712 



DAIRYING. 



Fig. 926.— Cheshire Cheese-press. 



Fig. 927.— Cheese-stand. 



of a curd-drainer of approved pattern, 

 which has a false bottom of slats, 

 easily removed in sections, below 

 which is the drop bottom for the 

 whey to run off and ta give a circu- 

 lation of air under the curd. 'An- 

 other curd-drainer is shown in Fig. 

 915. It is of wood throughout, and 

 is about five feet square and fifteen 

 inches deep. It has a false bottom, 

 consisting of the racks which are seen 

 standing' inside. On the false bottom 

 is spread a strong, coarse cloth, on 

 which the curd is placed. The cloth 

 is large enough completely to wrap 

 up all the curd, which then remains 

 about an hour covered up and at rest, 

 except that it is now and then turned 

 over. One of the racks is shown in 

 Fig. 916. 



Curd-Knives and Curd- 

 Breakers. 



When the coagulatiprt is so far ad- 

 vanced that the curd will break cleanly 

 over the finger in trying to lift a bit 

 of it, a many-bladed curd-knife (Fig. 

 917) of steel, the blades tinned to pre- 

 serve them against the effects of acid 

 in the curd, is passed slowly through 

 the rtass of curd from one end of the 

 vat to the other, until all is cut. 

 Afterward the curd-knife with hori- 

 zontal blades, shown' in Fig. 918, is 

 also passed to and fro through the' 

 mass of the curd, cutting it into cubes 

 and strips about half an inch square. 



Fio. 928. Cheese-hoops. Fig. 929. 



Fig. 930. Press-bow*. 



