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SCIENCE AND PRACTICE OF DAIRYING. 



which are much used in Switzerland, Austria, and South Germany, 

 and which not only meet all requirements perfectly, but are both 

 easy and light to manipulate. 



No doubt these lever presses require much space, and are, when 

 made as large as is required for pressing Emmenthaler cheeses, 

 somewhat heavy. This disadvantage, however, is of comparatively 

 little importance. In addition to the screw and box presses, iron 

 lever presses of an elegant appearance and occupying little space 



Meter 



Fig. 74. Lever Press. 



are used in England and America. Such presses are worked by 

 means of comparatively small and stationary weights in connection 

 with two lever poles working upon one another, and in this way 

 a great pressure is possible. These presses, however, are very dear, 

 are liable to rusting, and without doubt, in the matter of utility, 

 are inferior to the simple Swiss lever press. 



A single lever with one arm furnishes the effective portion of the lever 

 press. The lever has its support point lying on the end of the lever pole. 

 The pressure, which is exercised by the lever through the action of a mov- 

 able weight attached, is easily calculated, by the law of levers, if the weight 

 of the lever pole be left out of account. The law of levers can be expressed 

 in a double manner, by saying that an equal weight is present on the lever 

 if the static momenta are equal to one another, or an equal weight is 



