39^ THE DAIRYMAX'S MANUAL. 



posed to the air, and in time begin to sweat and become 

 moist. When this occurs, they are removed on trays to 

 the finishing cellar (cave de perfection), (figure 94), which 

 is furnished with shelves and glazed windows, the air 

 being rigidly excluded. They remain here twenty to 

 thirty days, and are turned every two 

 days as before. After this they are 

 finished, and appear as shown at fig- 

 ure 95, being then wrapped in paper, 

 ^^' ' and i^acked in baskets containing 



ninety cheeses, for shipment to market. They are now 

 about four inches in diameter, and one and one-fourth in 

 hight. An unusually fine quality sells in Paris for twenty- 

 five cents each. The largest consumption is in that city, 

 which annually takes over a million of these cheeses. 

 Oke Hundred Hints to Cheese Makers, which in- 

 clude the wiiole art of conducting a factory successfully, 

 are here given, not for the instruction of exj^erieuced 

 dairymen, but rather as reminders of what is so apt to be 

 forgotten, and as a code of rules for younger practitioners 

 ■who have not yet mastered all the secrets of their art. 

 1. Teach your patrons how to j^roduce milk of the best 

 quality by asking them questions and giving them advice. 

 ^. Print the following ^'Toi Points for the Instruc- 

 tion of Dairymen,^^ and furnish each of your patrons 

 with a copy every three months. 



3. Feed your cows on clean food only. Never use 

 sour food. 



4. Be sure to give only clean pure water. 



5. Clean the cows before milking. 



6. Strain the milk carefully immediately after milking. 



7. Air the milk well while straining, holding the 

 strainer above the pails. 



8. Never use a greasy cloth, brush or utensil. 



9. Empty whey from the cans immediately on arriving 

 at home, and clean the cans without delay. 



