Report on Checse-maMng hi Derbyshire. 
539 
taken in this operation to prevent the whej getting- white, which 
would cause a loss of quality in the cheese. Half an hour is 
tlius occupied 5 a few minutes are allowed for the curd to settle, 
Avhen about one-third of the wliej is dipped off. A canvas 
material is then sunk by the hand over the curd, which is 
gathered into the centre of the tub, and the edges of the cloth 
placed under it, thus making a very effectual strainer, preventing 
any curd passing off with the whey, which at this stage escapes 
through a tap about 9 inches from the bottom of the tub, and 
afterwards by another fixed at the bottom. A stout perforated 
board, fitting the interior of the tub, is placed on the curd, and 
pressure applied by a screw, conveniently fixed over it, for thirty 
minutes. The curd, which is now of the consistency of cream- 
cheese, is broken into pieces by the hand, and piled in the centre 
of the tub. The cloth is again placed over and under it, the per- 
forated board put on, and screwed down. When these operations 
of breaking the curd, piling it, placing the cloth, and screwing 
down the perforated board have been repeated three several 
times, the curd is vatted and pressed for ten minutes, then 
ground and vatted in sizes varying from 12 lbs. to 30 lbs. 
The cheeses are then put into the press for ten minutes, 
then taken out, the edges pared, pressed another ten minutes, 
again taken out and pared, and a dry cloth put on ; after 
which they remain in the press for five hours. The cloth is once 
more changed, and the day's work is finished when they are put 
into the press for the night. During any interval in which the 
dairymaid is not engaged in the cheese-making of the day, she 
is occupied in well rubbing salt into the cheeses made the 
previous three daj-s. On the fourth day they are supposed to 
have received pressing and salting enough, and are removed 
jrom the vats, washed in warm water, bandaged, taken to the 
cheese-room, and at five months old are considered fit for sale, 
Mr. Milner has taken many prizes for his cheese at various 
local Shows, and they are disposed of almost entirely in the 
neighbourhood at good prices. Some of tliem were bored for 
the Judges, and, although not mild enough for consumers of 
fine Cheddars, were rich in quality, and would be thought very 
prime by many with a crust of bread and glass of Burton. The 
enormous amount of labour entailed on the dairymaid in the 
manufacture of this kind of cheese will probably check any 
very great anxiety on the part of many readers of this Report 
to enter the lists in competition with Mr. Milner for the like 
honours he has so often taken. 
The pigsties are, no doubt, on this farm a source of consider- 
able revenue, being tenanted by a number of capital white pigs, 
easily and profitably fattened on whey mixed with purchased rice- 
