156 APPENDIX. 



back of the frame to prevent the cheeses falling out when the frame re- 

 volves. The frame is made stationary by a pin, and when this is 

 withdrawn, it is made to revolve half round upon its axis, which turns 

 the cheeses. The shelves over them, and upon which the cheeses have 

 lain the preceding day may then be withdrawn, and left to dry till the next 

 day, when they may be returned, the turning process repeated, and the 

 other shelves cleaned and dried in turn. The improvement is a valua- 

 ble one in large dairies. Henry Wilbur of Richfield, Otsego Co., N, 

 Y., is the inventor." 



Extract from a Litter. 



" The saving in labor and risk of the cheese are great, and the ex- 

 pense of fitting up a new room on this plan, would not greatly exceed 

 that, in common use, as the room may be much smal'cr. One rack 

 with six shelves, six feet long, twenty-four inches wide, set eleven 

 inches apart, will hold eighteen cheeses weighing from 100 to 140 lbs. 

 each, suspended by a wooden shaft two inches square, resting on two 

 rails extending the whole length of the room, three and a half feet 

 higii, or if only a single rack, on two posts; each rack requires about 

 four feet on the length of the rails, to turn well, — and its cost will not 

 exceed six dollars including the materials of which it is made. On 

 this system the cheese dries much faster, as it is turned on to the dry 

 side of the shelf every day, and has a sound and dry rind. He has 

 one set of extra shelves, which are slipped in close above the cheeses 

 before turned, on which shelf the cheeses lay when turned over; the 

 others are then liberated for another rack, and so on through the room. 

 By the aid of these six extra shelves, the cheeses in turning need not 

 fall but a trifle, if any." 



