Dairy Farming. 
G83 = 4i7 
t the end of this interval tne steam may be again turned on at 
11 pressure, and it is imperative that the curd now be kept in 
instant motion. The manager will now, as before, use his 
ermometer occasionally until it denotes 100^, when the steam 
turned finally off, and the curd, as before, is kept stirred a few 
inutes beyond this, until the vat-bottom has cooled down, 
he entire mass is now allowed to rest for an indefinite time, 
iring which the manager is careful to watch the development of 
e souring process. A sure plan is to take a piece of curd in 
e hand, squeeze the whey well out of it, and touch hot (not red- 
it) iron with it. If sufficiently acid, the curd will stick to the 
)t iron, and draw out in fine threads an inch or more long. The 
hey is now all run off by a syphon, and the curd is gathered to 
ther side of the vat, so that the whey can run down the middle, 
here is yet some little whey left in the curd, and this continues 
0 drain slowly away as the curd lies packed at the bottom of 
le vat. Presently the curd, which now adheres together in a 
ass, is cut into pieces, and turned over time after time until 
ttle or no whey runs from it. It is then ground in a curd-mill, 
id when ground, has salt mixed with it at the rate of 2 lbs. of salt 
ir 1000 lbs. of the milk from which it has been made ; in 
itumn a little more salt is used, or 2 J lbs. of salt per 1000 lbs. 
milk. The curd, being ground to about the size of raisins, 
id salted, is now vatted in sizes corresponding to about 
ur to the cwt., and put under the lever-presses for an hour, 
iring which time the little whey still in it is pressed out. 
is then taken out of the press, dry-clothed, and put in again, 
ere it remains, with a good pressure upon it, until morning, 
hen it is finally taken out of the press, conveyed to the lower 
iring-room and weighed, has some tissue-paper ironed on to the 
it sides of it to prevent cracks, and is put on the cheese-shelves. 
ere it is turned daily for a few days until it goes to the upper 
iring-room, where it will be turned every other day. This 
leese is ready for sale in six weeks or two months after it is 
ade. 
At this factory they dealt during the season of 1872 with the Factory 
ilk of 230 cows, the property of 17 contributors : 79,722 gallons statistic 
milk had been received, and 81,288 lbs. of green cheese made, 
he quantity sold (at an average price of 80*. 9rf. per cwt.) 
dicated a shrinkage of 9 per cent. The cost of labour had been 
; of fuel, 15Z. 7s. Id.; of salt, rennet, annatto, and bandages, 
M. 9s. ; of rent and interest on plant, 18/, 16s. The balance 
r distribution, supposing there were no charge for marketing, 
ould be close on ^^d. per gallon for cheese alone, exclusive of 
hey and butter. 
At another factory, where a considerable quantity of the milk 
