108 SCIENCE AND PRACTICE OF CHEESE-MAKING 



(8) 

 (9) 



(10) 



knife. 



(12) 



(13) 

 (H) 



(IS) 

 able. 



(i6) 



One Marschall or Monrad rennet-test. 

 One 3-8-inch, horizontal, steel curd-knife. 

 One 5-16-inch perpendicular, wire euro- 

 Two small solid-handle dippers. 



FIG. 25 — BARNARD^S CURD-CUTTER 



One strainer-dipper. 



Two curd-agitators of McPherson type. 



Two curd-rakes. 



Two thermometers, strictly correct and reli- 



One outfit for making commercial starters. 



FIG. 26 — GOSSELIN CURD-MILL 



(17) Two whey-strainers for each vat. 



(18) One large knife for cutting curd. 



(19) One curd-mill. A curd-mill should be so 

 constructed that its knives will go against the curd 



