish, it 
iw prevails all over North Somersetshire, and is gradually 
• tending into Wiltshire. Many dairies in Gloucestershire 
iopt the system ; some of its characteristic details are followed 
i Cheshire ; and it is well known in Lancashire, Ayrshire, 
;d Galloway. 
The Cheddar cheese is made of various sizes, generally 
] inches wide and a foot high, but sometimes larger in both 
(nensions, and from 70 to 120 lbs. in weight ; the object being 
t make all the milk of one day on a faroi of 30 or 40 cows 
i 0 a single cheese. 
(&.) Cheshire Cheese, like the Cheddar, is made only once a Cheshire 
( . . The evening's milk is placed, not more than 6 or 7 inches cheese. 
t,'p, in tin vessels, to cool during the night, on the floor of the 
cry; it is skimmed in the morning, and a certain portion is 
^)t for butter — in early summer only enough perhaps for the 
u of the house, but in autumn more, and in some dairies at 
1' gth nearly all the morning's cream is thus taken for churning. 
T e skimmed cream, with a portion of milk, is heated up to 
The pleasantness of cheese as food is of course a matter of accustomedness 
a taste. On descending the Pic de Sancy above Mont d'Or, during a holiday 
ii'-entral France, I turned aside to visit one of the hillside dairy farms on the 
U'acloscd moorland. The manager very courteously welcomed me, and we 
<" ted about cheese. He gave me some young cheese and bread and milk, 
I offered him a portion of a very good double Gloucester cheese, some of 
li I had witli me in my satchel. I asked him which he preferred, and he 
l)erfectly confident of the superiority of his own, which to me, in its then 
e, was young and tasteless stuff, shortly, however, to become the hot strong 
> -se of the country, of which I had had some experience ; whereas mine was a 
*'l-matured Gloucester cheese of admirable quality. 1 laughed at him, and no 
d bt he laughed at me. — J. C. M. 
