I'KACTICE OF CHEESE-MAKING 



Cesspools. When the surrounding soil is of sand 

 or gravel, the cesspool makes an efficient and cheap 

 method for sewage disposal. For a factory with a 

 daily capacity of 10,000 pounds of milk, a cesspool of 

 the following dimensions and construction is ad- 

 vised: A hole 12 feet in diameter and 6 feet deep 

 is excavated. This should be lined with loose stones 

 up to within one foot of the ground surface. Over 

 this, cedar logs, with good supports, are placed at 

 intervals of 24 inches. A plank covering goes over the 

 logs, and this again is covered with earth, making the 



SLIDE TRAP DOOR -"^ W/IRM AIR 



SOLID ICC 



CURING ROOM 



.3= >COLD AIR 



S- SHAPED l"PIPE FROM 

 DRAIN IN ICE-HOUSE 



FIG. 21 PLAN SHOWING SATISFACTORY METHOD FOR SECUR- 

 ING CIRCULATION OF COLD AIR IN CHEESE-CURING ROOMS 



spot unnoticeable. A cesspool should be located at 

 least 20 feet away from the buildings, and on the lower 

 side of the source of water-supply. The pipe lead- 

 ing from the factory floor to cesspool should have 

 a water-trap to prevent returning odors. It is advis- 

 able to place on all whey-tanks an overflow pipe con- 

 nected with the drainage deposit. 



CURING-ROOMS 



A curing-room should be so constructed that the 

 temperature and humidity can be controlled. It should 



