858 THE PEOPLE'S FARM AND STOCK CYCLOPEDIA. 



enough at one side to spread over the top of the cheese. Now 

 lift the cheese and hoop together and invert it, so that what was 

 the top of the cheese at the first pressing will be turned down. 

 Spread the cloth over the top smoothly, and with the left hand 

 hold the narrow edge of the cloth while, with a common table- 

 knife, you tuck down inside of it the edges of the cloth that cov- 

 ers the top of the cheese. The object of this is to give a good 

 smooth edge to the cheese and preserve a good shape. Part of 

 the cloth will now hang outside of the hoop, while at the first 

 pressing it was all folded under the follower. If the cheese re- 

 mains in press more than twenty-four hours, it should be turned 

 a second time, for if left too long the cloth will be likely to 

 stick to it and tear the rind. 



Curing. The operation requiring the greatest care is the 

 curing of the cheese. They should he kept in a warm room, 

 but must not be exposed to drying currents of air, or they will 

 crack. When taken from the press, each cheese should be 

 rubbed with lard, and a bandage of new muslin pinned loosely 

 around it. The spreading of the cheese will soon tighten the 

 bandage. The great danger during the drying process is that 

 the cheese-fly will find some crack in which to deposit its eggs, 

 and the cheese be ruined by skippers. Nothing but vigilance 

 and watchfulness will prevent this. They must be kept on 

 smooth shelves, and turned and greased every day, the bandage 

 being left on and the grease applied to the bandage. The cheese 

 should be carried to a table to grease, and, before it is put back, 

 the shelf scraped and wiped clean. When the cheeses crack in 

 curing, strips of tough Manilla paper can be stuck on with lard 

 to cover the cracks. The cheese will do for the table in about 

 four weeks, and by this time should have a rind hard enough 

 so that there will be but little danger from flies. 



The Factory System and its Variations.* It matters 

 not by what plan or system dairying is conducted, success can 

 only be secured, and maintained, by a close selection and breed- 

 ing of cows, and that with reference to their qualities as milkers, 

 and the adaptation of the milk to the requirements demanded of 



* Contributed by JOHN GOULD, Agricultural Editor Cleveland Herald. 



