112 
Cheshire Cheese. 
is round, and is perforated with holes at the sides and bottom for 
the whey to escape through (see a, Figs. 2 and 3). Before the 
curd is put in, a "cheese-cloth" of the coarsest kind, about one 
and a half yard long and a yard wide (or of dimensions sufficient 
to contain the curd), is placed in it.* In this the curd, after being 
broken, as before stated, is enveloped, and a " sinker," or strong 
circular board, which fits the inside of the tub, placed on it 
{h, Figs. 2 and 3). Upon this the screw (or lever press, if used) 
is let down, and the power gradually applied. 
To assist still further the discharge of the whey, long iron 
skewers are introduced through the perforations in the tub, with 
their points directed upwards, so that when the skewers are with- 
drawn there is a drain made for the whey to follow. These 
skewers do not remain in more than five or ten .minutes ; the 
pressure is continued a little longer. The curd is now cut through, 
in intersections of two or three inches apart, with a large dull 
knife, so as not to injure the cheese-cloth, and the edge or corner 
of the curd is cut off all round, and placed in the centre. After 
this the pressure is again applied, and gradually increased, and the 
skewers introduced and withdrawn as before, after the lapse of 
about fifteen or twenty minutes. The curd is then taken com- 
pletely out of the tub, cut into four or five pieces, and each piece 
broken separately with the hands to about the size of two or three 
inches square. A clean dry cloth is made use of, the curd folded 
in it, and again pressed and skewered. These operations are 
repeated until the whey is sufficiently extracted to admit of the 
curd being salted, which is the next part of the process. 
If the milk is set together at six o'clock, and the coagulation 
takes place in an hour and a quarter, the breaking, gathering, and 
preparation for salting is generally accomplished by eleven or 
twelve o'clock. 
I'his is merely mentioned as some guide to the neiu beginner, 
who may not be able to judge from the state of the curd when it 
is fit for salting. I may here observe that it is the practice in 
some dairies to salt the curd, whilst, in my opinion, there is too 
much lohey in it. 
The quantity of salt used is regulated by some old custori, or 
by the fancy or taste of the dairy-maid, and with about as good a 
chance of correctness as that with which she regulates the tempe- 
rature of the milk by the touch. That clever and experienced 
persons may determine the proper quantity of salt in this way 
tolerably well, I admit; but there are many others v/ho fall into 
error, and all for want of some fixed rule. If there be a certain 
* Checse-clotJis are linen, of a ratlier closer texture than canvas, and 
made for the purpose. The coarse kind are sometimes termed scretc- 
cloUis. 
