Archive image from page 298 of Dairy farming being the. Dairy farming : being the theory, practice, and methods of dairying dairyfarmingbein00shel Year: 1880 proper amount of salt is mixed with it—about Sh to 4 lbs. of salt per ewt. of curd, accord- ing to the fancy of the dairymaid. In some cases a portion of the salt is applied earlier than this—when the eui-d is placed on the racks to drain—and the balance at the time of grinding; in yet other cases a little salt is put in the milk at the time of setting it for coagulation, a little more perhaps before the grinding, and the remainder aft
Archive image from page 298 of Dairy farming being the. Dairy farming : being the theory, practice, and methods of dairying dairyfarmingbein00shel Year: 1880 proper amount of salt is mixed with it—about Sh to 4 lbs. of salt per ewt. of curd, accord- ing to the fancy of the dairymaid. In some cases a portion of the salt is applied earlier than this—when the eui-d is placed on the racks to drain—and the balance at the time of grinding; in yet other cases a little salt is put in the milk at the time of setting it for coagulation, a little more perhaps before the grinding, and the remainder after grinding. In the most approved methods the curd, after being ground and put in the Cheshire Cubd-mill. (Fig. 110). Before the grinding the curd is weighed, and immediately after the grinding the Fig. 111.—Vat with Curd in it. cheese-vat, is placed in an oven Avhich has been erected for the purpose, and not under a press, as is the custom in other parts of the kingdom. Fig. Ill represents the vat of freshly-ground curd as it is placed in the oven; a is the wooden cheese- vat, B the cylinder of perforated tin, and cc the skewers that are inserted to help out the whey. 'When the vat is removed from the oven, the curd will generally be found to have settled down a good deal, and a narrower cylinder of tin then replaces the wider one. The oven in question is sometimes, in order to economise heat, placed in the inner wall dividing the kitchen from the dairy, so that the kitchen fire serves to heat the cheese-oven without any additional expenditure of fuel. The curd is put loosely in the vat, and without any pressure at all is placed on a shelf in the oven, where it usually remains until the following morning only. Some- times there are two or three cheeses in the oven at once. The warmth of the oven helps the remainder of the whey to leave the curd, and skewers are inserted through the mass of the curd in a lateral direction through holes in the
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