Recent Improvements in Dairy-jyractice. 
OF Obsekvations in the Daiky. 
81 
O S <y O 
H. M. 
Lbs. 
Lbs. 
Lbs. Oz, 
Oz. 
Gals. 
Gills. 
Heat of Dairy Room. 
Lbs. 
? [ II I 4 
o'clock o'clock o'clock 
So 
Weight of 
Cheese at 
subsequent 
periods. 
Deg. Deg. 
Deg. 
Days. ' Lbs. I>bs. Lbs, 
V o 
"3 Oj 
Deg. 
GeNEIUI, IvKMAIlKS. 
judiciously encouraged and directed, cannot fail to raise dairy 
practice from an empirical process to a scientific art.* 
Temple Marghill, near Glasgow. 
* Besides the implements and apparatus referred to in this Essay, I am in- 
formed that the following are worthy of notice : — Travis's patent cheesemaking 
apparatus, for cutting, soaking, and pressing curd, and taking off whey by pipe or 
■valve: price for 36 gallons, 9/. ; 65 gallons, \2l.; 80 gallons, 1.5/. 10s.; 100 gal- 
lons, 16/. 10s.; 120 gallons, 1"/. lOs. Corne's registered cheesemaking apparatus, 
for filtering the whey from the curd. This apparatus is mounted on wlieels, and 
can be moved to any part of the dairy for convenience. MacAdam's patent whey- 
separator, for removing the whey from the cheese-tub without the labour of lift- 
ing. It can be fitted to any tub : price, with flexible tube, 21. ; with telescope- 
tubes, 2/. 10s. A curd-mill, price 21. 5s., made by Messrs. Young, Vulcan 
Foundry, Ayr. Single and double cheese-presses, prices 21. 10s., and 41. 15s., also 
by Messrs. Young. A thermometer, adapted for curd as well as milk, price 5*., 
made by W. Twaddle, Glasgow.— P. H. F. 
VOL. XXI. 
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