252 



THERMOMETER. TEMPERATURE. 



ferent in construction, and each possesses, doubtless, 

 some peculiar merits. The self-acting press, Fig. 82, is 

 the favorite of some. Another form of this is seen in 

 Fig. 83. 



Fig. 83. Self-acting cheese-press. 



One of the most extensive and experienced dealers in 

 cheese, in one of the largest dairy districts of New York, 

 — Mr. Harry Burrill, of Little Falls, — has placed in 

 my hands the following simple directions for cheese- 

 making. 



The cheese-tub should be so graduated that it may 

 be correctly known what quantity of milk is used. This 

 is requisite, in order that the proper proportions, both 

 of coloring matter and rennet, may be used. The tem- 

 perature should be ascertained by the thermometer. 

 Experience proves that when the dairy has been at 



