. The book of the farm : detailing the labors of the farmer, steward, plowman, hedger, cattle-man, shepherd, field-worker, and dairymaid. Agriculture. 316 THE BOOK OF THE FARM SUMMER. Strongly hooped, and is furnished with a sub- stantial bottom, pierced with holes, to allow the whey expressed to flow away, and a strong wooden cover cross doubled. It is of advan- tage that the cover fit the vat exactly, and that the vat have as little taper interiorly as possi- ble. In some parts, as in Cheshire, cheese-vats are made of tin, with holes in the bottom. The old and inconvenient form of cheese-pre
. The book of the farm : detailing the labors of the farmer, steward, plowman, hedger, cattle-man, shepherd, field-worker, and dairymaid. Agriculture. 316 THE BOOK OF THE FARM SUMMER. Strongly hooped, and is furnished with a sub- stantial bottom, pierced with holes, to allow the whey expressed to flow away, and a strong wooden cover cross doubled. It is of advan- tage that the cover fit the vat exactly, and that the vat have as little taper interiorly as possi- ble. In some parts, as in Cheshire, cheese-vats are made of tin, with holes in the bottom. The old and inconvenient form of cheese-press, as well as the new and convenient one, are both found ficrured and described below by Mr. C,,. , > , . r . • * 1 V. THE CHEESE-VAT. Slight. In some dairy distncts large cheeses are subject to immense pressure. In Cheshire the cheese is subject to three presses, the first giving a pressure of -1, a second of a ^, and a third of 1 ton weight. There the cheeses being unusually large, are bound round with fillets of linen until their form attains consistency. (2068.) After the cheeses have been suflficiently pressed, they are put into the cheese-room h, fig. 33, which should not be exposed to too much heat, drouth, or damp, as heat makes cheese sweat; drouth dries them too quickly, and causes them to crack ; and damp prevents them harden- inor and. wonning:, and causes them to contract a bitter taste. Cheeses be- ing exposed to a cool, dry, and calm air upon the shelves in, will dry by degi-ees, and obtain a firm skin. The skin becomes harder by being dip- ped in hot water, but I see no benefit to be derived from such a practice. They should be wiped with a dry cloth, to remove any moisture that may have exuded from them, and turned daily. To expedite the process of turning and rubbing, a cheese-rack, such as is figured below, has been in use in England, and found to answer the purpose. New cheeses, as they are made, are set in the rack, while as many of the oldest are rem
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Keywords: ., bookcentury1800, bookdecade1850, booksubjectagriculture, bookyear
