SECRETARY-S REPORT. 125 



until the desired pressure is acquired, and the work of pressing 

 accomplished. 



When the cheese is turned in press it is bandaged with a kind 

 of thin dressed cotton cloth, similar to bleached goods, but manu- 

 factured specially for the purpose. This style of bandage, when 

 carefully pressed on, gives to the cheese a remarkably smooth and 

 neat appearance. Thick, heavy bandage, it may be pi'oper to ob- 

 serve, should not be used on ordinary sized "cheese, as it is moi*e 

 liable to produce mould. The bandage having been properly put 

 in place and the hoop slipped on, circular caps of cotton cloth, the 

 size of the cheese, are added at top and bottom, so as to give a 

 perfectly smooth surface to the new cheese when it comes from 

 the press, and care is taken that it be pressed true, and that the 

 rind be closed in all its parts, for a badly pressed cheese can never 

 afterwards be made to assume a handsome appearance. 



It is claimed that the screw can be managed more readily in 

 pressing the cheese to a perfect shape, that it is less expensive, 

 and occupies less room than other devices for the purpose, and 

 hence is best adapted to factory use. 



When some person is at hand to watch and attend to the press- 

 ing, the inconvenience in using this character of press is perhaps 

 not so much felt, but in family cheese making, where help is lim- 

 ited, they would be considered a nuisance, for the farmer requires 

 a press that will follow up its work, and do the pressing faithfully 

 without watching. 



At some of the factories the screw is beginning to be regarded 

 as objectionable on this account, since they can receive no atten- 

 tion during the night. Hence strong presses, like ' Oyston's Her- 

 kimer County,' * are being in some places substituted. The main 

 advantages of the screw are its trifling cost, its strength, and the 

 small space it occupies ; in other respects it is believed to be infe- 

 rior to other devices for compressing the curd. 



The hoop in which the cheese is pressed is of pine staves, 

 bound with heavy band iron, and very carefully made, the inside 

 being turned or worked down true and smooth. 



A good proportioned cheese is in height about half the size of 

 its diameter, and the hoop therefore should be high enough to con- 

 veniently hold the curd and accomplish this end. When a hoop of 



' * Described and figured in last year's report, page 107. 



