The Practice of Stilton Cheese Mahing. 
441 
rest on a wood frame 18 inches high, to admit of a bucket being 
placed underneath in which to draw off the milk. 
In the morning draw off one sixth of the milk through the 
plughole and put it out of the way (this should not be put in 
the setting-pan) ; then draw off a tin bucket full and immerse it 
in hot water till it is raised to 110°, stirring occasionally to pre- 
vent skimming on the top. Pour it in the setting-pan, draw off 
another bucketful, and treat in the same way until the vessel is 
empty. The cream which is left to last must not be raised more 
than 98°. Add the whole of the morning's milk after it has been 
drawn from the cows half an hour, care being taken that the 
cream does not rise on the new milk — this can be prevented by 
an occasional slight stirring. 
The milk in the setting-pan should be 84° or 86°, according 
Fig. 2— Milk Cooler. 
as the outside temperature is high or low at the time the rennet 
is added. Be careful to mix thoroughly 5 cover the pan with a 
light cloth to prevent the heat escaping. Home-made rennet 
is usually employed, but Hansen's rennet tablets answer equally 
well, though they are more costly. Any one who is not able 
to make his own rennet is strongly advised to use the tablets, 
as they are very clean and simple, full directions for use being 
given with each package. 
The milk will be coagulated in from ten to fifteen minutes. 
In two and a half hours from setting, the curd will be ready 
to put in the draining-trough ; this is done by gently ladling, 
with a shallow tin bowl holding about half a gallon, the whole 
contents of the setting-pan into the draining-trough (rods of iron 
or wood must be placed across the top of the draining-trough 
