538 
Report on Cheese-making in Derhysliire. 
dry cloth put on, again pressed, and allowed to remain without 
further disturbance for 4 hours, when it is taken from the vat 
and about 1 lb. of salt rubbed into it by the hand over all the 
exterior. This salting is repeated during the next three days, 
when the cheese is taken from the press, washed in warm water, 
and placed in a room heated to 70° by means of three open pipes 
passing from an outer room through the kitchen-fire into the 
cheese-room above. Thus a very economical heat is obtained ; 
the only objection being its sulphurous smell. After twenty 
days the cheeses are placed in a cooler room, and at three months 
old are considered fit for sale. 
The operations thus described entail a great amount of labo- 
rious work, and by the time they are concluded rest must be 
welcomed. The wife of Mr. Carrington's trusted foreman on this 
farm, Mrs. Stevenson, has made the cheese for several years, and 
with the aid of only one person takes the charge of her house and 
family, and does the entire work of the dairy ; and without the help 
of conveniences and labour-saving appliances, found in many 
dairies, she makes a fine class of cheese, commanding uniformly 
high prices ; and in the cheese-room can be seen a collection 
of certificates and awards of prizes given by the Derbyshire, 
Staffordshire, Liverpool, and Manchester, and other Societies, 
besides two, value oO/., awarded at the Kilburn Exhibition of 
the Royal, 
The next process to be described, differing somewhat from Mr. 
Carrington's, is that seen in operation in July for Derbyshire 
cheese-making at Mr. Milner's, Alfreton. The dairy manage- 
ment on this farm affords a curious illustration of divergence of 
opinion amongst practical men as to the relative advantages of 
milk-selling v. cheese-making. The farmhouse, situated on 
a gentle slope some quarter of a mile from the railway station, 
is very small, and the dairy-room by far the worst of that of 
any of the competitors. It is most inefficient in its require- 
ments as such, and it has also to serve as the larder and pantry 
for the family. Yet, with all these disadvantages, and the great 
facility for cheap delivery of milk to the station (as a hand-cart 
would most easily do it, thus dispensing with a horse), still 
Mr. Milner continues to make cheese, and would not take less 
than 8f/. per gallon for his milk, even during the summer 
months, knowing that he can make fully that price of it in cheese. 
The milk, about 50 gallons, was renneted July the 8th, at 
80° with " Hansen's Rennet," and it is considered most essential 
to thoroughly mix it with the milk. One hour is allowed for 
coagulation, when the breaking commences. This is done with a 
sieve-breaker, constructed of wires placed crossways, so as to 
cut the curd into about half-inch cubes. The greatest care is 
