670 = 410 
Dairy Farming. 
130° of Fahr. by floating the tins which hold it on the boilei 
sufficient quantity being taken to raise the whole of tl 
evening's and morning's milk together to 90°, or thereaboi 
The rennet is made the day before it is used ; 12 or 14 sqi 
inches of veil, standing in a pint of salt water, kept in 
warm place, making rennet enough for 100 gallons of mil 
The Irish veil is used, as it is obtained from very young ai 
wholly milk-fed calves. 
The curd is set in about 50 minutes : it is then cut with tl 
usual curd-breaker, a sieve-shaped cutter, very slowly. Tl 
whey is syphoned, pumped, or lifted out as soon as possibl 
but before it is all removed a portion is (on some farms whe 
the Cheddar system is followed) heated and returned to the tu 
and the curd is left in this hot whey for half an hour. Tl 
whey is then drained away and the curd is left to get fin 
When firm enough to stand on the hand in cubes of about 
pound weight — this is an intelligible indication — without brea 
ing asunder, it is lifted out on the drainer (a false bottom 
rods), in a long tub with a stop-cock to it, and there left covei 
up for 45 minutes, after which it is broken up and well mixed 1 
hand with 3J to 4^ lbs. of salt per cwt. It is then allowed >. 
stand with a light weight upon it for about three-quarters of illAi 
hour longer, and is turned over once or twice during the timl^ 
being cut for the purpose into squares with a knife. It is thi t 
twice passed through the curd-mill, and at length put into ti 
vat, a cloth being pressed first into the place by a tin hoop, ai 
the salted curd being packed gently by hand within it. TI 
vats will hold a cheese of 70 or 80, up to 100 lbs. ; and 
hoops, placed within them, are used to eke them out and gi 
capacity for a larger quantity of curd, if necessary. Aft 
standing in the vat, with a weight upon it, from one to t\ 
hours, according to the state of the weather, it is turned ov 
and put, still in its vat, into an oven — a warm chamber in 
near the brickwork of the dairy-chimney — where it remains at 
temperature of 90° to 100° during the night. Both when in t (■ 
press and here the cheese is skewered, skewers being thrust it \\ 
it through holes in the vat, and every now and then withdraw 
so as to facilitate the drainage of the whey. The cheese is takil^ 
out of the vat next morning and turned upside down in a fre 
cloth. It is in the press three days, and it is turned in the pn 
twice a day, being dry-clothed each time. It is then taken oi| 
bandaged, and removed to the cheese-room, where it is turn 
daily, or at length only occasionally, until it is ready for sa 
In some dairies all skewering is dispensed with, and no presst 
is used at the time of making, nor for two days afterwards ; I 
i 
the whey is allowed to run out of its own accord. Cheese man 
m 
