FARM DAIRYING 



SALTING 



The curd may now be salted at the rate of one 

 ounce to every twenty-five pounds of milk. 

 Sprinkle the salt over the curd; stir well and allow 

 it to stand ten or fifteen minutes. 



HOOPING 



One cannot get along without a cheese hoop. 

 It may be made of wood or heavy tin, but must 

 be round, straight, strong, and the ends clean cut 

 without any rim. A nice size is 6 inches in diam- 

 eter by 12 inches high; this will press a cheese 

 weighing from six to ten pounds. The circle or 

 follower of wood placed in the hoop on top of the 

 curd must fit wdl, or the cheese will have shoul- 

 ders. 



A bandager may be made of ordinary tin, and 

 should fit closely inside the hoop and be four 

 inches higher than the hoop, but must have no wire 

 rim around it. 



Cut a piece of cheesecloth the -length of the 

 bandager and the width around it. Sew up the 

 sides and run a thread around one end, and slip 

 it on the outside of the bandager. 



Place the hoop on a board in a tin pan; put a 

 square of cotton, wet in the hot water, on top of 

 the hoop, then place on the prepared bandager 



[235] 



