The Practice of Cheddar Cheese Maldng. 425 
New York, where English cheese, inacle thus, competed with the 
choicest productions of Amei-ica and Canada, two first prizes 
were awarded them, besides many at the Royal Agricultural 
Society's and other English Shows. 
Some successful makers scald at a lower temperature, only 
raising the first scald to 8G° or 88° by whey heated to 120°, 
stirring the curd to assist the hardening fifteen or twenty 
minutes. The temperature of the second scald is 98°, by whey 
heated to 130° ; it should be stirred until the curd is shotty, and 
then left for twenty minutes, or less, if acidity develops fast. In 
this case no whey is removed from the curd previous to scalding, 
except what is required for heating. After the expiration of the 
time of rest, all the whey runs off; then the usual course is to 
place the curd on a rack to drain in the centre of the tub, cut- 
ting, turning, covering, and keeping warm, placing a board and 
heavy weights on it to facilitate separation of the whey, promote 
acidity, and pi'oduce a solid curd. 
The foregoing descriptions of the manufacture of Cheddar 
Cheese may be generally followed in small or medium-sized 
dairy farms ; but where large quantities of milk are dealt with, 
a saving of the heavy laborious work entailed in the lifting and 
carrying the whey to be heated to and from the boiler is most 
desirable. As already stated, the heating of the milk and whey 
in the cheese-tub by steam or water is not generally favoured ; 
but an improved system, which combines the minimum of labour 
with the highest results of manufacture, is effected by the use of 
appliances illustrated on p. 42G, and made by E. S. Hindley, of 
Bourton, Dorset. By this system the quantity of milk or whey re- 
quired for heating is raised by means of a small centrifugal pump 
to a tin or copper-tinned vessel called the heater, placed on a 
level with the top of the tub and partly overhanging it. This has 
a double bottom, into which steam is introduced. A suitable 
size for a sixty-cow dairy would be 4^ feet by 2| feet, and 1 foot 
deep, thus easily containing GO gallons. The milk in it can be 
quickly heated to 95°, which it should never exceed. Then by the 
opening of a tap it passes into the tub for raising its contents 
to the required temperature for renneting, say 84° for the early 
months, and 82° or 83° later on. The operation of breaking 
proceeds as before described, but the whej" is raised by the same 
pump into the heater for scalding, and discharged over the curd 
in the cheese-tub. The lifting and heating of the whey and 
milk are effected rapidly and without any manual labour, as the 
pump is worked from a shaft driven by a small steam-engine, 
the boiler of which supplies the steam to the heater. It also heats 
all hot water needed, and supplies a jet of steam, which is very 
