Specifications for Making Cheese Vats. 



. « • • ^ ^ . . ^ I ^ I. ...11 ri f ■ /I aitVif V II I.M. * "" 



10 Ih'A ., 11)17. J 



V Ix. ■\ n„ Af tTiP vat from 2 to 3 inches, between end ot slat, 

 down the middle OY^^f,; f ';°!; ^ ^f 2 inches x 1 inch timber, attached 



• „ oiiAiiIrl Kp nlaced low enoua;h to dram out the last oi me wue^ 

 Xn tllt'd 1 c^!'"ponding hole must be made in the wooden vat 

 £; through which the threaded tap from the inner vat will pass. 



'l/i'ro 2" 



'f— — ^1 



-- SECTION — 



CURD RAKE 



Bore one 1-in. hole in each end of body, one 2 inches from top edge, 



for watei- inlet, and the other close to bottom ledge, tap ^nd for wa^r 



outlet, and ins;rt 1-in. brass tap, and, m addition, another hole at the 



tap end, about 2 inches from top, for water overflow. 



^Underneath sides and ends of inner vat are to be given three coats 



°' 'Sniner'tf be made of 20-gauge perforated tinned steel, with nozzle, 



'° 'Curdtcfs Ire S'be made with kauri, in 2 feet sections, to fit inside 

 three-quaJter length of inner vat. Supports 5 inches to 6 mehes high. 

 slats 1 inch X i inch, half round, and § inch apart 



Vat canvas cover, with 2 inches x 1 mt-h kann lath>, 12 inches 

 apart, to fit the vat crosswise. 



