On Cheese-making in Home Dairies and in Factories. Ill 
vessels on a boiler until as hot as the hand can easily bear — pro- 
bably about 110° Fahr. — and is poured with all the evening's 
milk and the morning's, as it arrives from the yard, into the 
cheese-tub, enough being heated to raise the whole to about 
■U° Fahr. 
The cheese-tub is a tin vessel capable of holding about 
150 gallons, and provided with a stop-cock by which its contents 
can be drawn off. When all the milk is collected the rennet is 
added — from one to two half-pints according to the quantity of 
milk — about a pint to 100 gallons being the proper quantity. 
This rennet is made four or five times during the season, a dozen 
veils and half a dozen lemons being added to 5 or 6 gallons of brine 
for the purpose, and placed in a covered stone jar for use. The 
curd is set in an hour ; the process of breaking is performed by a 
sieve-like set of wires, with about an inch mesh, which is fixed at 
right angles to its handle and pushed down through the mass very 
gently in successive places all over the surface of the curd. The 
curd is then gently lifted and moved from the bottom and corners 
of the tub with hand and skimming-dish, and the cutter used 
again. This process takes in all about half an hour, and the 
curd is then allowed to settle, and half the whey is baled out. 
A portion of this whey is then heated to 120° Fahr. and returned 
to the tub, again raising the temperature there to 84° Fahr., and 
then it lies for a quarter of an hour, after which the whey is drawn 
off by opening the stop-cock. After settling into a firm mass, 
the curd is cut and turned in pieces over one another on the 
floor of the tub and allowed to drain ; it is thereafter placed in 
cloths in the vats, of the size corresponding to about eight cheeses 
to the cwt., and there it is pressed for a quarter of an hour. It 
is then taken out and put through the curd-mill and immediately 
vatted again. It is now about 9 o'clock or half-past 9. The 
cheeses are taken out in one hour afterwards, the vat is wiped 
and the cheese replaced in a dry cloth. About three hours later 
it is again taken out, and this time rubbed with salt, which 
salting process is again repeated at night. 
In large dairies this work is done twice a day. If any butter 
is made in these dairies, a certain portion of milk has to be set 
apart for the purpose ; otherwise the whole of the evening's milk 
at once goes into the cheese-tub, such a portion being heated as 
suffices to raise the whole to the temperature required, after which 
the rennet is added and the morning's proceedings are repeated ; 
and the labours of the dairy, beginning at 5 in the morning, are 
not over till 8 or 9 at niffht. 
On two or three successive days the cheeses are taken out of 
their vats, again rubbed with salt, and returned to the press. In 
three days they are taken to the cheese-loft and there turned, at 
