515 
HOSE 
twelve ; at which time the rennet has fufficiently operated. 
It is now ftirred up, and left to Hand a fhort time. Part 
of the whey is then taken out, and the copper again 
turned over a fire fufficiently brifk to give a ftrongifh 
heat, but below that of boiling. A quarter of an ounce 
of faffron is now put in to give it a little colour ; and it is 
well ftirred from time to time. The dairy-man frequently 
feels the curd. When the fmall, and, as it were, the gra¬ 
nulated parts feel rather firm, which is in about an hour 
and a half, the copper is taken from the fire, and the curd 
left to fall to the bottom. Part off the whey is now 
taken out, and the curd brought up in a coarfe cloth 
hanging together in a tough (late. It is then put into a 
hoop, and about half a hundred-weight laid upon it for 
about an hour; after which the cloth is taken oft', and 
the cheefe placed on a flielf in the fame hoop. At the 
end of two, or from that to three, days, it is fprinkled all 
over with fait; the fame is repeated every fecond day for 
about forty or forty-five days, after which no further at¬ 
tention is required. While felting, they generally place 
two cheefes one upon another; in which ftate they are 
laid to take the fait better than fingly. 
In making Stilton cheefe, the procefs, according to 
the Agricultural Report of Leicefterftiire, is this: The 
night’s cream is put into the morning’s new-milk with 
the rennet, and when the curd is come it is not broken 
as is done with other cheefes-, but taken out with a foil- 
difhail together, and placed in a fieve to drain gradually; 
and as it drains kept gradually prefled, till it becomes 
firm and dry; then placed in a wooden hoop, and after¬ 
wards kept dry on boards, turned frequently with cloth 
binders round it, which are tightened as occafion requires. 
The method of making green cheefe is this: For' a 
cheefe of ten or twelve pounds weight, about two hand¬ 
fuls of lage and < 5 ne of marigold leaves, and a little par- 
lley, are bruifed and fteeped one night in milk. Next 
morning the greened milk is ftrained off, and mixed with 
about one third of the whole quantity to be run. The 
green and the white milk? are then run feparately, keep r 
ing the two curds apart until they be ready for vafting. 
The method cfi mixing them depends on the fancy of the 
maker. Some'crumble the two together, mixing them 
evenly and intimately; others break the green curd into 
irregular fragments, or cut it out in regular figures with 
tins for this purpofe. In vatting'it, the fragments or 
figures, are placed on the outfides. The bottom of the 
vat is firft fet with them, crumbling the white or yellow 
curd among them. As the. vat fills, others are placed at 
the edges, and the remainder buried fluff) with the top. 
The after-treatment is the fame as that of common cheefes. 
The produce of a dairy of cows, where the milk is 
converted into cheefe, is varioufly ltated by different far¬ 
mers. In fome dilcrifts two hundred-weight and a half 
from each cow, whether a good-or bad milker, if at all 
in milk, is confidered a good annual return. .In others, 
the average runs as high as three; and in Wiltlhire in 
particular from three and a half, to four is the ufual 
quantity. From accurate calculations made by Mr. Mar- 
fhall, and thefe feveral times repeated, he found that in 
Gloucelterfhire-about fifteen gallons of -milk were requi- 
fite for making little more than eleven pounds of t<vo- 
meal cheefe, and that one gallon of new-milk- produced a 
pound of curd. It is the general opinion of dairy-farmers, 
that the produce of from two and a half to three and a 
half acres of land is neceffary to maintain a cow all the 
year round. Taking, therefore, the medium of the three 
averages of cheefe above-mentioned (amounting to 355lbs. 
from each cow), the quantity of cheefe by the acre is 
nSl,bs. Every calculation of this kind muft, however, 
be extremely vague and uncertain. The correctnefs of 
this is, however, to a confiderable degree confirmed by 
Sir William Petty’s Statement, in his Political Economy 
of Ireland, in regard to the quantity of milk which he 
fuppofed the cows in that country to yield in the year, 
viz. “for ninety days three gallons, for other ninety days 
A N D R Y. 
one gallon ; for the next ninety days a quarter of a gal¬ 
lon, and for the remainder of the year none, making in 
all three hundred and eighty-four gallons; which, confi- 
dering that in every dairy a certain quantity of cream is 
abftrafted before the milk is put into the cheefe-tub, it 
may be fuppofed, when converted into one-meal or two- 
meal cheefes, to make little more or lefs than 35fibs, as 
has been juft ftated. For other particulars fee the article 
Cheese, vol.iv. p. 136-137. 
