686 = 420 Dairy Farming. 
in slices with a skimming-dish, and placed upon a canv; 
strainer ; the ends of which, when it is full, are tied up and tl 
whey gently pressed out. It is then allowed to drain until ne 
morning, when it is removed and placed in a cool dish, whenc 
cut in thin slices, it is put in a hoop made of tin, about 1 
- inches high and 8 inches across, and pierced with holes, 
clean cloth is placed within the hoop, and as the slices are laid 
a small quantity of salt is sprinkled between the alternate laye 
It remains in the hoop, covered up, but without pressure. Nti 
day the cheese is taken out of the hoop and clean cloths 
applied ; after which it is inverted and replaced, and prick 
with skewers through the holes of the tin hoop, to facilitate t 
extraction of the whey. In four or five days the curd becom 
firm. During this consolidating process the cheeses are kept 
a place where the temperature can be maintained at about 10( 
When the cheese has become firm enough, it is pared smod 
and firmly bound up in a strong fillet of canvas, wrapping 
round several times. The binders and cloths are removed ev 
morning ; cracks are filled up with curd ; and ultimately t 
coat becomes hardened, and the cheese is removed to the dryin 
room. 
Bath cheese. Bath Cheese may be named, although it is little else than 
household delicacy. To one gallon of new milk two quarts 
water are added, and two tablespoonfuls of rennet. VVhen 
is coagulated, the curd is taken gently out of the vessel with t 
skimming-dish, and laid in a small vat of suitable size — perh 
9 inches across and 3 inches deep — a canvas cloth being p 
viously placed in it. Dry cloths should be applied every twe' 
hours for two days, when the cheese should be turned out O" 
plate, with another over it, and being turned occasionally it w 
be fit for use in a fortnight. 
Cream cheesf. Cream Cheese may be made from a quart of cream, to whi< 
perhaps, a pint of new milk may be added. It is warmed 
hot water to about 90° Fahr., and a tablespoonful of ordin 
rennet is added. It is let stand till it thickens, then broki 
slightly with a spoon and placed it in a frame Scinches squ 
and 4 inches deep, in which a fine canvas cloth has be 
placed ; and then it should be pressed slightly with a weig 
It stands for twelve hours, after which it may be lifted out a 
re-placed in a finer cloth over which a little salt has be 
powdered. It is fit for use in a day or two ; but is a im 
household delicacy. 
I conclude this section of my Report by a reference to ti 
cheese-trade of the metropolis, and to the kinds, sizes, ai 
qualities of cheese which are most in demand in London. ; 
my request, Mr. H. F. Moore, who is Hon. Sec. of the Brit t 
