310 



THE CHEESE-ROOM. 



or tub, or, in some large dairies, into a copper kettle, 

 which stands on a peculiar tray or bench. This tray is 

 made of four to five inch posts, and its size is gov- 



Fig. 128. 



erned by the quantity of milk of the tubs to be used; 

 but these tubs generally hold from one hundred to one 

 hundred and fifty cans. The milk is immediately set 

 with the requisite quantity of rennet, usually one quar- 

 ter of a can to one hundred cans of milk ; and if it does 

 not " come " in a quarter of an hour, more rennet is 

 addefl. 



When it has properly curdled, it is stirred in all direc- 

 tions with a wooden ladle three or four times over, and 



