Construction and Heating of Dairij and Cheese Booms. 
superseded by hot water whicli is safer and more cleanly, and 
dilTuses the beat more etjuably. 
In the large dairies of Somersetshire, as also in other parts of 
England and Scotland, Cockey's cheese-making apparatus is 
employed, and with this is combined the heating apparatus for 
the dairy and cheese-room. From a saddle-shaped boiler, fixed 
in the boiler-house, iron pipes are laid to and from the cheese- 
tub in the dairy, conveying hot water to a chamber or false 
bottom beneath the tub. Pipes proceed from the same boiler to 
and surround the cheese-room, and descending from thence to the 
dairy, pass through it, and return to the boiler. Thus a com- 
plete system of pipes is laid, by which the milk and whey in the 
cheese-tub, and also the cheese-room and dairy, are heated. 
A cistern, containing sufficient hot water for all the purposes 
of the dairy servant, stands over the boiler, and the whole is heated 
by one fire. To heat the dairy and cheese-room, a cistern stands 
in one corner of the latter, half filled with water, and this supplies 
ail the pipes down to the boiler. As the water heats, so it cir- 
culates and does its work of hccating all the way round. At the 
top of the cistern is a pipe communicating with the open air, 
and forming a means of escape for accidentally created steam. 
As the water leaves the boiler it is turned in the direction 
required, by means of stop-cocks, and when the operation of 
cheese-making is completed, it is only requisite to stop one, and 
open another, for the heat to be transferred from the cheese-tub to 
the cheese-room. The pipes in the cheese-room are laid in the 
space between the cheese-stands and the skirting, thus throwing 
up the heat behind the cheese, where it is most required. With 
this system of heating, by a little attention, a tolerably uniform 
temperature of from 50° to 65° may be maintained during the 
winter months. It will also be found valuable, sometimes in the 
summer, when the atmosphere is hot and damp ; if the water be 
set on for an hour or two, it will soon dry the room, and restore 
to the cheese its wonted healthiness. This is the best method of 
heating known to me. 
Conclusion. 
Whatever we do should be well done, therefore every descrip- 
tion of cheese should be good of its kind. The finest can only be 
made from whole milk ; second quality, but good of its kind, 
may be made from milk with half the cream removed; and even 
skim cheese may be also good of its kind ; but there is no necessity 
ttiat the cheese of whole milk should be made inferior, and con- 
se([uently vary in value, as it too often does, from 5*. to 15s. 
per cwt. 
To ensure success, every impediment should be removed, and 
