680 = 414 
Dairy Farming. 
this purpose mixed with the milk before the rennet is added 
giving it a richer, more creamy colour than it naturally possessc 
— a colour which is almost wholly carried down by the curd, s 
that the tint becomes much stronger in the cheese. This is n( 
now, however, so commonly done as it used to be. A chees 
, of natural colour is now generally preferred, and a nasty an 
to some extent expensive practice is dying out. 
Mention should here be made of the great importance, whi 
is everywhere acknowledged, of a good cheese-room — one whi 
can be kept at a uniformly warm temperature, especially duri 
the early months of the cheese manufacture. On this a 
deal depends for the proper ripening and maturing of the chee^ 
a process which is materially shortened as well as brought to 
more successful issue, where sufficient warmth can be maintaim 
without any liability to changes of temperature. 
Dairy fac- All the processes of cheese-making are or may be copied i 
tories. ^ factory, which, in most of the instances of it which have be( 
established in England, is a co-operative institution — the tenan 
of 10, 15, or 20 neighbouring farms, including, perhaps, 4( 
to 600 cows, agreeing to despatch all their milk, mornir 
and evening, to a central building, where the weight of mi' 
sent by each is carefully recorded, as a guide to the subs 
quent division of the profits, and where all the processes a:4 
conducted on a large scale, with the best aids of machiner< 
under the most skilful direction that can be hired or secure 
Made thus in large quantity from the beginning of the seaso 
there ought not to be that variation of quality which prevai 
in small dairies, owing to the necessity, sometimes, of keep 
the curd of two days together for one large cheese, or 
keeping over portions of unused curd from one day to anoth 
And there must be considerable economy of labour. TI 
cost of a dairymaid for every 40 or 60 cows is avoided ; tij 
very imperfect equipment of many home dairies is no Ion| 
a difficulty ; the conversion of milk, often through want of ski' 
or care or apparatus, into inferior cheese is ^Iso avoid 
The whole of the milk is dealt with by a skilful maker, wr 
every help that command of hot and cold water, and machinejl 
of the best kind can secure. Of course none of these reasoil 
apply where a skilful mistress, proud of the reputation of h 
dairy, conducts everything on her own well-ordered premisi 
And it is not to be wondered at that* many landowners, caref- 
of the due equipment of their estates, and jealous also for tl 
agricultural reputation of their tenants, strongly object to the 
factories. There is a certain saving of labour effected by thei 
no doubt, but on the other hand there is the additional cost i 