Of fo much importance is a plentiful fupply of pure 
water to the regular produfiion of good and fweet butter, 
as well as to the .general cleaniinefs of the dairy-room 
and its various implements, that no'farmer fhould think 
of entering upon this bufinefs in a large way without le- 
lefling fome favourable fpot by the fide of a pure peren¬ 
nial fpring, for the purpofe of erecting his dairy-houfe. 
And as this bufinefs. muft be carried on in fituations 
where the water cannot be far from the furface of the 
ground, there would be little difficulty, by the aid of 
the boring-augur figured and deferibed under the article 
Draining, vol. vi. p. 62, in afeertaining fuch a fpot. 
The expeiriments of two or three days, perhaps only of 
as many hours, would fecure a convenience incalculable 
in its value, by favirig the labour of water-carrying, 
pumping, or drawing from the well ; and bring up the 
fpring into obvious view; and, where the farmer could di- 
reft its courfe in whatever way might be molt convenient, 
fupply refervoirs, and feed pools for the cattle. By the lide 
of this he might erect his Dairy-houfe, according to the: 
plan delineated in the Hufbandry Plate III. fig. 1 ; where. 
A reprefents the milk-houfe, with the coolers; the flab 
for receiving the butter upon after it has been made up ; 
and the cocks for drawing off the milk from the coolers. 
B, the churning-room ; with a large and fmall boiler or 
copper for fealding the implements, and other ufes. C, 
a room for airing or drying utenfils, and which may alia, 
be ufed as a laundry. ' 
Fig. 2, An improved barrel-churn, with wheel! 
Fig. 3, Rowntree’s improved butter-churn, for large 
dairies. 
Fig. 4, Bowler’s new pendulum churn : A is the 
body of it; B, an opening by which the cream is intro¬ 
duced ; C, the cover of the large opening, the fmall hole 
on the oppofite fide not being fhown ; D, the gudgeon, 
on which the body hangs ; E, the upper larger pulley; 
F, theTmaller pulley fixed on the axis or gudgeon ; GG, 
the rod of the pendulum fufpended from upper pulley E; 
H, bob of pendulum ; I I; the handle,, fwinging in the 
form of the dotted line KK ; L, the trough for hot or 
cold water ; M, a projecting piece of wood for fupporting 
the handle, I, when the churn is not at work. 
Fig. 5, A cheefe-prefs on the principle, of the lever. 
Screw-preffes are, however, common in moft, daries, as be¬ 
ing more convenient and more eafily managed. 
But in many dairy-farms which happen to be fituated 
in the vicinity of large cities or towns, it is inconceiva¬ 
ble the property that has been realized by pence and far¬ 
things, in felling the milk to perfons who carry it away 
every morning and evening for fale, whereby all trouble 
and lofs is at once eluded, and the ready money paid. 
This practice went on. for years to the great emolument 
of fiich private farmers, till their landlords, accidentally 
difcovering the fource of their tenants’ wealth, gradually 
raided their rents till they were more than doubled; very 
fairly arguing, that it was the locality of their eftales, 
and- not. any extraordinary exertion or induftry of the 
farmer, whereby he was enabled to enrich himlelf. But 
this is not to be mentioned with what is‘done in the city 
and vicinity of London by the profits on milk, or rather 
by the fcandalous impofitions played off upon the public. 
In the Survey of the County of Middlefex, it is ftated 
that, from the faffs which are there brought forward, it 
would feem that there are kept, for the purpofe of fmiply¬ 
ing the capital and its vicinity with milk, "about "the 
number .of eight thoufand five hundred miich-cp.ws; and 
that*, 
