108 SCIENCE AND PRACTICE OF CHEESE-MAKING 



(8) One Marschall or Monrad rennet-test. 



(9) One 3-8-inch, horizontal, steel curd-knife. 



(10) One 5-i6-inch perpendicular, wire curd- 

 knife. 



( 1 1 ) Two small solid-handle dippers. 



(12) 



(13) 



(H) 

 (15) 

 able. 

 (16) 



FIG. 25 BARNARD'S CURD-CUTTER 



One strainer-dipper. 



Two curd-agitators of McPherson type. 



Two curd-rakes. 



Two thermometers, strictly correct and reli 



One outfit for making commercial starters. 



FIG. 26 GOSSELIN CURD-MILL 



(17) Two whey-strainers for each vat. 



(18) One large knife for cutting curd. 



(19) One curd-mill. A curd-mill should be so 

 constructed that its knives will go against the curd 



