CATTLE, DAIRYING. 
225 
the temperature of the dairy be kept equal, and if pure water be used. 
This is all that is required, besides attention to a few simple ruler 
These wo have given, and there leave the subject. 
The making of cheese depends almost entirely upon chemical action. 
Unless the conditions are right, good and uniform cheese cannot be made. 
These conditions can hardly be obtained in a farm house. Hence cheese 
so made is never uniform, except in rare instances now and then in the 
hands of a perfect cheese maker. Such, if this strikes their view, 
should lose no time in building a factory, or engaging one already built. 
Hence It would be a waste of space to enter into the details of cheese 
making even in a general way. Yet many will want to make some cheese 
and we append an account of the process of some celebrated English 
brands from the pen of Sir. John Chalmers Morton, of England, who 
has written upon the subject in the following concise yet comprehensive 
manner; . . ~~ 
Cheddar Cheese. 
' “The Cheddar cheese shall be described as it was carried on upon the 
farin' of the late Mr. Harding, of Marksbury, Somersetshire, who was 
one of the best makers in England, and who did good work for cheese- 
making In Ayrshire and other counties and districts which he and Mrs. 
Harding visited on the invitation of agricultural societies and others for 
the purpose of giving instruction in the manufacture of this kind of 
•cheese. 
“The morning's and evening’s milk are together brought to a temper- 
ature of 80 degrees Fahr. If the night has been warm, a temperature 
of 78 degrees will give as great effectiveuo • to a given quantity of 
rennet as one of 82 or 84 deg. would give if the milk had been at a 
lower temperature for some hours of a cold night. The evening’s milk 
naving been placed in shallow vessels during the night to cool, and having 
been stirred at intervals during (he evening E i’ med in the morning, 
and the cream, with a portion of the milk, is heated up to 100 deg. by 
floating it in tin vessels on the boiler. The whole f it is then poured 
through a proper sieve into the tub — into which th< morning’s milk is 
being also strained as it arrives — so as to raise the whole, as I have said, 
to from 78 to 82 dag. Fahr. This, tub may be a large tin vessel, capable 
of holding 150 gallons, and provided with false bottom and sides, 
enabling hot or cold water to bo passed under and around its contents. 
The rennet, made from two or three dozen veils, in as many quarts of 
salt water, and allowed to stand three weeks, ;s added — half a pint to 
100 gallons — and the curd sets in about half an hour. The small veils c> 
