conditions as to skill and equipment, and with not much regard
to cleanliness in the dairy. The explanation of what was so
long a mystery has been found in the domain of ferments. It
is now known that whilst various micro-organisms, which in
many dairies have free access to the milk, have ruined an incalculable
quantity of cheese—and of butter also—neither cheese
nor butter of first-rate quality can be made without the aid
of lactic acid bacilli. As an illustrative case, mention may be
made of that of two most painstaking dairymaids who had tried
in vain to make good cheese from the freshest of milk in the
cleanest of dairies in North Lancashire. Advice to resort to
the use of the ferment was acted upon, and the result was a
revelation and a transformation, excellent prize-winning cheese
being made from that time forward. By the addition of a
“starter,” in the form of a small quantity of sour milk, whey
or buttermilk, in an advanced stage of fermentation, the development
of acidity in the main body of milk is accelerated. It
has been ascertained that the starter is practically a culture
of bacteria, which, if desired, may be obtained as a pure culture.
Professor J. R. Campbell, as the result of experiments on pure
cultures for Cheddar cheese-making, states[1] that (1) first-class
Cheddar cheese can be made by using pure cultures of a lactic
organism; (2) this organism abounds in all samples of sour
milk and sour whey; (3) the use of a whey starter is attended
with results equal in every respect to those obtained from a
milk-starter. It is well within the power of any dairyman to
prepare what is practically a pure culture of the same bacterium
as is supplied from the laboratory. Moreover, the sour-whey
starter used by some of the successful cheese-makers before the
introduction of the American system is in effect a pure culture,
from which it follows that these men had, by empirical methods,
attained the same end as that to which bacteriological research
subsequently led. Wherever a starter is
necessary, the use of a culture practically
pure is imperative, whether such culture
be obtained from the laboratory or prepared
by what may be called the “home-made
starter.” Pure cultures may be
bought for a few shillings in the open
market.
consumed for the Production of Fattening Increase, with those when the Food is consumed
by Cows giving different Yields of Milk.
| Nos. | Description of Food. | Total or Original Manure-Value per Ton of Food consumed—that is, only deducting the Constituents in Fattening Increase or in Milk. | |||||||||||||||||
| For the Production of Fattening Increase. |
For the Production of Milk, supposing the Yield per Head per Day to be as under— | ||||||||||||||||||
| 6 qts. | 8 qts. | 10 qts. | 12 qts. | 14 qts. | |||||||||||||||
| £ | s. | d. | £ | s. | d. | £ | s. | d. | £ | s. | d. | £ | s. | d. | £ | s. | d. | ||
| 1 | Linseed | 1 | 19 | 2 | 1 | 14 | 7 | 1 | 12 | 0 | 1 | 9 | 6 | 1 | 7 | 1 | 1 | 4 | 5 |
| 2 | Linseed cake | 2 | 11 | 11 | 2 | 8 | 1 | 2 | 6 | 0 | 2 | 3 | 10 | 2 | 1 | 9 | 1 | 19 | 8 |
