Archive image from page 301 of Dairy farming being the. Dairy farming : being the theory, practice, and methods of dairying dairyfarmingbein00shel Year: 1880 232 DAIRY FARMING. the room. Others, ag-:iin—and these are the most niimeri)iis—have only a stove in the cheese-room, and tliough this is a useful heat-producer it is objectionable, on the o-round of uirmjuuI distribu- tion of the heat produced. In Fi<;. lit is g'iven the f;round-i)lan of one of Lord Tollemache's recently erected and most a])- proved farm-houses, dairy-offices, and pijgeries attached. The milk-vat containing the eve
Archive image from page 301 of Dairy farming being the. Dairy farming : being the theory, practice, and methods of dairying dairyfarmingbein00shel Year: 1880 232 DAIRY FARMING. the room. Others, ag-:iin—and these are the most niimeri)iis—have only a stove in the cheese-room, and tliough this is a useful heat-producer it is objectionable, on the o-round of uirmjuuI distribu- tion of the heat produced. In Fi<;. lit is g'iven the f;round-i)lan of one of Lord Tollemache's recently erected and most a])- proved farm-houses, dairy-offices, and pijgeries attached. The milk-vat containing the evening's milk remains in the ' milk-house' all night, and ne.\t morning is wheeled into the making and press room. The general arrangement will be easily traced in the plan—the whey-vats for creaming, the pipe conducting the whey to the tank, the chain-pump to raise it to the cisterns, the meal-house, the cooking-boiler, and the general arrangement for feeding the pigs, all of which are contrived with a view to economy and efficiency. The adjacent cattle-sheds and other farm-offices are withheld from the plan, as not being jiertiuent to our present object of showing dairy arrange- ments. The time required to ripen Cheshire cheese varies with the method of making and with the season of the year, generally from two to four months. It does not necessarily follow that the bigger the cheese the longer it will be in ripening ; this depends on the method of making. Yet it may be stated that, on the ordinary farm-house system of making, the larger cheese will be the longer in ripening; at the same time, however, it is true that when the curd is properly warmed and acidified, as described in the earlier i)art of the present chapter, the cheese made from it will ripen as quick}' as a much smaller one that has been made without such manipulation. And in many cases, particularly where the curd is placed in an oven for a time, the ripening of the large Cheshire cheeses is promoted with
Size: 2531px × 790px
Photo credit: © Bookive / Alamy / Afripics
License: Licensed
Model Released: No
Keywords: 1880, archive, book, bookauthor, bookdecade, bookpublisher, booksubject, bookyear, dairy_farms, dairy_plants, drawing, historical, history, illustration, image, london_new_york_cassell_petter_galpin_co_, milk_plants, page, picture, print, reference, sheldon_john_prince, vintage
