MAKING DIFFERENT KINDS OF CHEESE 4I9 



other portion, as shown in Fig. 55. The upper por- 

 tion is provided with two rings soldered on and the 

 lower portion with two handles to facilitate handling. 

 In the ends of the molds or the portions made from 

 wash basins there are 18 or 20 perforations about % 

 inch in diameter, made for the purpose of letting the 

 whey run out. 



