74 
Recent Improvements in Dairy-practice. 
" June 19. — 100 "gallons of milk made in the usual manner 89J lbs. of clieese, 
being weighed when taken out of salt eight days after making. 
" June 20. — 100 gallons of milk made in Keevil's apparatus 100 Ihs. of 
cheese, being weighed when taken out of salt eight days after making — showing 
an increase of 12 per cent. 
"July 2. — 90 gallons of milk made in Keevil's app.aratus 95 lbs. of cheese, 
being weighed when taken out of salt eight days alter making — showing an 
increase of IG per cent." 
Mr. J. Singleton has likewise furnished the following account 
of his experience, in a letter addressed to the maker : — 
"St. Michael's on Wyre, near Gavstang, Lancashire, 
" October 28, 1856. 
" Gentlemen,— Having bad Keevil's patent cheese-making apparatus on 
trial for the time agi'eed uijon, I now, in accordance with my promise, band you 
l^articulars of our experiments. To prove what were the real advantages of the 
apparatus (as you suggested), we made the cheese alternately in the patent 
machine one day and in our old utensils the other, measuring every day's milk, 
and weighing the cheese when taken out of salt. During my experiments we 
liave made up 848 gallons of milk in Keevil's apparatus, producing 1039 lbs. 
of cheese, and by our former method 632 gallons of milk, making 7345 lbs. of 
cheese — thus showing an increase of 6i lbs. on each 100 gallons of milk ; and 
I feel bound to state that the increase was gained against the most strenitous 
{and I think laudable) efforts to make our old way prove the most productive. 
Besides the increase of weight, which in a dairy of thirty cows in the summer 
season would amount to about 35 lbs. per week, worth 19s., I consider there is 
an improvement in quality on the whole quantity of fully 2s. (id. per cwt., or 
^d. per lb., amounting on the total week's make of say 460 lbs., to the further 
sum of about 9s. del., making together 28s. 6d. per week increase in value on 
the piroduce of thirty cows. There is also a great saving of time efl'ected and 
much dirty and slopping work entirely avoided, as well as the necessity for 
employing mucti skilled labour. 
" I am, Gentlemen, yours truly, 
" John Singleton. 
" Messrs. Griffiths and Co." 
It would appear from the above reports that this apparatus 
has effected a considerable advance in dairy practice. The 
cutting department of it in particular, which consists of a re- 
volving frame, filled with thin sharp knives about an inch apart, 
is a valuable improvement. The breaking of tlie curd l)y the 
means hitherto in use is very imperfectly performed ; for while one 
part is insufficiently broken, the other is literally bruised and 
churned, which causes much of the fat and caseine to be sepa- 
rated and carried off in the form of white whey. These evils 
jire entirely ol)viated by the use of Keevil's revolving knives, 
which, passing gently through the curd, divide it in such a clean 
and even manner as to ensure a regular and perfect separation- of 
the whey, which comes away, as it ought, quite thin and clear. 
The revolving knives, or breaker, however, which may be used in 
any tub, constitute the principal improvements in Keevil's appa- 
ratus ; the pressing and filtering departments of it — the one lor 
