122 
Cheshire Cheese. 
will probably be about an hour and a half. It will perhaps be neces- 
sary in cold weather to put hot water into the churn, and in warm 
weather to put in cold water, in order to attain this desirable object as 
to heat. 
From 100 gallons of milk there will 'not be less than 90 of whey, 
which should yield from 10 to 12 gallons of cream, or 3^ to 4 lbs. of 
butter. Tiie quantity of whey-butter per cow is about half a pound per 
week, taking the season through ; but with that small portion of cream 
of tlie evening's milk (to which I have alluded at p. 106) added, the 
farmer often churns as much as three-quarters of a pound of butter per 
cow per week, or from 20 to 25 lbs. \itr annum : 1 lb. of salt is sufficient 
for curing 37 lbs. of butter, if for present use. 
Cheese- Colouring. 
This ingredient is or should be annatto (or annotfo), the produce of 
the Bioca orellana of Linnjeus. It is, I believe, chiefly imported from 
the West India Islands, and used for dyeing. The colouring chiefly 
used in cheese-making is prepared by manufacturers in this country for 
the purpose. It gives the cheese that amber or cream-like appearance 
which is imfortunately required in order to please or deceive the eye of 
the London consumer. For the Manchester and Liverpool markets, 
and for home consumption, the Cheshire farmer rarely uses it in his 
cheese-making, as it is well known it does not improve, but if an inferior 
article is bought, and especially if much be used, it may deteriorate the 
flavour very much. Those who wish to be enlightened on this subject 
would do well to read the ' Essay on Cheese-Colouring,' written by Mr. 
Whitley of Stretton, published by Ridgway, in which it is clearly proved 
that the greatest bulk of the cheese-colouring used in this country is only 
an imitation of annatto, but sold by that name, and consisting of such 
ingredients as turmeric powder, potash, and soft soap or train-oil, well 
mi.xed to form a mass along with a little " real Spanish annatto." I 
cannot, for two reasons, here resist inserting a verbatim copy of a paper 
which was printed and published several years ago by a cheese-factor in 
Cheshire : Jirst, because it is an acknowledgment, on his part, that 
much bad colouring did then exist ; and, secondly, becaiise it contains 
' A Word of Advice to the Dairy-maid,' which shows what were con- 
sidered some of the defects of the dairy system at that time, and what 
in his opinion the remedies. Many dairy-maids even now would do 
well to attend to this latter advice. 
" LOOK YOU HERE, AND BUY 's COLOURING. 
" To all that may be concerned in making coloured dairies of cheese, 
begs to inform the users of annatto for the purpose of colouring, 
tliat he has for the last ten years felt sorry to his heart for great numbers 
of dairy-owners, to see such bad coloured dairies as lie in general has 
done, and the very great loss the owners thereof have annually met with 
on this account. 
