liecent Improrcmcnts in Dainj Practice. 
89 
used, fittin<^ tlie inside of the tul), to which pressure is applied 
1)V a screw runninj2^ tlirouj^li a stron^j cross-pi(!ce of iron, fastened 
to the opposite sides of the tub. The cheese-tub is on a raised 
platform, and can be made to incline at pleasure, so as to allow 
the last drop of whey to escape. 
A much more useful apparatus for our improved method of 
cheesemaking has been invented by Messrs. Cockey and Son, of 
Frome. Its object is to save the labour of carrying the milk 
to and from the boiler for heating previous to the introduction 
of the rennet, and also of carrying the whey for scalding the 
curd. A small boiler is placed in a desirable situation, from 
which hot water is conveyed by pipes to a chamber underncatli 
tlie tub, where it can be turned off or on at pleasure by stop-cocks. 
One advantage in this apparatus is, that during the summer 
nights cold water may be let into the chamber underneath the 
evening's milk, which is thus rapidly cooled down to the tem- 
perature of the water. This expedient is very valuable for keep- 
ing the milk sweet till the morning, as we make cheese only 
once a day. The apparatus is extensively used in this and some 
other counties. During the winter months the cheese-room and 
dairy are heated from the same boiler. 
The Improvement in the Qaality of Cheese 
is due partly to what is here technically called " slip-scalding " and 
to increased attention bestowed on the manufacture, and partly to 
more careful storing in the cheese-room. In all these cases the 
thermometer and the clock have greatly assisted in reducing 
cheesemaking to a regular system. The process is now conducted 
in the following manner. The morning's milk is mixed Avitli the 
evening's at a temperature of about 80^ (varying 2° or 3° in the 
spring and autumn), the rennet then is added, and an hour is 
allowed for the curd to form, when it is carefully broken up ; and 
here commences the system of slip-scalding., now generally adopted 
in preference to the old method. The scalding whey is now added 
to the curd in its pulpy state, before it has had time to subside 
and get hard. Experience has shown us that a finer description 
of cheese is produced upon this principle, which is adopted by 
the best cheesemakers in this county. "What is here called 
scalding is the raising the mass of curd and whey to the tem- 
perature of 100° Fahr. By Cockey's apparatus, hot water is 
introduced into the chamber by pipes placed underneath the tub 
to accomplish this purpose ; otherwise, hot whey is poured into 
the mass, which in both cases is being well stirred, until the 
desired heat is obtained. The curd is then allowed to subside, 
and, after the whey is drained off and the curd becomes dry, 
instead of being broken by the hand, it is passed through the 
