228 ILLUSTRATED STOCK DOCTOR. 
gently by hand within it. The vats will hold a cheese of 70 or SO up Ht 
100 lbs; and tin hoops, placed within them, are used to eke then! out, 
and give capacity for a larger quantity of curd if necessary. After stand- 
ing in the vat, with a weight upon it, from one to two hours, according 
to the weather, it is turned over and put, still in its vat, into the oven, — ■ 
a warm chamber in or near the brickwork of the dairy chimney — whBre^t 
remains at a temperature of 90 deg. to 100 deg. during the night. BVsfh 
when in the press and here the cheese is skewered, skewers being tfiVSIt 
into it through holes in the vat and every now and then withdrawn, Ms 
to facilitate the drainage of the whey. The cheese is taken out of tho 
vat in the morning and turned upside down in a fresh cloth. It is in the 
press three days, and it is turned in the press twice a day, being dry- 
clothed each time. It is then taken out dry-clothed, bandaged, and re- 
moved to the cheese room, where it is turned daily, and at length only 
•occasionally,- until it is ready for sale. In some dairies all skewering is 
dispensed with, and no pressure is used at the time of making, nor for 
two days afterwards, but the wliey is allowed to run out of its own accord . 
Cheese manufactured in this way requires from 5 to 7 days in drying,, but 
afterwards matures more quickly for market. 
The cheese varies considerably in quality throughout the year, the 
earlier make of March and April being considerably less valuable than 
that of Summer and early Autumn. Some of this varying quality is 
owing to the quality of the milk, the cows being house-fed ; but more of 
it is, in all probability, ..owing to the necessity of holding a portion of 
curd over from day to day, when the quantity is insufficient to make even 
one, or it may be two, full-sized cheeses daily. In such cases it is com- 
mon to make one full-sized cheese, and hold the remainder of the curd 
over till the next day, keeping it wrapped up on the drainer or pan, and 
grinding it up iu the curd-mill along with the curd of the next morning. 
• How to Sell Butter. 
There is never any difficulty in selling good butter at a liberal price in 
any market, however low grease butter may be. The maker of prime 
butter need never be in a hurry to sell. The butter once made, will 
keep. But it will not be necessary to keep it. There are always partic- 
ular people in every town, however small , who are ready to take good 
butter at good prices. Thus it is usual for makers to contract to supply 
during the year at a stipulated price. During the flush season of grass, 
butter is packed down, to be drawn on when needed. Thus the manu- 
facturer always has a supply on hand, and the customer is more than satis- 
fied to have a good, sweet lump of butter on his table every day in th* 
