THE LIGHT AND AIR. 343 



of which is inclined, the legs of one end being longer 

 than those of the other. On both sides of the inclined 

 table run grooves in the direction of the inclination of 

 the surface, which unite at the lower end, and serve as a 

 way of escape for the brine or pickle into a tub below. 

 Here the cheese is rubbed with salt, and a handful of 

 salt is scattered over the top, when it is left standing 

 for some time " in the salt." If one side was rubbed 

 ia the morning, it is turned at evening; and the other 

 side is served in the same manner as the first. A cheese 

 of from fifteen to sixteen pounds remains standing thus 

 four or five days, according to the temperature. If the 

 heat is great, it must stand the longer in the salt. When 

 sufficiently salted, it is washed off in hot water, and taken 

 to the cheese-room, where it is daily turned on dry, clean 

 shelves. If it is still greasy or dauby on the outside, 

 it is still further washed in water, and dried off with a 

 coarse linen towel. 



The cheese-room is generally kept closed by day to 

 keep out the light and sun, which are not good for 

 cheese. It is opened in the morning and evening to let 

 in a little cooling air ; yet a strong breeze is avoided by 

 opening all the doors and windows at the same time, 

 for the cheese will crack and break open if exposed to it. 



Sweet milk cheese is fit for use at the age of four 

 weeks. Strongly salted cheese does not ripen up so 

 quickly as that which is salted less ; but, if it takes 

 longer, the loss is less, and, on that account, it is pre- 

 ferred for sending off to less salted cheese, which, on 

 the other hand, is richer, and has a little better taste. 

 In the daily turning of the cheese, great care is taken 

 to observe any little specks in it where the mites con- 

 ceal themselves. As soon as such places are discovered, 

 a hole is dug out with a knife as deep as they extend 

 into the cheese. The holes are left open till the next 