| 3 | Decorticated cotton cake | 3 | 14 | 9 | 3 | 11 | 2 | 3 | 9 | 2 | 3 | 7 | 4 | 3 | 5 | 4 | 3 | 3 | 4 |
| 4 | Palm-nut cake | 1 | 6 | 4 | 1 | 3 | 2 | 1 | 1 | 4 | 0 | 19 | 5 | 0 | 17 | 9 | 0 | 15 | 11 |
| 5 | Undecorticated cotton cake | 2 | 5 | 3 | 2 | 2 | 4 | 2 | 0 | 8 | 1 | 19 | 2 | 1 | 17 | 6 | 1 | 15 | 11 |
| 6 | Cocoa-nut cake | 1 | 19 | 10 | 1 | 16 | 11 | 1 | 15 | 3 | 1 | 13 | 9 | 1 | 12 | 3 | 1 | 10 | 6 |
| 7 | Rape cake | 2 | 16 | 5 | 1 | 14 | 2 | 2 | 12 | 11 | 2 | 11 | 7 | 2 | 10 | 4 | 2 | 9 | 1 |
| 8 | Peas | 1 | 16 | 5 | 1 | 13 | 1 | 1 | 11 | 2 | 1 | 9 | 6 | 1 | 7 | 8 | 1 | 5 | 9 |
| 9 | Beans | 2 | 1 | 11 | 1 | 18 | 7 | 1 | 16 | 10 | 1 | 14 | 11 | 1 | 13 | 1 | 1 | 11 | 4 |
| 10 | Lentils | 2 | 0 | 8 | 1 | 17 | 5 | 1 | 15 | 7 | 1 | 13 | 9 | 1 | 12 | 2 | 1 | 10 | 1 |
| 11 | Tares (seed) | 2 | 1 | 1 | 1 | 17 | 11 | 1 | 16 | 0 | 1 | 14 | 2 | 1 | 12 | 6 | 1 | 10 | 7 |
| 12 | Maize | 0 | 16 | 7 | 0 | 13 | 4 | 0 | 11 | 7 | 0 | 9 | 11 | 0 | 8 | 1 | 0 | 6 | 5 |
| 13 | Wheat | 0 | 18 | 11 | 0 | 15 | 8 | 0 | 13 | 11 | 0 | 12 | 1 | 0 | 10 | 5 | 0 | 8 | 8 |
| 14 | Malt | 0 | 17 | 7 | 0 | 14 | 5 | 0 | 12 | 7 | 0 | 10 | 8 | 0 | 9 | 0 | 0 | 7 | 1 |
| 15 | Barley | 0 | 17 | 2 | 0 | 14 | 0 | 0 | 12 | 3 | 0 | 10 | 6 | 0 | 8 | 8 | 0 | 6 | 11 |
| 16 | Oats | 0 | 19 | 9 | 0 | 16 | 8 | 0 | 15 | 0 | 0 | 13 | 4 | 0 | 11 | 7 | 0 | 9 | 10 |
| 17 | Rice meal | (0 | 18 | 6) | 0 | 15 | 5 | 0 | 13 | 9 | 0 | 12 | 0 | 0 | 10 | 5 | 0 | 8 | 7 |
| 18 | Locust beans | .. | .. | .. | .. | .. | .. | ||||||||||||
| 19 | Malt coombs | 2 | 6 | 7 | 2 | 3 | 9 | 2 | 2 | 0 | 2 | 0 | 6 | 1 | 18 | 11 | 1 | 17 | 4 |
| 20 | Fine pollard | 1 | 15 | 2 | 1 | 12 | 0 | 1 | 10 | 5 | 1 | 8 | 8 | 1 | 6 | 11 | 1 | 5 | 3 |
| 21 | Coarse pollard | 1 | 18 | 1 | 1 | 15 | 2 | 1 | 13 | 6 | 1 | 12 | 0 | 1 | 10 | 5 | 1 | 8 | 9 |
| 22 | Bran | 1 | 18 | 6 | 1 | 15 | 11 | 1 | 14 | 6 | 1 | 13 | 1 | 1 | 11 | 8 | 1 | 10 | 3 |
| 23 | Clover hay | 1 | 7 | 0 | 1 | 5 | 5 | 1 | 4 | 5 | 1 | 3 | 7 | 1 | 2 | 8 | 1 | 1 | 8 |
| 24 | Meadow hay | 0 | 18 | 7 | 0 | 17 | 0 | 0 | 16 | 3 | 0 | 15 | 5 | 0 | 14 | 5 | 0 | 13 | 7 |
| 25 | Pea straw | 0 | 12 | 2 | 0 | 10 | 9 | 0 | 10 | 0 | 0 | 9 | 3 | 0 | 8 | 5 | 0 | 7 | 8 |
| 26 | Oat straw | 0 | 7 | 5 | 0 | 6 | 2 | 0 | 5 | 5 | 0 | 4 | 9 | 0 | 4 | 0 | 0 | 3 | 3 |
| 27 | Wheat straw | 0 | 6 | 6 | 0 | 5 | 5 | 0 | 4 | 10 | 0 | 4 | 2 | 0 | 3 | 6 | 0 | 3 | 0 |
| 28 | Barley straw | 0 | 6 | 5 | 0 | 5 | 6 | 0 | 4 | 10 | 0 | 4 | 4 | 0 | 3 | 9 | 0 | 3 | 2 |
| 29 | Bean straw | 0 | 11 | 5 | 0 | 10 | 4 | 0 | 9 | 9 | 0 | 9 | 2 | 0 | 8 | 7 | 0 | 8 | 0 |
| 30 | Potatoes | 0 | 4 | 1 | 0 | 3 | 9 | 0 | 3 | 6 | 0 | 3 | 3 | 0 | 3 | 1 | 0 | 2 | 11 |
| 31 | Carrots | 0 | 2 | 9 | 0 | 2 | 6 | 0 | 2 | 4 | 0 | 2 | 3 | 0 | 2 | 1 | 0 | 1 | 11 |
| 32 | Parsnips | 0 | 3 | 6 | 0 | 3 | 3 | 0 | 3 | 1 | 0 | 2 | 10 | 0 | 2 | 8 | 0 | 2 | 7 |
| 33 | Mangel wurzels | 0 | 3 | 2 | 0 | 3 | 0 | 0 | 2 | 10 | 0 | 2 | 9 | 0 | 2 | 7 | 0 | 2 | 5 |
| 34 | Swedish turnips | 0 | 2 | 11 | 0 | 2 | 9 | 0 | 2 | 8 | 0 | 2 | 7 | 0 | 2 | 5 | 0 | 2 | 3 |
| 35 | Yellow turnips | (0 | 2 | 6) | 0 | 2 | 4 | 0 | 2 | 3 | 0 | 2 | 2 | 0 | 2 | 1 | 0 | 2 | 0 |
