Dairy Farming. 677 = 411 
ctured in this way requires frpm 5 to 7 days in drying, but 
terwards matures more quickly for market. 
The cheese varies considerably in quality throughout the year, 
e earlier make of March and April being considerably less 
luable than that of summer and early autumn. Some of this 
rying quality is owing to the quality of the milk, the cows 
ing house-fed, but more of it is, in all probability, owing to 
e necessity of holding a portion of curd over from day to day, 
len the quantity is insufficient to make either one, or it may 
two, full-sized cheeses daily. In such cases it is common to 
»ke one full-sized cheese and hold the remainder of the curd 
('er till the next day, keeping it wrapped up on the drainer 
♦ pan, and grinding it up in the curd-mill along with the curd 
( the next morning. 
The quantity of cheese made varies from 3f to 4 cwt. per cow 
]r annum on good farms. The quantity of butter made weekly 
i a good dairy is hardly half a pound per cow in the early 
i nmer from both whey and milk ; in the autumn, the milk 
ling richer, considerably more may be made without diminish- 
i;; the quality of the cheese. 
(c.) Gloucestershire Cheese is made generally only once a day. Gloucester 
le evening's milk is placed in the cheese-tub and in other cheese, 
lisels, standing not more than 3 inches deep during the night, 
£ as to lose its natural heat as quickly and completely as pos- 
S'le. It is there stirred occasionally during the evening and 
t! last thing at night to check the rising of the cream. Any 
<!am that has risen in the morning is skimaicd, and so much as 
iis desired to keep for butter is set apart. The remainder, with 
f jugh of the milk, is floated in tin vessels on a boiler until as 
It as the hand can easily bear — probably about 110° Fahr. — 
f 1 is poured with all the evening's milk, and the morning's as 
i arrives from the yard, into the cheese-tub ; enough being 
1 ited to raise the whole to about 84° Fahr. 
The cheese-tub may be a tin vessel capable of holding about 
13 gallons, and provided with a stop-cock, by which its contents 
<i be drawn off. When all the milk is collected the rennet is 
t ied, about a pint to 100 gallons. This rennet is made four or 
times during the season, a dozen veils and half-a-dozen lemons 
ling added to 5 or 6 gallons of brine for the purpose, and placed 
la covered stone jar for use. The curd is set in an hour. The 
pcess of breaking is performed by a sieve-like set of wires, with 
s'3Ut an inch mesh, which is fixed at right angles to its handle 
«d pushed down through the mass very gently in successive 
pices all over the surface of the curd. The curd is then gently 
1 '.ed and moved from the bottom and corners of the tub with the 
Ind and a skimming-dish, and the cutter is afterwards used 
