On Cheese-making in Home Dairies and in Factories, 279' 
take in as much salt as it will hold by rubbing and pressing ; 
this gets liquified by the exuding moisture and is absorbed. It 
is dry-clothed and changed in the press daily, and is in the 
press 4 or 5 days before being finally removed to the cheese- 
room, where it is turned at gradually-increasing intervals until 
ready for the market. 
Somersetshire. — The following is the method adopted in a 
dairy near Frome, in which district the Cheddar system has 
generally supplanted the comparatively thin cheese of North 
Wilts. During the evening, from 4 to 6 o'clock, the milk brought 
in from the cows is strained into the cheese-tubs, and into other 
tin vessels to cool. The milk is occasionally stirred ; and where 
tubs with false bottoms are used cold water is occasionally put 
under it during the summer months so as to more quickly cool it. 
Next morning the cream collected on the surface of the milk is 
skimmed, part of it being taken for butter ; in some dairies, 
however, all the cream from the night's milk is put in the 
strainer through which the morning's milk is being poured into 
the cheese-tub. Some makers heat a portion of the morning s 
milk adding the night's cream to it, so that it may be better 
incorporated with the whole body of milk, and thus left in the 
cheese and not wasted in the whey. The varying practice in 
this respect is said to depend on the soil ; some land allowing 
a larger quantity of cream to be taken from the milk, the cheese 
being still of sufficient fatness without it. But the practice 
varies also with the time of year. 
All the night's milk being put in the cheese-tub, and the 
morning's milk strained into the same, the quantity kept back 
lor heating is made hot enough to raise the whole to 80° or 86° 
Fahr., which is considered the proper heat for adding the rennet. 
After this has been added the tub is covered over with a cloth, 
and in about one hour the curd is expected to have set firm enough 
for breaking up. It is now probably 8 o'clock, A.M., and the 
cheese-maker then commences to break up the curd. In the 
first place he cuts it in lines crossing one another with a long 
knife, and immediately afterwards it is completely broken up 
by the curd-breaker, by which the whole is lifted and stirred 
sufficiently but gently. The curd is now allowed to settle for 
a quarter of an hour, after which some of the whey is baled out. 
The process of scalding now commences. Those who have not 
an apparatus for scalding — the double-coated tin cheese-tub, 
allowing hot-water or steam to pass round its contents — heat the 
mass in the cheese-tub by whey heated in the boiler. By 
8.45 A.M., or a little earlier, the first vessel of whey taken to the 
boiler has been heated to 120°, and is being gently poured into 
