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THE BOOK OF CHEESE 



floor drain more quickly. A catch-basin should be 

 provided just outside the factory for all solid material 

 which might clog the sewer pipe. This should be 

 cleaned three or four times a year. 



293. Arrangement of machinery and rooms. The 

 rooms and machinery should be arranged so that the work 



FIG. 60. A well arranged Cheddar cheese factory, including the 

 equipment for the manufacture of whey butter. 



will follow the natural sequence of the process with as 

 little inconvenience as possible. Some of the points to 

 be observed in this connection are : vats should be near 



