226 Report on the Agriculture of Sweden and Norway. 
directions, thus : — vertical, horizontal, from the centre outwards 
and downwards, and vice versa. 
The milk is heated to 77"', when the rennet is added, also 
w^hite-wine vinegar in the proportion of 1 pint per 100 gallons. 
The milk then stands for about an hour, after which the dairy- 
maid begins to work the curd-breaker very gently, increasing 
the speed gradually for half-an-hour, after which time the 
spindle is attached by a movable rod to a horse-gear. The 
curd-breaker is then worked by horse-power for an hour and a 
half ; during the first half-hour the curds and whey are kept 
at the same temperature as before ; during the second they are 
gradually raised to 90°, at which temperature they are kept for 
the third half-hour. The whey is then run off, and the curd put 
to stand for 24 hours on a frame with a perforated bottom, 
which allows the remaining whey to drain off. During this 
time the curd is turned, but not pressed. 
The curd is next put back into the cheese-tub for 24 hours ; 
but this time the spaces between the double sides and bottom 
are filled with ice and water, so as to reduce the teinperature of 
the curd as low as possible. The curd is then ground twice, 
salted with 2 per cent, of its weight of salt, packed in frames at 
a temperature of 55° Fahr., and pressed for four days, viz., one 
day in the press-cloth, and afterwards three days in sewn cloth, 
in which it remains for two months, being kept at a tempe- 
rature of about 62° to 64° the first month, and afterwards cooler. 
Both whole-milk cheese and skim-cheese have been made on 
this system on a large scale, and Mr. Swartz expresses himself 
well satisfied with its success. The great merit which he claims 
for it is that it imparts to the cheese a richer flavour than under 
the old system could be obtained with the same percentage of 
butter in the milk. Of late, however, the state of the butter- 
market has rendered butter-making more profitable than the 
manufacture of whole-milk cheese ; therefore I saw, with few 
exceptions, only skim-cheese made on this system. These skim- 
cheeses, in Mr. Swartz's and other dairies, exhibited a remarkable 
tendency to " heave," not in the ordinary manner nor from the 
ordinary cause (the retention of whey in the curd), but appa- 
rently because the low temperature to which the curd had been 
subjected before being put into the press had contracted the 
atmospheric air contained in its pores. Subsequently, when tlie 
cheese was placed in a temperature of over 60° this air expanded, 
and as a consequence both its faces, as well as its sides, exhibited 
a greater or less convexity. Notwithstanding this defect in 
appearance, and the overstocked condition of the skim-cheese 
market, Mr. Swartz was getting, last September, 4^c?. per English 
lb. for his skim-cheeses when three months old. 
