Milk, cheese and butter, a practical handbook on their properties and the processes of their production . herefore be asquickly performed as possible, without waste. The curd should bepressed by the hand, or by a wooden rack (Fig. 112), to consolidate itbefore the last whey is removed, and afterwards placed in a hoop (Fig. THE DERBYSHIRE AND KINDRED SYSTEMS. 247 119), and put under a y^cntlc 1)ul increasing pressure, beginning with14 lbs. and ranging upwards to i cwt., or even more, before the end isreached. The ancient plan was to press with the hands on thefollower, and when the strength had
Milk, cheese and butter, a practical handbook on their properties and the processes of their production . herefore be asquickly performed as possible, without waste. The curd should bepressed by the hand, or by a wooden rack (Fig. 112), to consolidate itbefore the last whey is removed, and afterwards placed in a hoop (Fig. THE DERBYSHIRE AND KINDRED SYSTEMS. 247 119), and put under a y^cntlc 1)ul increasing pressure, beginning with14 lbs. and ranging upwards to i cwt., or even more, before the end isreached. The ancient plan was to press with the hands on thefollower, and when the strength had reached its limit in that way thedairymaid knelt on the follower. It was observed that small womenwere unable to carry the work so far as was desirable before the cheesewas put into press ; for the presses used were of the old stone sort,which could not be regulated, and tended to seal up the whey in thecurd, as undue pressure at first does in a Cheddar. More weight wasneeded to bridge over the gap, and as a heavy woman could furnishthis, the old maxim The bigger the dairymaid the better the cheese,. Fig. 141.—Derhyshire Cheese-makixg Apparatus. came into use. The practice gave the dairymaid sore limbs, however,and sundry attempts were made to put an end to it. The best of thedevices for that is the apparatus designed by the late Mr Joseph Harri-son of Brailsford (Fig. 141), which places the vat (a) upon a frame, fromwhich two uprights {d b) rise to a height of five or more feet, accordingto the diameter of the vat, and support two transverse bars {c (f),which are largest at their midway points where a toothed bar (e) passesthrough them. This bar is raised or lowered by a wheel (/), workedin turn by a crank (^), an arrangement which gives a much quickermotion than a screw could do. Upon a boss {/i), the ends of twopowerful springs (z i) press, and the boss is controlled by a lever(/-), while a second lever (/) controls a pin (;«), which catches between 248 MILK, CHEESE, AND
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Keywords: ., bookcentury1800, bookdecade1890, booksubjectdairyin, bookyear1894
