Archive image from page 299 of Dairy farming being the. Dairy farming : being the theory, practice, and methods of dairying dairyfarmingbein00shel Year: 1880 280 DAIRY FARMING. side of the checse-vat, in order to still further faeilitate the escape of the whey. The warmth of the oven is regulated according to the weather, between 70' and SO or so, and this in some instances, where the curd is lightly salted, induces a slight acidity in the curd ; during the night the curd settles down in the vat into a tolerably com- pact mass. The curd sometimes remains in the oven longer than the followin
Archive image from page 299 of Dairy farming being the. Dairy farming : being the theory, practice, and methods of dairying dairyfarmingbein00shel Year: 1880 280 DAIRY FARMING. side of the checse-vat, in order to still further faeilitate the escape of the whey. The warmth of the oven is regulated according to the weather, between 70' and SO or so, and this in some instances, where the curd is lightly salted, induces a slight acidity in the curd ; during the night the curd settles down in the vat into a tolerably com- pact mass. The curd sometimes remains in the oven longer than the following morning, in which event it is taken out, turned over, placed in a dry cloth in the vat, and replaced in the oven. When the cheeses are finally taken from the oven they are placed in the lever-press, providing there is a vacancy for them; but as it sometimes happens that these large cheeses have to remain in press a week, or even longer, those coming out of the oven have to wait their turn to go into press, unless ample press-room is provided to meet all contingencies. The comjiound lever-press shown in Fig. IH is an exceedingly valuable one for thick Fig. 112.—Cheshire Cheese-phess. cheeses, two of which it will accommodate very e;isily; and there are two bottoms in the press, each one independent of the other, the two cheeses are pressed quite even, whereas llicy would not be if they were jilaced one on the other without a rigid i)artition between them. This implement will press either one or two thick cheeses at will, or two, three, up to six thin cheeses, and as it can be raised or lowered by the handles, shown in the illustration, it is extremely simple and easy of
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