Archive image from page 589 of Dairy farming being the. Dairy farming : being the theory, practice, and methods of dairying dairyfarmingbein00shel Year: 1880 516 DAIRY FARMING. several (li'iiardnciils, l)iit, in tlic â rcatcsl tccluiical tiiii. in dianictcr. Those forms (Fifj. .337) are fin perfection in tlie clej)artments de la Meuse et hoops (l), resting' on a small mat of rushes (b) Marne. We give the description of the dairy placed on a table (a). The hoops are filled by Maison-du-Val near Revit;ny (Meuse), as de- carefully cuttinp: slices from the curd with a per- scribcd by Professor P
Archive image from page 589 of Dairy farming being the. Dairy farming : being the theory, practice, and methods of dairying dairyfarmingbein00shel Year: 1880 516 DAIRY FARMING. several (li'iiardnciils, l)iit, in tlic â rcatcsl tccluiical tiiii. in dianictcr. Those forms (Fifj. .337) are fin perfection in tlie clej)artments de la Meuse et hoops (l), resting' on a small mat of rushes (b) Marne. We give the description of the dairy placed on a table (a). The hoops are filled by Maison-du-Val near Revit;ny (Meuse), as de- carefully cuttinp: slices from the curd with a per- scribcd by Professor Ponrian :â forated tin spoon (Fig. 3.'5s). After some time The milk is collected in vans, on which tin the hoous are changed for others which are less Fi'', 3oG.âMiLK-HEATiNc; Apparatus. cans of 2 to 4 gallons capacity are placed. The milk is strained and then poured into large copper receptacles, where it is heated by steam, the receptacles having double bottoms (Fig. 33G). AVhen the wished-for temperature has been arrived at, the receptacles are ojicned and the milk runs in a kind of gutter into the cheese - making room, where it is received in buckets and poured into re- ceptacles, where the rennet is added. In about two hours and a half some cream has risen, which is taken off, as it would be detrimental to the uniformity of texture in the cheese. This represents only about 3 lbs. of butter per 100 gallons of milk. About fifteen minutes or half an hour after- wards, when the whey appears sufficiently clear above the cm-d, the latter is jait into forms which are made of three sizesâviz., Kiln., l;2in., and
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