CHEESE MAKING. 89 



grees. By heating with steam from the boiler, the risk from fire 

 will be less, and a more even temperature can be had at less cost 

 than with a stove. 



The whole curing room should be clean, and in order, but 

 the shelves need to be dusted every day when new cheese is put 

 on them. Stencil the day of month, and number of vat on the 

 cheese when they are put on the shelves, then if you want some- 

 thing nice for exhibition purposes, you will have no difficulty 

 getting those belonging to the same batch as the one you try, or 

 if a lot develops an undesirable flavor, you know where they are 

 without trying every cheese. Trying cheese injures them some- 

 what, and they should be tried only for information, not to satis- 

 fy curiosity. 



SHIPPING. 



Turn every day until three or four weeks old, when they will 

 be fit to ship. When boxing cheese, stencil the weight on the 

 right hand side of the seam, resting the stencil on the lower band 

 of the box, and having the weight as near the seam as possible. 

 To distinguish each month's make when boxed, place directly 

 over the weight the figure "i" for May, "2" for June, "3" for 

 July and so on. Put brands on neatly and distinctly, and do not 

 blacken the box. When boxing put two scaleboards on each end 

 of each cheese. 



Weigh carefully. Remember it is always better to have the 

 number of pounds in the box to correspond with what is marked 

 on the outside of it. Put covers on the boxes so the double wood 

 of the cover will be directly opposite the seam in the box, then 

 there will be sufficient wood to hold the nails, and they will not 

 injure the cheese. Always nail the covers unless instructed by 

 the buyer not to do so. Of course it is understood that the cheese 

 has been inspected by the purchaser before being boxed. It 

 always pays to have good boxes, even if they do cost a cent or 

 two more than poor ones. 



Allow no cheese to be drawn to the shipping place in a 

 dirty wagon. Get men to load them on end rather than on the 

 side. When shipping by rail see that the cars are clean. Get the 

 railway or steamship agent to count, and give you a receipt for 

 the number of boxes shipped. Accept no receipt marked 

 " shipper's count." When shipping cheese, send an invoice to 

 the consignee, and send separate invoices for different months 

 make. "White" and "colored" cheese also require to be in- 

 voiced separately, even if made in the same month. When 

 you have won the confidence of the buyer and he does not give 

 your cheese as close an inspection as he otherwise would do, if 

 you have any cheese that are not strictly fine, put a distinguish- 



