Archive image from page 305 of Dairy farming being the. Dairy farming : being the theory, practice, and methods of dairying dairyfarmingbein00shel Year: 1880 236 DAIRY FARMING. per diem are made, it is also used for all the suliso- quent pressinjj to wliieh the cheeses are suhjected. In large dairies, however, a larg'er lever-press, that is compound in action (Fi<?. 119), is used for the later statjes of pressing. It is a very strong im- plement, exceedingly simple and easy to work, and thoroughly cflicient in all respects. Having two fixed upright bars on either side, the cheeses are al
Archive image from page 305 of Dairy farming being the. Dairy farming : being the theory, practice, and methods of dairying dairyfarmingbein00shel Year: 1880 236 DAIRY FARMING. per diem are made, it is also used for all the suliso- quent pressinjj to wliieh the cheeses are suhjected. In large dairies, however, a larg'er lever-press, that is compound in action (Fi<?. 119), is used for the later statjes of pressing. It is a very strong im- plement, exceedingly simple and easy to work, and thoroughly cflicient in all respects. Having two fixed upright bars on either side, the cheeses are always ])ressed perfectly even, whether there be one or half a dozen of them, and the amount of pressure can be regulated with the greatest ease and to the greatest nicety. That any one should still use the old stone-presses seems odd, but habit is strong. Over twenty yeai-s ago, Mr. George Travis, a practical dairy-farmer in Derbyshire, invented whev i running olT. Three cheeses can with ease be made by one person; and the curd is ready for the vat in considei-ably less space of time than the old method- of making occupied. Lading off the whey with bowls is obviated, and pressing and kneading the cuixi with the hands are not rccpiircxl. The whole of the utensils used can be cleansed in less than fifteen minutes. 2. A greater weight of curd is obtained from the same quantity of milk than can possibly be produced by the most experienced dairywoman with the old utensils. Tlie cheese is also far superior, and more uniform in quality. The evening's milk is sieved into the appa- ratus, unless it is preferred to set it up in pans for creaming, and the morning's milk added to it. The milk is coagulated, the curd broken, the bulk of the whey removed, and the curd made ready for press, by the aid of this apparatus, saving a great deal of sloppy, dirty work, relieving the dairymaid of much labour, and economising time. An improvement on Mr. Travis's invention is seen in Fig. 121, Pugh's
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