Archive image from page 304 of Dairy farming being the. Dairy farming : being the theory, practice, and methods of dairying dairyfarmingbein00shel Year: 1880 DERBY CHEESE-MAKING. 235 turn or two of the handles now and then caused the whey to spurt out freely from the cui-d, and a lijjht or heavy pressure could at will he obtained ; hut it had the disadvantage of not following- up its â work, and so required frequent attention. Lastly, the young cheeses were placed under heavy stone- presses (Fig. 117), many of which are in use to this day, and here they would remain, being dry- clothed and
Archive image from page 304 of Dairy farming being the. Dairy farming : being the theory, practice, and methods of dairying dairyfarmingbein00shel Year: 1880 DERBY CHEESE-MAKING. 235 turn or two of the handles now and then caused the whey to spurt out freely from the cui-d, and a lijjht or heavy pressure could at will he obtained ; hut it had the disadvantage of not following- up its â work, and so required frequent attention. Lastly, the young cheeses were placed under heavy stone- presses (Fig. 117), many of which are in use to this day, and here they would remain, being dry- clothed and salted at intervals, until ready to go to the cheese-room up-stairs. These lumbering Fig. 117.âStone-press. stone-presses do their work in a satisfactory sort of way, but they are very heavy to raise when the cheeses need turning. This was the old order of things. Later on the curd-breaker (Fig. 106, page Z'ZH) was introduced, and the curd-mill was invented. The curd-mill commonly used in Derbyshire dairies is the double-roller one seen in Fig. 118; the rollers are of wood, and the iron studs wind round them spirally in lines, and are so arranged that those of one roller do not clash with those of the other J while at each side they work through iron racks, which dear them of curd. These double- roller mills ai-e supposed to crush the curd less than the single-roller ones, though they break it up fine enough. Before the introduction of curd-mills the curd was always broken by hand, or ' crimmed,' in local parlance, before it was vatted preparatory to being put imder the stone-press; and this ojera- tion of hand-breaking, though it was laborious, did the least possible amount of harm to the curd 33 in the way of crushing it and setting some of the elements at liberty. When curd has been ground in the mill, and is again put under pressure, the whey
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