390 



THE DAIRYMAN*S MANUAL. 



the surface, and when this begins to shrink or ^^ crinkle" 

 the rennet is added to the milk at the rate of one spoon- 

 ful to twenty quarts of milk. After six hours the curd 

 is dipped out of the jar— wliich is of glazed earthenware, 

 holding about three gallons— into small, tin molds, which 

 are about four and three-quarter inches (twelve centi- 

 meters) in width and hight, open at both ends, and 

 resting each on a small mat of rushes sewed together 



Fig. 93.— DRYING ROOM. 



(figure 91). This work is done, in Mons. Paynel's dairy, 

 in a stone building, furnished as represented at figure 92. 

 In two days the curd becomes firm enough to be taken 

 from the molds ; no pressure is used. Then they are 

 sprinkled with salt, and placed on the tables for three or 

 four days. They are next carried in baskets, upon tin 

 gratings or frames which fit the baskets, to the drying- 

 room, where the frames with the cheeses on them are 



