id7S = 412 
Dairy Farming. 
again. This process takes in all about half an hour, and thi 
curd is then allowed to settle, and half the whey is baled out 
A portion of this whey is then heated to 120°Fahr. and returnet 
to the tub, again raising the temperature there to 84° Fahr. ; am 
then it lies for a quarter of an hour, after which the whey is draw) 
, off by opening the stop-cock. After settling into a firm mass 
the curd is cut and turned in pieces over one another on th 
floor of the tub and allowed to drain. It is thereafter place' 
in cloths in vats of the size corresponding to about eight cheese 
to the cwt., and there it is pressed for a quarter of an hour. ] 
is then taken out and put through the curd-mill and immediatel 
vatted again. It may be then about 9 o'clock or half-past 9 A.K 
The cheese is taken out in one hour afterwards, the vat i 
wiped, and the cheese is replaced in a dry cloth. About thre 
hours later it is again taken out, and this time rubbed with sal' 
which salting process is repeated at night. 
In large dairies this work may be done twice a day. Th 
labours of the dairy, beginning at 5 in the morning, are then nc 
over till 8 or 9 at night. In some dairies cheeses of a doul 
thickness are made, about a quarter of a cwt. each, and th( 
are called " double Gloucesters." 
On two or three successive days the cheeses are taken out 
their vats, again rubbed with salt and returned to the press. I 
three days they are taken to the cheese-loft and there turned, : 
first daily, afterwards at longer intervals. They are ready fc 
sale in six or eight weeks. In a dairy of 40 to 48 cows a 
25 lbs. of milk-butter may be taken a week, and the whey yi 
10 or 12 lbs. of butter in addition. 
The annual make of cheese varies, of course, from year to yea 
rarely amounting to 4 cwt. per cow, while 3^ cwt. would be coi 
sidered a fair yield. 
Derbjshire {d.) Derbyshire Cheese making does not differ materially froi 
cheese. tjie process adopted in Gloucestershire, where the thick (doubl 
Gloucester) cheese is made. It is usual to make but once a da; 
unless in very hot weather, when it may be doubtful if the mil 
can be got cool and kept sweet during the night, in which ca; 
cheese is made in the evening as well as the morning. In genera 
however, the evening's milk is put in thin layers in the cheesi 
tub and other vessels to cool during the night, tin vessels of col 
water being put to stand in it in order to subject it to as large 
cooling surface as possible. In the morning, if much cream hi 
risen, it is partly skimmed, and, if necessary, warmed up wil 
some milk and added to the morning's milk; so as to bring tl 
whole to about 80°. In the summer time, however, the renn. 
has often to be added when the milk is naturally warmer thn 
tliis. Enough fresh-made rennet is added to set the whole i 
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