Recent Improvements in Dairij Prdctice. 
87 
of the mMfflibouiliood, ^\\lo gradually iinprovt-d upon tlu; cliccsc- 
prcss until the model now in fjcnoial use was produced. It 
consists of a screw and lever, the former working in a brass 
so(-kct, and serving as a fulcrum * for the latter, by which the 
pressure, produced and regulated ])y a wcuglit atta(;hed to tlie 
opposite end of the lever, is conveyed to the cheese. When the 
screw is reversed the lever drops on to a pin, the pressure is with- 
drawn, and the cheese may be removed. This is decidedly the 
best implement for the purpose that has yet been invented. It 
is manufactured in large numbers by tlie best agricultural imple- 
ment makers in tliis and the adjoining counties. 
About this time copper, and sometimes brass, began to be 
used more frequently for making cheese-tubs, but, being too 
expensive for general use, tin was successfully substituted and 
continues to be emph)yed to the present time. It costs one- 
third the price of copper, and will last for twenty or thirty years. 
All the other utensils of the dairy which were formerly of wood, 
such as bowls, pails, &c., are now made of tin, which saves a 
vast amount of labour and expense in brushes. 
The vessels are in some cases improved in shape as well as in 
material ; the cheese-tub, which was fiat at the bottom, is now 
made convex to facilitate draining off the whey. A large brass 
tap is soldered into the bottom of the tub, inside of which 
is a strainer made of fine gauze, wire, or other material, to 
prevent small particles of curd from escaping. The whey 
flowing from this tap is conveyed in a pipe leading from the floor 
of the dairy to a tank or cistern in the piggery, from whence it 
is pumped for use. That the milkers may not enter the dairy, a 
tin receiver is placed outside the house, into which the milk is 
poured and conveyed to the cheese-tub by a conduit, at each end 
of which is a strainer to prevent any filth from the yard from 
passing into the cheese-tub. It is a mistaken notion with many 
practical cheesemakers, and all theorists, that an exceedingly 
fine strainer is necessary in order to separate the whey from the 
curd. If the cheese be well made, the curd itself is the best 
strainer or filterer ; but where there is a large bulk of whey to 
boNdrawn off from the curd, it will flow through the tap with 
great force, so as to carry away particles of curd, if something is 
not placed inside as a strainer. To obviate this, a new and 
v aluable instrument, called the Whey Separator, has just been 
invented by Mr. Robert McAdam, of Garsty Hill, near Crewe, 
Cheshire, for which he has taken out a patent. It is made of 
brass, and is a telescopic tube, one end of which fits on inside 
the outlet in the bottom of the tub ; to the other end is screwed 
a receiver, which floats on the surface of the whey, which enters 
* See illustration, p. 92. 