| 36 | White turnips | 0 | 2 | 7 | 0 | 2 | 5 | 0 | 2 | 4 | 0 | 2 | 3 | 0 | 2 | 2 | 0 | 2 | 0 |
The factory-made cheese of Canada, the United States and Australasia, which is so largely imported into the United Kingdom, is all of the Cheddar type. The factory system has made no headway in the original home of the Cheddar cheese in the west of England. The system was thus described in the Journal of the British Dairy Farmers’ Association in 1889 by Mr R. J. Drummond:—
“In the year 1885 I was engaged as cheese instructor by the Ayrshire Dairy Association, to teach the Canadian system of Cheddar cheese-making. I commenced operations under many difficulties, being a total stranger to both the people and the country, and with this, the quantities of milk were very much less than I had been in the habit of handling. Instead of having the milk from 500 to 1000 cows, we had to operate with the milk from 25 to not over 60 cows.
“The system of cheese-making commonly practised in the county of Ayr at that time was what is commonly known as the Joseph Harding or English Cheddar system, which differs from the Canadian system in many details, and in one particular is essentially different, namely, the manner in which the necessary acidity in the milk is produced. In the old method a certain quantity of sour whey was added to the milk each day before adding the rennet, and I have no doubt in my own mind that this whey was often added when the milk was already acid enough, and the consequence was a spoiled cheese.
“Another objection to this system of adding sour whey was, should the stuff be out of condition one day, the same trouble was inoculated with the milk from day to day, and the result was sure to be great unevenness in the quality of the cheese. The utensils commonly in use were very different to anything I had ever seen before; instead of the oblong cheese vat with double casings, as is used by the best makers at the present time, a tub, sometimes of tin and sometimes of wood, from 4 to 7 ft. in diameter by about 30 in. deep, was universally in use. Instead of being able to heat the milk with warm water or steam, as is commonly done now, a large can of a capacity of from 20 to 30 gallons was filled with cold milk and placed in a common hot-water boiler, and heated sufficiently to bring the whole body of the milk in the tub to the desired temperature for adding the rennet. I found that many mistakes were made in the quantity of rennet used, as scarcely any two makers used the same quantity to a given quantity of milk. Instead of having a graduated measure for measuring the rennet, a common tea-cup was used for this purpose, and I have found in some dairies as low as 3 oz. of rennet was used to 100 gallons of milk, where in others as high as 6½ oz. was used to the same quantity. This of itself would cause a difference in the quality of the cheese.
“Coagulation and breaking completed, the second heating was effected by dipping the whey from the curd into the can already
- ↑ Trans. Highl. and Agric. Soc. Scot., 1899.
