. Dairy farming : being the theory, practice, and methods of dairying. Dairy farms; Dairy plants; Milk plants. Fig. 106.— an inch square. The operation of hreakiiiy is at first performed very slowly and carefully, and in the course of a quarter f)f an hour or so tlie curd in the bottom of the vat is raised \vith a skimmer,gont]y broken up b\' hand, and iu- term i xed with t he rest, during which,wliere a double-shelled vat is used, hot water is poured into the space to raise the temperature of the curd more or less, and the process of breaking with the tin breaker is resumed an
. Dairy farming : being the theory, practice, and methods of dairying. Dairy farms; Dairy plants; Milk plants. Fig. 106.— an inch square. The operation of hreakiiiy is at first performed very slowly and carefully, and in the course of a quarter f)f an hour or so tlie curd in the bottom of the vat is raised \vith a skimmer,gont]y broken up b\' hand, and iu- term i xed with t he rest, during which,wliere a double-shelled vat is used, hot water is poured into the space to raise the temperature of the curd more or less, and the process of breaking with the tin breaker is resumed and con- tinued for some ten or fifteen minutes longer. The curd then settles to the bottom, and is gathered toward the Tipper end of the vat, while the whey is being removed Ijy means of a syphon, a ladle, or a whey-plug, as seen in Fig. 105. The last-named is the latest method employed, and it is a feature in the new milk-vat. Fig. lOJ-, which has been received with much favour in Cheshire dairies. In Fig. 107 is seen an improved curd-breaker, whose base is shaped to fit the bottom of the milk-vat (see Fig. 105). It is also used to gather the curd towai'd the upper end of the vat. It has hitherto been usual to have a special curd- drainer, a rather shallow apparatus, built of wood throughout, and standing on four legs—size, 5 feet by 2 feet 2 inches, and about 15 inches deep (see Fig. 108). The drainer has a false bottom—that is, loose— consisting of the racks which are seen standing inside. On the false bottom is spread a strong coarse cloth, and on the cloth the curd is placed. The cloth is large enough to completely wrap up all the curd, which then remains about an hour. Fig. 107.—Improved Please note that these images are extracted from scanned page images that may have been digitally enhanced for readability - coloration and appearance of these illustrations may not perfectly resemble the original Sheldon, John Prince. London ; New York : Ca
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