43^ Circular No. 3. 



salt water, and placed in sunlight to dry. This keeps the ends of the 

 cheese clean and helps to prevent mould. The cheese should be turned 

 on the shelves every day. 



Paraffining. — When cheese is to be paraffined before shipping, the 

 paraffining should be done when it is about five days old, with wax 

 heated to 220 degrees Fahr. The cheese should be left in the wax for 

 8 to 10 seconds. 



Boxing. — The boxes should fit the cheese snugly and be strong enough 

 to stand shipping. 



Branding. — The boxes should have the cheese weight neatly stenciled 

 in the same place on each box. One should not use a pencil for marking 

 on the weights, nor use shoe blacking for stenciling. A mixture of coal 

 oil and lamp black makes the best material, and it will not become blotted. 

 The weight should be placed in large figures, either directly under 

 or on the right side of the factory brand, which should be small and 

 neat. Cheese should not be consumed before it is at least eight weeks 

 old. 



Directions for Using the Acidimeter. 



A. Setting up the apparatus. — This can be accomplished most easily 

 by studying the drawing shown on page 23. 



1. Screw the burette holder into the wall at a convenient height for 

 reading. Then place the burette in the holder, small end down. 



2. Arrange a shelf to hold the large bottle, in such a way that the 

 bottom of the bottle will be on a level with the top of the burette. 



3. Another shelf is required to hold the small wash bottle. This 

 should be on a level with the top of the larger bottle 



4. Connect the rubber and glass tubing as shown in the drawing. 



5. The small bottle should be kept half full of the same solution as is 

 used in the larger bottle. This is for washing the carbonic acid from 

 the air which passes in through the glass tube to give pressure for siphon- 

 ing. 



6. On the large bottle a mark has been filed. Empty the contents 

 of the small bottle, labeled "alkali," into the large bottle, rinsing it with 

 soft water so that all the alkali is removed. Fill the large bottle up to 

 this mark with clean soft water; shake the large bottle to insure a thorough 

 mixing of the alkali. 



7. To start the siphon: Have corks tight in bottles. Loosen clamp on 

 rubber tube and by aid of the mouth draw the fluid up until all air in 



