OUR DAIRIES.—No. 2

Akaroa Mail and Banks Peninsula Advertiser, Volume VI, Issue 574, 13 January 1882, Page 2

OUR DAIRIES.—No. 2

Amongst the dairies in the immediate vicinity of Akaroa, that of Mr George Checkley' is one of the most important. His homestead is on the brow of the hill ahove, the Domain and Cemetery, but his farm is divided into two parts, the other division being about a mile from the house over the hill. In all, Mr Checkley farm--, about 300 acres, nearly all being cleared and laid clown with cocksfoot. He milks about 80 cows generally, but this season has less than usual, a good portion of his land having been shut up for grass seed. Mr Checkley's house is a most substantial and comfortable one, and commands a magnificent view of the harbor, and the good taste of the Misses Checkley has surrounded it with flowers and ferns.

The dairy is a commodious one, and is some little distance from the house. It is fitted with all the usual conveniences, and is ventilated by some wooden shutters, something like Venetian blinds, invented by Mr Checkley. The two windows are exactly opposite each other, and the milk is piaced in pans, so that the cool air in its transit keeps it sweet. At the other farm, where cheese-making is carried on as well as at the homestead, another plan is pursued for keeping ihe milk in good order during the night. It is placed in a large vat, in tiie centre of which is a pipe, through which cold water from a spring is perpetually flowing, thus keeping the liquid at a low temperature. At the homestead the whey from the vat is conveyed to a concrete tank adjoining the pigsty, by a pipe formed of bricks, in each of which a hollow was left when they were manufactured ; these bricks are cemented together, and a piece of wire runs through the channel so formed, which can be drawn backwards and forwards, and so cleanse it from all impurities. The dairy is supplied with water from a splendid spring in the side of the hill, which furnishes an ample supply. There is a large storeroom for the cheese adjoining, and underneath this, hollowed out of the side of the hill, : are the stalls where the cows are milked ; this also serves as a stable for the horses during the winter months. The whole building is 40ft by 17ft, and is built of bricks made and burnt by Mr Checkley himself; in fact, he put up the whole j building. J

Mr Checkley seems quite an inventive genius, for in another building, which he calls his workshop, we were shown a grass sted cleaner of his own invention. This machine appears to answer admirably- the purpose for which it was intended, though Mr Checkley informs us that the whole cost to him did not exceed thirty shillings, as it is made of the most homely materials. It is about 4ft Gin high and 2ft wide. The grass seed is put in a hopper at the top, and passes through two wire riddles of different sizes. A draught is created by fans made of zinc, which are about 2ft across. These are turned by belts running on two wooden drums, one Gin and the other ISm in diameter, the riddles being worked from side to side by the same power. The fans create a great draught, which carries the dust and rubbish over the tailboard of the machine, the heads that will not go through the riddles falling into another compartment, from which they are taken, and again put through. The good seed passes through the two riddles, falling into a bin, from which it is bagged. Turning the machine is easy work for one man, and the seed is cleaned so rapidly that it will keep two men bagging up as fast as they can go. This is a great improvement upon the old system of cleaning with a sieve in the wind, and Mr Checkley begs us to state that he will Ire only too glad to let any one inspect it who is desirous of making a similar machine for himself.

I The cheese that Mr Checkley makes is of the kind known as Cheddar. At the homestead the chsese is made by one of the Miss Checkleys, and at the out-farm byMr Cheekley, Jan., exactly the same system being pursued in both places. The night's milk is left, as before described, and in the morning is mixed in the vat with tho new milk. Owing to the system pursued at the homestead of placing the milk in pans, it has to be skimmed, the cream being warmed and added afterwards. When it is all together a portion is heated till the whole h brought up to a temporal lire of about 80 degrees, the exact boat being regulated try tho state of tho weather. The coloring matter I and rennet is then added. A piece of '■ Litmus paper is then dipped in, to see if j there is sufficient acidity. If this paper,

which is blue in color, does not become red. some sour whey is added till the desired result is attained. It is then left for an hour, when it is cut across and across with a large knife to let the whey rise. It the whey rises too white, showing that it contains a portion of the cream, hot whey is added in order to make it deposit the richer particles, but if it is of a light greenish color, it does not need any further attention. It is then Jell five or ten minutes and broken up gently, after which some whey is taken off and heated till the whole mass is brought to the same temperature as when it was first set. Half an hour's rest and then it is all broken up fine with a breaker, and more whey heated and added, till it reaches 98 or 100 degrees according to the weather. After this it is allowed to stand 30 minutes and then the whey is run off, and it is allowed to drain. It is then heaped in the middle of the tub and cut across. If too hot, it is put in a tray to cool, but not if kt is cold. After the cooling it is place/1 in a dripper a small weight being applied. It is then ground and salted, put into tl)<s vats and from that into a screw press, only a small weight being first applied. There it stops till night when it is reversed and more weight added.

The cheeses made in this dairy are of the Stilton shape, and from 1-flbs toltilbs in weight, and on the cloth of each is written the date of its manufacture. Mr Checkley commenced making this sized cheese for the Oaniaru market where they are much perferred, and ho is of opinion that they will stand shipment much better than larger cheeses. He is determined to try sending a few home this season, as he firmly believes that with ordinary caro, they can be as cargo, in a vessel without a refrigerating chamber. We cannot conclude without thanking Mr Checkley for his kindness in giving us every possible information.