422 
TJie rradlce of Cheddar Cheese Malcinij. 
by tlie collection of the curd in the centre of the tub, saves a 
not inappreciable amount of labour. Some of the best tubs I 
have seen are made by Pond & Son, of Blandford. 
Various systems have from time to time been introduced 
for heating the contents of the cheese-tub, by steam or water 
through double sides and bottoms. These are not now gener- 
ally used, mainly on account of the difficulty that arises in 
preventing the curd that comes in contact with the sides and 
bottom from being over-cooked. 
It is considered — and rightly so — a most heterodox practice 
to allow butter to be touched by the hand ; and why is not this 
equally so in the manufacture of cheese ? Yet in many 
dairies, the owners of which pride themselves on adopting the 
most approved methods, not only the hand, but the whole arm 
is immersed in nearly every operation. Such need not, and 
should not, be the practice. 
The use of veils is well-nigh discarded by the best cheese- 
makers in favour of the various known and tried essences or ex- 
tracts of rennet, such as Hansen's, Blumenthal's, Anglo-Ameri- 
can, Michell's, Quick's, and Van Hassalt's. These are of uniform 
quality, are moderate in price, and have proved a substantial boon 
to the dairy industry, as the ever-recurring difficulty arising from 
the varying strength of rennets made under the old system is 
avoided. Full directions are given as to the quantity required 
to be used, and any variations rendered necessary by the 
different soils will soon be ascertained by the careful maker. 
Great accuracy is required on this point, as the use of too large 
a quantity is very detrimental, causing the produce to be hard 
and dry ; and the use of too little would be equally disastrous, as 
the coagulation would be imperfect, thus allowing many of the 
fatty particles to pass off with the whey. 
As soon as drawn, the milk is taken to a receiver, about 
eighteen inches square, placed in the most convenient posi- 
tion outside the dairy, so that by a short open shoot it can 
pass through the wall into the cheese-tub, being thoroughly 
strained in the passage, thus doing away with the necessity 
of the milkers entering the dairy. The evening's milk can 
generally remain in the cheese-tub during the night. When 
the temperature is high, an occasional stirring is useful ; but 
in damp, hot, moist weather, or during electrical disturbances, 
some of it should be placed in other vessels. 
In the morning the first duty of the careful cheese-maker 
is to examine the condition of the night's milk, and, if acidity 
be perceptible, the morning's milk only should be heated ; as a 
rule, this is advisable from about the middle of June to the 
