98 CANADIAN DAIRYING. 



curd knife or knives is best ; but failing this, a long 

 butcher-knife may be used for cutting the curd into 

 small particles. 



3. A hoop, or hoops, is needed to hold the curd. 

 A convenient size is one from seven to eight inches 

 in diameter, and eight to ten inches high, made of 

 heavy tin or steel, with a perforated bottom. It must 

 have a wooden follower, which will fit neatly on the 

 inside, and have two handles on the outside. A hoop 

 of this kind, made of heavy tin, should not cost more 

 than a dollar. 



4. A tin bandager, for putting the cotton bandage 

 on the cheese before filling the curd into the hoop, 

 saves time and patience, but is not essential, as the 

 bandage may be put on after the curd is pressed into 

 shape. 



5. Some form of press is needed. A press made of 

 a piece of scantling for a lever, having one end fast- 

 ened under a partition, and the other end weighted 

 with iron or a pail of water, has been used in the 

 Farm Dairy at the Ontario Agricultural College 

 with very satisfactory results. The hoop containing 

 the curd is placed on a smooth board, and then the 

 lever is put squarely on the follower, and the weight is 

 put on the farther end of the lever. A gang press is 

 more convenient. 



In addition to the utensils named, it will be neces- 

 sary to have on hand some rennet, preferably a com- 

 mercial extract, salt, and cheese cotton bandage. 

 Some means of heating or cooking the curd will also 

 be needed. This may be done on an ordinary kitchen 



