220 UTENSILS CHEESE-TUBKNIVES. 



be provided with a fire-place. A SETTING-ROOM, 

 paved with stones, or smooth plaister, and laid on 

 a descent, in order to carry off water, should also 

 be furnished with a table or shelves, on which the 

 cheeses may be deposited, and turned over occa- 

 sionally, until ready to be removed. A CHEESE- 

 ROOM or loft, in which the cheeses are stored until 

 ready for sale. The floor of this room is carpeted 

 with coarse grass or rushes, which are supposed to 

 have a beneficial effect on the new cheese. This 

 loft, in some of the great dairies, is found over the 

 cow-houses, not only for convenience sake, but on 

 the opinion that the ascending warmth of tempera- 

 ture from the cattle, has the effect of accelerating the 

 ripening of the cheese. These lofts are more con- 

 venient when the walls are lined with shelves, and 

 stages placed in the middle of the room. But the 

 arrangement followed in North Wilts, as Marshall 

 describes it, seems superior in point of convenience. 

 The cheese-room with its shelves, is there placed 

 immediately over the dairy, and the loft over the 

 cheese-room, each floor having trap-doors through 

 which the cheeses may be handed down. 



The UTENSILS for cheese making are, first, a 

 CHEESE-TUB, in which the curd is broken and pre- 

 pared. These tubs, in course, vary in size propor- 

 tional to the quantities of milk used, and are in 

 form, either round or oval. A CHEESE-KNIFE, of 

 the spatula form, of wood, wrought to the thinnest 

 possible edge, or with a wooden handle, four or five 

 inches in length, and two or three iron blades twelve 

 inches long, one inch broad near the handle, taper- 



