120 



THE BOOK OF CHEESE 



and windows with movable sash. The equipment in- 

 stalled in such a room is shown in Fig. 18. Curdling cans 

 are ranged on a shelf a few inches above the floor along 

 one side of the room below an open tin trough with side 

 branches. This open trough brings the milk from the 

 mixing vat to the curdling cans. (The open tin trough 

 offers no lodgment for dirt.) The cans hold about 200 

 pounds of milk, are about 12 inches in diameter at bottom, 

 and 20 to 24 inches at top. They are heavily tinned. 

 Iron trucks as high as the shelf and with tops the same 



diameter as the 

 bottoms of the 

 cans form a con- 

 venient method 

 of bringing cans 

 of curd to the 

 very edge of the 

 draining tables. 



The wooden 

 draining tables 

 are placed about 

 32 inches above 

 the floor; they 



FIG. 19. Draining mat for Camembert cheese. are usually made 



of 2-inch lumber, 



have raised edges and slope slightly toward the wall. 

 Whey and wash water are thus carried to a draining trough 

 along the wall. For cheese-making, each is covered with 

 a strip of matting consisting of wooden strips held together 

 by thread (Fig. 19). The strip of matting should be 

 exactly the width and length of the table. The hoops 

 used are heavy tin, with edges turned and soldered, about 

 5 inches high, 4f inches in diameter with three rows of 



