Extract from The Mechanics’ Magazine, Museum Register, Journal and Gazette, vol. 18, 6 October 1832–31 March 1833 (London: M. Salmon, 1833), pp. 370, 372
New cheese requires to be hardened considerably by gradually drying before it become fit for market. For this purpose the cheeses are spread in a single layer on the floor of the cheese room, and are turned by hand every day, in order to expose each surface alternately to the air. This, on a large dairy farm, is a slow and laborious operation, which, as it devolves on the female servants, sometimes prevents them, in the hurry of business, from paying proper attention to keeping every implement used in the dairy in that degree of order and absolute cleanliness so essential to the good quality of the produce. Another objection to the common method is, that the floor on which the new cheeses are laid soon becomes penetrated with moisture, so that the benefit that each surface of a cheese in succession gains by exposure to air, is in part lost by being placed the next day in contact with the damp floor.
A machine, of very simple construction, has been recently contrived by Mr Blurton, of Field Hall, near Uttoxeter, by which these objections are not only completely removed, but the process of drying amazingly accelerated. We extract our present account of it from the last part of the Transactions of the Society of Arts, who have conferred their large silver medal on Mr Blurton for the invention.
The machine consists of a dozen strong shelves framed together, and having bars nailed from top to bottom of one side, in order to prevent the cheeses from falling out while in the act of turning. The frame is suspended on two strong pivots, one of which is let into the wall of the room, and the other is supported by a strong post …By first filling the shelf immediately below the axis of the frame, and then placing the cheeses alternately on the two shelves above and below that which has already been filled, the preponderance of one side over the other can never be more than the weight of one cheese … The cheeses, in the act of turning, drop onto those shelves which, in the former position of the frame, were above them, and, having been exposed to a current of air for twenty-four hours previous have become perfectly dry.
Mr Blurton has had the machine in use for five or six years, and finds by the means of it, fifty-five cheeses are turned in the same time which is required for turning two by hand.