Chapter VIII. 



BhaM-tr ■ j^mflL'- ». ■■.'■ ■■■ >/•_■■■ ■ -y»i I.Wittil.l mMMI JMBr't 



cheese - 3s^r JL.^:iisra-- 



Milk-Vats — Refrigerating Vats — Self' Heating Vats — Curd-Mills ahd Curd- 

 ? r J% Drainers ■*- Curd-Knives and Curd-Breakers — Cheese-Presses — Ufright 

 and Gang Presses — Cheese-Hoops — Cheese^Pactories. 



THE greatest difference between butter-making and cheese-mak- 

 ing lies in the fact that whereas inferior butted is scarcely tol- 

 erable, inferior cheese is very generally tolerated, and some- 

 times by persons of very fair taste in other things. And, there 

 being a more variable standard in cheese-making than in butter- 

 making, it is far 

 more difficult to 

 pre! sent to the 

 reader any gener- 

 ally recognized 

 set of rules or 

 principles for 

 guidance in the 

 former than in the 

 latter. The most 

 practical benefit 

 we. can confer up-- 

 on the dairyman 

 in reference to this 

 department of his 

 industry, . will be 

 to furnish him 

 some general facts 

 regarding the process of cheese-making as carried on by the most 

 experienced dairy farmers, together with representations and de- 

 scriptions of the implements and devices employed by them. 



Milk-Vats. 



In the chapter on butter-making, we have fully outlined the 

 proper preparation and treatment of milk in the preliminary stages. 

 The first desideratum, in cheese-making is adequate milk-vats. The 



,"06) 



Fig. 906.— Improved. Milk-vat. 



Pig. 907— Inner Shell of Milk-vat. 



