CHEESE BASKET. 



CA TTLE THE DA IRY. 855 



The form of the cheese basket is shown in the cut. The 

 sides should be flared, so that it can be used on tubs of differ- 

 ent sizes. The holes in the bottom should be one inch in di- 

 ameter, arid there should be enough 

 of them to give quick and free escape 

 to the whey. The hoop should be of 

 heavy tin, and is precisely like a peck 

 measure with the bottom out; a good 

 size for from five to eight cows would 

 be ten inches in diameter and eight 

 deep. It is best to have two sizes, as 

 the quantity of curd will often vary. 

 A "follower" must be made for the hoop, by which is meant a 

 round piece of board made to fit loosely inside of it to settle 

 and follow up the cheese as it is pressed. It should be cut 

 fiom a two-inch board, and have a strip screwed on to the top 

 across the grain of the wood to keep it from splitting. This 

 strip, if grooved at the sides, makes a good handle by which to 

 lift the follower out of the hoop. 



The press may be a cheap affair, and the simplest and best 

 form is made with a lever, on which weights are hung to in- 

 crease the pressure as the cheese needs it. 

 A screw press, however, will answer for the 

 purpose. A common hash-knife will answer 

 to chop the curd to get it ready for salting. 

 A cheese ladder consists of four pieces of 

 wood, one by one and a half inches, put to- 

 gether as shown in the cut. It is conven- 

 ient for holding the strainer, and also to keep 

 the cloth out of the milk when the rennet is first added. A 

 strip of tin will do for a curd-knife. 



You will need to provide rennet, and that which is a year 

 old is considered the best. The best rennet is from a calf from 

 one to four weeks' old. It should be emptied of its contents, 

 thoroughly salted, and dried without any washing or scraping, 

 and when dry should be put away in a dry place where it can 

 be kept from flies and insects. To prepare for use, soak for 



