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The Prcbctice of Stilton Cheese Making. 
Manufacture. — In the first place, the milk must be produced 
by cows fed on good old grass pastures — which ought to have a 
clay subsoil — supplemented, it may be, by a little cake. Too 
much cake is not good : about 2 lbs. per cow per day is quite 
sufficient, unless the pasture is very poor, and then a little more 
may be given. It is not, however, advisable to attempt Stiltons 
at all on a very poor pasture, as they are almost sure to be of 
poor quality. On the other hand, a very rich pasture is to be 
avoided by all but the most expert cheese-makers, and even by 
Fig. 1. — Drainer. 
them it is a risky undertaking. It has been generally supposed 
the pastures of the district named have had much to do with the 
excellence of the Stiltons made there — in fact, some people have 
gone so far as to say they cannot properly be made in any other 
disti'ict. This, however, is a mistake. But we wish to say that 
a true Stilton is not made from unskimmed milk only, but has 
a certain amount of cream added to it. 
The evening's milk is cooled to 65° at the time of milking 
by means of Lawrence's refrigerator, and set until morning in a 
tin vessel 8 inches deep, 28 inches wide, and 40 inches long, having 
a hole in the bottom closed with a plug, the stem of which is long 
enough to stand above the milk when the vessel is full. It must 
