^8-2 = 416 
Dairy Farming. 
sufficient fresh milk has run into that vat which is farthest awa 
from the weighing-machine, the pipe conducting the milk fror 
the tin on the weighing-machine, where it is received an' 
weighed as it arrives morning and evening from the severr 
contributors, is shortened, to adapt it to the next vat, and so o 
to the last. Steam is now turned under Vat No. 1, and the whol 
mass of milk in it is raised to a temperature of 80° Fahr., aft( 
which the rennet is mixed with it. In hot weather the ten 
perature should not exceed 80°, but in cold it may be as high ; 
82°. The rennet is then mixed with the milk, half a pint to 1( 
gallons of milk, enough to perceptibly thicken the milk wil 
which it is mixed in fifteen minutes, and to effect coagulatic 
in an hour ; the vats meanwhile being covered, to preserve un 
formity of temperature. 
When the curd will break cleanly over the finger, coagulatic 
is perfected, and now the curd-knife — a many-bladed cutter, tl 
edges being about half an inch apart — is passed slowly lengthwiriH 
through the mass, from one end of the vat to the other, and baciiV 
again, until all is cut. The edges of this knife are sharp an 
fine, so as not to bruise the tender curd. The curd is allowa 
to rest a few minutes, until the whey begins to float over it, wM 
the curd-knife is again passed through the mass, crossing tl 
direction taken before, and leaving the curd in pillars of half a 
inch square. In this stage the whey rapidly escapes, while tl 
curd gradually subsides towards the bottom of the vat. Afti 
remaining in this condition for a short time, the curd is vei 
slowly and tenderly turned over by the hands, after which tl 
curd-knife is freely though very carefully used, cutting the cui 
into pieces about the size of hazel-nuts. A little steam is th( 
turned into the space between the tin and the woodwork, whi( 
was occupied by cold water during the night ; and soon aftrf 
wards the curd will bear turning about a little faster. During tb(| 
time the whey continues to rapidly exude, and the pieces of cuil. 
to shrink correspondingly in bulk. Up to this stage the cur 
which is very tender, demands the most delicate handling, 
order that it may not be bruised, and that none of uts liquid fa 
may pass off into the whey. More steam is now turned on, ar 
the curd is stirred much quicker, in order to prevent it heir 
scorched at the bottom of the vat. As the whey has by th 
time almost completely left the curd, the latter has lost i 
tenderness, and becomes comparatively hard and tough, 
curd-rake may now be vigorously used to keep the curd-particl 
continually in motion. When the temperature of the mass h 
reached 90° Fahr., the steam is turned off, and the curd is ke 
stirred for a time until the vat-bottom has cooled, so as not 
injure the curd. It is now left at rest for about ten minute 
