On Cheese-makinj in Home Dairies and in Factories. 273 
the whey shall not become too white. The curd is thus broken 
up into pieces not much larger than peas, and at least half an 
hour is taken in the process. Hot water is then let into the 
space around and below the cheese-tub, and the whole is raised 
to 100^ Fahr. ; and this too is done gradually, so as to raise the 
whole by degrees, not heating any portion to excess. This also 
takes half an hour. The hot water is then drawn off, and the 
curd is then stirred by hand and skimming-dish for another half 
an hour in the midst of this hot whey, being at length reduced to 
a mass of separate bits the size of small peas. The whey, 
after settling for half an hour, is then drawn off to its vat, where 
it stands about 6 inches deep, and is skimmed next day, yielding 
a butter, which should not exceed in quantity 6 to 8 ounces per 
cow per week. The curd stands half an hour after the whey is 
drawn off, and it is then cut in four or five pieces and turned 
over and left for half an hour, after which it is again cut and 
left for a quarter of an hour. After this, it should be in the 
slightest degree acid to the taste. If allowed to become too 
acid, it will not press into a solid, well-shaped cheese, but will 
be apt to sink abroad misshapen. It is now torn into pieces by 
hand, and left to cool ; and thereafter it is packed in successive 
thin layers in the vat, whence, after being pressed for half an 
hour, it is taken out (it is now probably mid-day), and broken 
up by hand, and allowed again to cool. Then — when cool, and 
sour, and dry, and tough enough (all this of course being left to 
the judgment of the maker) — it is ground up in the curd-mill ; 
2 lbs. of salt are added to the cwt. of curd, and the whole is 
allowed to cool, and as soon as cold, it is put in the vat and 
taken to the press. It is now probably 3 P.M. The pressure 
on the cheese may be 18 cwt. The cloth is changed next morn- 
ing. A calico coating is laced on it the second day, and on the 
third day the cheese may be taken from the press, placed in the 
cheese-room, bandaged, and turned daily, and at length less 
frequently. The cheese-room should be kept at nearly 65° Fahr. 
The cheese will not be ready for sale for three months. 
The process lasts nearly all the day, but it produces the best 
cheese in the world, and it is everywhere extending. Taking 
its name from a single parish, it now prevails all over North 
Somersetshire, and is gradually extending into Wiltshire. 
Many dairies adopt it in Gloucestershire. Some of its character- 
istic details are followed in Cheshire ; and in Lancashire, and 
Ayrshire and Galloway it is well known. 
The costs of a dairy in this case amount to 50Z. a year for 
dairymaid and her keep ; 25Z. a year for a girl ; and a man's 
help two hours a day, which can hardly be put at less than 10/. 
a year more — or 85/. in all. This amount of help would be 
VOL. XI.— S. S. T 
