Archive image from page 303 of Dairy farming being the. Dairy farming : being the theory, practice, and methods of dairying dairyfarmingbein00shel Year: 1880 -iU DAIUV FARMING. iicial aids, aiul that the Stilton system ailiiiits of the development of acidity in the eurd, whieh is a ffreat help in causing cheese to be more manaf:- ahie. In no dairying district in tlie Islands has, we believe, the land been more improved than in Derljyshire, and in that county it is commonly believed to be at all events expedient to skim a portion of the milk, in order that the cheese ma\- 'stand' better, and
Archive image from page 303 of Dairy farming being the. Dairy farming : being the theory, practice, and methods of dairying dairyfarmingbein00shel Year: 1880 -iU DAIUV FARMING. iicial aids, aiul that the Stilton system ailiiiits of the development of acidity in the eurd, whieh is a ffreat help in causing cheese to be more manaf:- ahie. In no dairying district in tlie Islands has, we believe, the land been more improved than in Derljyshire, and in that county it is commonly believed to be at all events expedient to skim a portion of the milk, in order that the cheese ma\- 'stand' better, and that it may not bulge and crack, or become otherwise unmanageable. The old-fashioned circular tin or brass ' cheese- kettle ' is generally used in Derl)ysliire farm- houses, and the cheese is usually made in the ordinary kitchen of the house; it is seldom that a room is provided specially for making the cheese in, and the equipment generally is less finished than we find in certain other districts; neverthe- less, great improvements in these matters have been brought about in the past twenty or thirty years. Though we have seen in use within a recent period various dairy utensils of wood, and even a cheese-tub of the same -material—hence the name—wood is now almost wholly discarded, and tin, or brass, or glazed earthenware, as the case may be, has taken its place. The vessel in which the milk is coagulated is generally of tin, though sometimes of brass, the milking-pails are no longer of wood, but of tin, unless in very conservative establishments, and the pans in which the milk is sot to cream are of glazed earthenware or of tin. When the manufacture of malleable glass is a suc- cess, that will be the best material of which the last-mentioned vessels can be made. Thirty years ago the cheese-making apjiliances in Derbyshire dairies were as a rule very primitive in character. Curd-breakers and curd-mills were unknown, except in a few of the more advanced dairies, and lever-
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