ros 



DAIRYING. 



Fia. 911.— Factory Milk-vat. 



Fig. 912.— Improved Milk-vat. 



Fig. 913.— Cheshire Curd-milL 



drain the curd before put- 

 ting it to press, but the best 

 cheese-makers consider it 

 of more importance to get 

 it to press while it is still 

 sweet, as the whey will be 

 strained out in the press. 

 The different processes of 

 straining, breaking, and 

 cutting the curd, where 

 they are employed, and 

 pressing, with others, will 

 be explained hereafter. 



There are, of course, 

 many methods for making 

 cheese widely different 

 from the one we have de- 

 scribed ; but we v have 

 sought to present simply 

 the average process in this 

 country. 



Appliances for Cheese- 

 Making. 

 In Fig. 906 we give a 

 design of a milk-vat which 

 has been found to work 

 most satisfactorily. It has 

 an outer and an inner shell, 

 the latter shown in Fig. 907. 

 The outer .shell is of wood 

 or sheet iron, the inner one 

 of stout tin. The inlet for 

 hot or cold water, and the 

 outlet for the same, are 

 seen in the angular funnel 

 and in the tap at the end 

 of the vat, in Fig. 906. In 

 Fig. '907 the whey-plug at 

 the end is soldered to the 

 lowest part of trie shell-bot- 



