THE WISeONSIN FARMER.



scythes, and down with the brush in the fence
corners and elsewhere. Slovenliness on a farm
is worse than almost anywhere else. Farmers,
don't eompel us to be ashanied of your prem-
ises any longer on this score!

[From the Jour. of the Bath and West of England Soc.]
     The Manufacture of Cheddar Cheese.

 BY ALEX. M'ADAN, KIHEILT, WIGTOWNS5HRE.

 For various reasons, I prefer making my
 cheese according to the Cheddar system. If
 the system is carried out with care and intelli-
 genoe, one is almost certain of obtaining a lot
 more uniform and excellent in quality than
 could possibly be made on the old Dunlop sys-
 tem.  The latter is neither so easy ner so
 cleanly. In regard to quantity, I have found,
 after weighing the milk with the utmott care
 for two successive days, and making one-half
 on the Cheddar mode, and the other half on
 the Dunlop, that the result is always in favor
 of the Cheddar.
 The difference, however, in the price of the
 two kinds of cheese is important. In 1869 I
 sold my whole stock made in that season at
 rather over 14s. 6d. a stone of 24 Ibs. In 1860
 I sold all my cheese, made between 23d March
 and 22d November, at upwards of 16#. a stone.
 Last year I sent the whole to an agent in Lon-
 don, and, after deducting all charges, had a
 return of nearly 14r. 6d. a stone.
 On the other hand, I have known of no Dun-
 lop cheese sold during the last five years which
 has realized anything like what I have done.
 The difference has been at least 3s. per stone
 in favor of Cheddar.
 I make my ,cheese once a day. The even-
 ing's milk, as soon as it is drawn from the
 cows, is put into shallow tin boynes [vats or
 tubs] to cooL Next morning this is put through
 a very fine wire seive into the steeping tub,
 while the morning's milk is added as carried
 in from the byre [cow-house]. In May, and
 the four succeeding months, the milk put in
 this manner together in the evening and morn-
 ing will generally have a temperature of 800
 Fahrenheit.  If it is not so high, a little of
 the evening's milk is warmed in boiling water
 to raise the whole to the above temperature.
 After this the sour whey, annatto, and as much
 rennuet as will coagulate the whole in an hour,
 are added, and wel mixed.
 I generally put in about 4 to 5 quarts of
 very sour whey to about 140 gallons of milk.
 As soon as the cuj'd is properly formed, I com-
 mence to break it with a hand-breaker made
 of tin and wire, which is somewhat lke a rid-
 dle, and having a wooden handle abou 3 feet
 long affixed to the middle... When partially
 bro-en, the curd is allowed to subside a little.
 As much whey is then drawn off and heated as



will bring the whole up to attemperature of
800. Afte; this, breaking is resumed, and the
temperature maintained by adding more heat-
ed whey.
  Nothing further is done for the next hour
but to draw off and heat as much whey as will
raise the temperature to 100°. At the end of
the hour a portion of the whey is run off, and
the curd is at terwards very gently broken with
a shovel-breaker.
  An assistant now gently pours as much heat-
ed whey as will once more raise the tempera-
ture to 1000.  During the time the whey is
pouring, the whole is actively stirred, but aft-
erwards more gently, till the curd has acquired
proper firmneos. I cannot say how long it may
be necessary to stir. If too much acid is pre-
sent less time is required, and if too little acid,
more is necessary. The time will vary, ac-
cording to these circumstances, from 25 to 40
minutes
  When stirring is finished, the curd is left
half an hour, and then the whey is all drawn
off. One side of the tub is raised a little to
allow this to take place more perfectly. The
curd is then heaped up to the highest side of
the tub, covered with a cloth, and left for hall
an hour. AM this interval it is cut into large
slices, turned upside down, covered up, and
left for another half-hour. Then it is torn in-
to thin stripes and spread on a cooler, on which
it is allowed to lie for another half-hour. After
thus being turned upside down, it is left an-
other half-hour longer.
  The curd is then vatted and put into the
press, on which 28 lbs. are suspended for about
20 minutes. Afterwards it is taken out, mill-
ed, and salted.  Cheshire salt is used at the
rate of two lbs. to the cwt. It is salted in the
cooler, and if it is above the desired tempera-
ture, it is allowed to lie, perhaps for half an
hour, and stirred up once or twice. Our dairy
being very warm, I am unable to cool down
the curd as low as I would wish before making
it up.
  On referring to my diary, I find that not one
of the cheese I exhibited at Kilmarnock was
below 68 Tbs. when vatted.  The cheese is
made up between two and three o'clock p. in.,
and a dry cloth put on the same evening.
What I make on Monday is carried to the
cheese room on Thursday. Each cheese only
gets one dry cloth daily.  The room is over
the dwelling house and dairy. Its tempera-
ture during summer ranges between 65° to 80°.
The specimens of cheese I exhibited at Kil-
marnock were not subjected to any artificial
heat.
  I use an oak steeping-tub in preference to
any other.  AU the implements and utensils
are kept as sweet and clean as possible. The
weight or pressure put upon the cheese is the
same throughout the different stages of the
manufacture.



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