70 EXPERIMENTAL FARMS 



2 GEORGE V., A. 1912 



under the outlet to receive the whey. Wooden tables are often made with a ridge 

 round the edge and covered with galvanized tin. This is the most suitable style for 

 the early stages of making where there is a large amount of drainage 



Another style of table is made of hardwood with grooves leading to an outlet in 

 fhe centre where the whey drains off into the pail. This table is more suitable for 

 draining the cheese the second day after it is turned. A shelf may be fitted up in the 

 surae way. To begin with, however, an ordinary table may be tilted a little at one 

 end, so that the whey will drain to a given corner where it can be caught, or a board 

 may be laid in a sloping fashion on the table and the cheese moulds set on that. 



Moulds. 



Moulds for holding the curd are round and made of tin in two pieces to facilitate 

 the turning of the cheese. They are 5] inches in diameter and 5 inches in height. 

 The lower half is two inches high and the top half or collar is three inches high. They 

 "ost about thirty-five cents each and can be bought from the Canadian Dairy Supply 

 Company, Youville Square, Montreal. 



Boards and Straw Mats. 



These are required to lay the cheese on. No pressure is given to the cheese. 

 The straw mats are placed on the boards underneath the moulds into which the curd 

 is ladled, and the whey drains off through the straw. Each board and mat holds two 

 moulds. The boards are fourteen by eight inches and half an inch in thickness. These 

 can be easily made at home. The straw mats are the same size as the boards and can 

 also be made at home in spare moments. They are usually made by the peasantry in 

 the north of France of wheat or rye straw very neatly and evenly threaded together. 

 They cost about five cents each. Where, however, time is too scarce to make them and 

 there is difficulty in obtaining them ready made, a double fold of coarse, open linen 

 may be used instead. After using, the mats should be rinsed in cold water, then in 

 warm water' and scalded or boiled, and placed, if possible, in the sun to dry. If washed 

 carefully, they will last a long time. 



Ladle. 



A ladle is necessary for transferring the curd from the pails to the moulds. This 

 lfcdle may be of tin or enamel. The edge should be sharp, so that it will make as 

 clean a cut as possible. If it is thick or rough, it will tear the curd and there will be 

 loss of fat, 



Thermometer. 



A reliable floating dairy thermometer is a necessity. They can be got for twenty- 

 five cents each. No uniformity can be obtained by rule of thumb, and a mistake of a 

 few degrees in temperature may make a considerable difference in the character of the 

 cheese. 



Measuring Glass for Rennet. 



When rennet extract is used, it is well to invest in a small drachm glass for meas- 

 uring the rennet. These glasses can be got from any chemist, graded to show the 

 number of drops. They cost twenty-five cents each. 



Paper and Boxes. 



Grease-proof parchment paper will be required to wrap the cheese in. if it is to 

 be sent to market. It can be obtained from any dairy supply house. Cardboard boxes 

 can be had from any of the folding-box manufacturers and cost from three to five 

 dollars per thousand. 



