CHEESE- MAKING. 



709 



Fig. 914— Curd-drainer. v , 



torn, so as to drain off all the whey, and passes through the outer 

 shell to which it is attached. This plug is at the opposite end of 

 the vat from the water-tap, and not seen in the cut. 



Fro. 915.— improved Curd-drainer. 



Fig. 916. — Rack of Curd-drainer. 



A refrigerating vat used in the State of New York is shown in 

 Figs. 908 and 909.' In this vat the milk may be set at any depth up 

 to twenty inches. The vat for factory service is generally 15 feet 

 long by 3 or 4 feet wide, with a ca- 

 pacity of 600 gallons. Two flat tin 

 cases are suspended the length of the 

 vat, and these conduct cold water 

 through the mass of milk. The cover 

 is of roofing tin, double, with an air 

 space of one inch. With an economy 

 leal use of ice, and a little salt, 5,000 

 lbs. of fresh milk may by this ap- 

 paratus be cooled to 40° in a very 

 short time. ' 



Many self-rheating milk-vats have 

 been invented, and without being in- 

 vidious, we present one designed by Curd-knives. 



Fig. 917. 



Fig. 918. 



