560 HANDY-BOOK OF HUSBANDRY. 



" should always be pressed two days, or more ; but in reality they 

 " seldom remain in the hoops over twenty hours." 



******* 



" Treatment of Cheese in the Curing-Room. — On being brought to 

 " the cheese-house, the cheeses are placed upon the tables or 

 " ranges and after standing a few minutes in order to dry, the top 

 *' surfaces should be liberally greased with hot whey-oil. The 

 " bandage which extends above the edge should be about i^ inches 

 " wide, cut down in slits, so that it may, when dry, be oiled and 

 " neatly plaited down upon the surface. In most factories the 

 " sides of the cheese are also greased, after each cheese has been 

 *' properly marked and numbered. 



" The next day the cheeses are turned and the other surface is 

 "oiled. The grease first used upon the cheese is colored 

 " with annotto, so as to present a rich and attractive appearance 

 " outwardly. 



" Ordinarily, cheeses require oiling only two or three times be- 

 " fore being fit for market. In cold or windy weather, however, 

 "the surfaces need frequent applications, or they will 'check,' 

 " (crack on the surface.) 



" Until three weeks old, cheese should be turned every day, 

 " (except Sundays ;) afterward once in two days will answer. 

 "The temperature of the curing-house is most favorable if about 

 " 70° to 75°; if warmer ventilate thoroughly; if much cooler, 

 " employ artificial heat, or the new cheese will become bitter. 



" Wind, blowing upon the cheese, will ' check ' the surface ; 

 "the sun, shining directly upon them, will heat and soften them 

 " too much. 



" Cheeses insufficiently cooked or lightly salted, or those into 

 " which cold curd has been put, will, in warm weather, huff or 

 " swell up in spots upon the surface. In such cases the confined 

 "air and gas which produces the trouble must be frequently let 

 " out, and the hole thus opened carefully closed to avoid injury 

 " from flies. 



" Sour cheese will check or crack despite all efforts, but extra 

 " attention and frequent .oiling and turning will be beneficial. 



