Archive image from page 304 of Dairy farming being the. Dairy farming : being the theory, practice, and methods of dairying dairyfarmingbein00shel Year: 1880 Fig. 117.—Stone-press. stone-presses do their work in a satisfactory sort of way, but they are very heavy to raise when the cheeses need turning. This was the old order of things. Later on the curd-breaker (Fig. 106, page Z'ZH) was introduced, and the curd-mill was invented. The curd-mill commonly used in Derbyshire dairies is the double-roller one seen in Fig. 118; the rollers are of wood, and the iron studs wind round them spirally i
Archive image from page 304 of Dairy farming being the. Dairy farming : being the theory, practice, and methods of dairying dairyfarmingbein00shel Year: 1880 Fig. 117.—Stone-press. stone-presses do their work in a satisfactory sort of way, but they are very heavy to raise when the cheeses need turning. This was the old order of things. Later on the curd-breaker (Fig. 106, page Z'ZH) was introduced, and the curd-mill was invented. The curd-mill commonly used in Derbyshire dairies is the double-roller one seen in Fig. 118; the rollers are of wood, and the iron studs wind round them spirally in lines, and are so arranged that those of one roller do not clash with those of the other J while at each side they work through iron racks, which dear them of curd. These double- roller mills ai-e supposed to crush the curd less than the single-roller ones, though they break it up fine enough. Before the introduction of curd-mills the curd was always broken by hand, or ' crimmed,' in local parlance, before it was vatted preparatory to being put imder the stone-press; and this ojera- tion of hand-breaking, though it was laborious, did the least possible amount of harm to the curd 33 in the way of crushing it and setting some of the elements at liberty. When curd has been ground in the mill, and is again put under pressure, the whey Fig. 118.—CUKD-MILL. flowing from it is charged with particles of casein, and hitherto no system has been invented by which this loss to the cheese can be prevented where a curd-mill is used at all. :dl inijjrovements dai The greatest of utensils was the inven- tion of the lever-press, and it immediately superseded all other kinds ; many a farmer's wife, weary with the labour and nauseated with the iintidiness of old-fashioned cheese- making, has rejoiced in the new acquisition of a lever-press, and dairy- maids have regarded it as a godsend, relieving them as it did of a great portion of the previously inevitable la- bour of cheese-making. A
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