CHEESE-TUB KNIVES CHEESE-BOARD. 



Wilts, as Marshall describes it, seems superior in 

 point of convenience. The cheese-room, with its 

 shelves, is there placed immediately over the dairy, 

 and the loft over the cheese-room, each floor having 

 trap-doors through which the cheeses may be handed 

 down. 



The UTENSILS for cheese-making are, first a 

 CHEESE-TUB, in which the curd is broken and pre- 

 pared. These tubs, in course, vary in size propor- 

 tional to the quantities of milk used, and are in 

 form either round or oval. A CHEESE-KNIFE, of the 

 spatula form, of [wood, wrought to the thinnest pos- 

 sible edge, or with a wooden handle, four or five 

 inches in length, and two or three iron blades twelve 

 inches long, one inch broad near the handle, tapering 

 down to the breadth of three quarters of an inch at 

 the point, and shaped like an ivory paper-knife, the 

 blades about one inch asunder, very thin, and ranged 

 with their flat sides towards each other. These are 

 used in Gloucestershire, and are to be preferred to 

 the wooden knives. In some of the continental 

 dairies, these knives are furnished with six or seven 

 blades. 



The CHEESE-BOARD is circular, of wood that will 

 not warp, and planed smooth on both sides, about 

 an inch or an inch and a half in thickness. Upon 

 these boards, placed upon the shelves of the cheese- 

 room, the fresh made cheeses are placed. The 

 boards are of various sizes, and of a form to pass 

 within the hoop-part of the vat, and to receive the 

 weight or power of the press. The VAT, hoop- 

 formed, must be strong, and its sides and bottom 



