626 



ANNUAL REPORT OF THE 



Off. Doc. 



In constructing? curing-rooms two things should be kept in mind; 

 first, that the walls should be as nearly air-tight as possible in order 

 to keep out the warmer air outside and, second, that the walls 

 should be poor conductors of heat. It is advantageous to cover the 

 inside walls with two coats of shellac. 



(0.) Ventilating Hue in ceiling. — It is desirable to provide a tight 

 ventilating flue in the celling of the curing-room, extending above 

 the roof. Its diameter may be six to eight inches. It should be 

 provided with a damper. (See Fig, B, H, I.) 



Fig. C. Showine how the funnel and vane may be motinted. A. funnel ; B. shaft of 

 funnel: O, C, C. 1-iiu-h sras pipe: D, D, 1 14-iiich g.is pipe: R. cap for sujipoft of 1-inch 

 gas pipe; F. G. H, and M M aad N N are stavs of band iron bolted together and to 

 the sides of the shaft to support the axis of tlie funnel: J. weather collar to turn 

 rain out of sliaft. K, L.. baud-iron to stiffen vane and attach it to funnel. 

 (From Wis. Agr. Exp. Sta. Bui. TO.; 



(7.) Methods of Coutrolling Temperature and Moisture in Cheese- 

 Curing Kooms Placed Above Ground. — After constructing a proper 

 curing-room, it is essential to provide arrangements for controlling 

 temperature and moisture. The construction of a curing-room is 

 only a partial means toward this end. The following methods have 

 been found elective in keeping the temeprature during summer be- 

 tween 58 degrees and 70 degrees F. and at the same time modifying 



