CH EESE-F A CTOK V Eg U I P M EN T 



109 



in cutting. The curd should not be pushed against 

 the knives. Such mills as the Barnard (Fig. 25). 

 Beech and Gosselin (Fig. 26) are recommended. 

 They can be had in hand or steam-power. 



(20) Two curd-stirring forks of wood or steel, 

 with points turned over so as not to puncture the tin 

 vats during stirring. 



(21) One curd-scoop. 



< 22) One flat-sided curd-pail. 

 (23) Two steel-frame, automatic, continuous-pres- 

 sure gang-presses with hoops, followers, etc., com- 



FIG. 27 CONTINUOUS-PRESSURE GANG-PRESS 



plete. (Figs. 27 and 28.) Galvanized-steel followers 

 are preferable to wooden ones, as they are more sani- 

 tary, are not absorbent, do not expand or contract 

 readily, and are more durable. Galvanized rings 

 are preferable to the fiber or rubber ones for the same 

 reasons. 



(24) One 24O-pound cheese-scale. 



(25) One 24-bottle Babcock milk-tester. 



(26) Two composite-sample bottles for each 

 patron, < 



