On Lard Cheese. 
227 
motion about the centre of the vat is given to this shaft at the 
same time that it revolves upon its own axis. The agitator is 
furnished with long teeth, which reach to the bottom of the tin 
vat. They are set spirally on a wooden cylinder. Thus, in 
operation, while the agitator revolves on its own axis, the shaft 
l)v which it is carried swings about the centre of the vat, bring- 
ing it to every part of the vat, and agitating the whole mass of 
curd perfectly and evenly. As soon as the agitator begins to 
work in the process of scalding and cooking the curd, a current 
is formed around the vat, which keeps every particle constantly 
in motion, and removes the danger of uneven cooking. The 
motion of the agitator being uniform and steadv, the curd is 
handled more carefully, and with less loss in the whey, than 
is usual with the hand stirring. When not in use, the agitator 
is readily lifted out of the curd and tipped back until it stands 
vertically over the centre of the vat. An arm is also provided, 
to which knives for cutting the curd are attached. 
In the trial, about 6000 lbs. of milk were in the vat, and 
when the curds were ready to cut, a horizontal knife was 
attached to the iron arm, which moved slowly about the vat. 
Afterwards the perpendicular knife was attached, cutting the 
curd perpendicularly. The common knives were used in this 
operation, but I understand that knives specially adapted to the 
machine should be used. The operation of cutting appeared 
to be satisfactorily performed. When it came to stirring the 
curds, the advantages were very apparent, and elicited com- 
mendation from those present. The whey was drawn from the 
bottom of the vat at a point near the outer edge. The vat was 
then tilted, the agitator working equally well on the incline, 
and keeping the curds fine and in good condition for salting. 
Finally the salt was applied, and the agitator did the stirring, 
incorporating the salt evenly, and leaving the curds in excellent 
shape for the press. The advantage of this machine for keeping 
all parts of the curds exposed to the atmosphere for any length 
of time desired is a commendable feature, which will be at 
once recognised by cheese-makers. The agitator does the work 
of the curd-mill, and obviates its use. 
I think that all present were well satisfied with the trial as a 
success, and that Mr. W ire had made a great and exceedingly 
useful improvement for manipulating the curds in cheese- 
making. There is one question, however, which occurred to 
me, as it did to some of those present at the exhibition. It is 
this : These vats are made to manipulate from 10,000 to 
12,000 lbs. of milk or more in one vat, and the massing of a large 
body of milk from different patrons, when some happens to be 
bad, must affect the whole mass injuriouslv. Under the pre- 
Q 2 
