Note 19 — Chapter XX

“A cheese dairy is a manufactory—a workshop—and is, in truth, a place of hard work. That studied outward neatness which is to be seen in the show dairies of different districts may be in character where butter is the only object, but would be superfluous in a cheese dairy. If the room, the utensils, the dairy-woman and her assistants be sufficiently clean to give perfect sweetness to the produce, no matter for the colour or the arrangement. The scouring-wisp gives an outward fairness, but is frequently an enemy to real cleanliness.”—Marshall’s Vale of Gloucester. Besides the means of securing this inner cleanliness, sweetness, and purity, which must be of the air too, as well as of the utensils, &c., it is probable that the dairy-maids’ secrets are in a knowledge of the best temperature, particularly of that at which the milk should be curdled.