Archive image from page 305 of Dairy farming being the. Dairy farming : being the theory, practice, and methods of dairying dairyfarmingbein00shel Year: 1880 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
Archive image from page 305 of Dairy farming being the. Dairy farming : being the theory, practice, and methods of dairying dairyfarmingbein00shel Year: 1880 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 patent cheese-making apparatus. This apparatus consists of a circular pan, made of tin, coj)per, or other suitable material, having improved taps at the side for niuuing off the whey at intervals, ns required. This pan, Fig. 120.—Travis's Appakatus for Cheese-making. a cheese-making apparatus which \\as at once simple and efficient. It created a good deal of interest at the time, and is still used in many farm-houses. In Fig. 120 we give an illustra- tion of this apparatus; and the following are the advantages claimed for it :— 1. A great saving of labnuv and time is effected. The breaker is of the simplest construction, and is worked in such a manner that the curd is effectually broken without being bruised in the slightest degree; and it requires very little which is moun
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