Construction and Heating of Dairy and Cjieese Rooms. 30-9 
every facility rendered. When the cheese-makers of Scotland 
laid aside the old Dunlop method of cheese-making, and adopted 
the Cheddar method, they at once re-arranged their dairy and 
cheese-room to meet the requirements of the new system ; the 
result is that though they may not yet quite reach the standard 
of excellence of our best Somerset cheese, yet they surpass us in 
uniformity of quality. 
The Americans, who are also adopting the Cheddar system, 
spare no expense in providing every necessary convenience, 
erecting suitable factories * and cheese-rooms, and obtaining 
scientific and practical information from every available source. 
Mr. X. A. Willard, M.A., who paid a visit to the cheese-making 
districts of England, during the summer of 1866, in his official 
report, delivered before the American Dairymen's Association in 
the city of Utica, after speaking in the most laudatory terms of our 
dairy management and cleanliness, says, "as regards appliances 
for producing cheese, ice are greatly in advance of the English." 
Strange indeed that so important a matter as our dairy accommo- 
dation should be overlooked or neglected, seeing that the rent 
of the landlord and the income of the farmer are to be derived 
from it ! 
In the description of the dairy and cheese-room here given, I 
have had especial reference to the method employed in making 
Cheddar cheese, as being the most scientific yet simple, and 
involving the least possible labour, whilst the cheese is quoted 
the highest of any English cheese in the London and other 
markets ; but the arrangement of the dairy and cheese-room, 
above described, is equally suited to all dairy purposes ; it is 
inexpensive and simple, yet all that is required, enabling the 
best cheese-maker to produce a uniform dairy of cheese, and 
saving him from the mortification and loss now often inevitable. 
The unskilful maker would be also benefited by having proper 
appliances for making good cheese. 
In such a dairy of 30 feet in length and IS to 20 feet in width, 
the evening milk of 50 cows may be deposited in the cheese tub, 
and will keep sweet till the ^morning, as nature requires no other 
assistance than a dry room and thorough cleanliness. Another 
great advantage is that it obviates the necessity of Sabbath 
cheese-making, which is everywhere felt to be so objectionable. 
If our dairy farms were thus furnished, the country would 
derive the benefit of having a larger quantity of fine cheese, and 
consequently less of the inferior article. 
Marlisbury, near Bristol, 
* See Note, p. 310. 
