340 



THE CHEESE-ROOM. 



or tub, or, in some large dairies, into a copper kettle 

 which stands on a peculiar tray or bench. This tray is 

 made of four to five inch posts, and its size is gov 



Fig. 128. 



erned by the quantity of milk of the tubs to be used; 

 but these tubs generally hold from one hundred to one 

 hundred and fifty cans. The milk is immediately set 

 with the requisite quantity of rennet, usually one quar- 

 ter of a can to one hundred cans of milk ; and if it does 

 not " come v in a quarter of an hour, more rennet is 

 added. 



When it has properly curdled, it is stirred in all direc- 

 tions with a wooden ladle three or four times over, and 



