22 CHEESE MAKING. 
46. Shelves for Trinkets. 
The windows should be kept as clean as those in a dwelling 
house, nor should tools and little trinkets be laid on the window- 
sills. There should be shelves or drawers for all such things. 
The curing room should likewise be kept in order. It should 
not be a dumping place for all sorts of material, which properly 
goes into the store room above. 
47. How to Kill Molds. 
At the beginning of the season, the walls may be sprinkled 
with water, and the room closed tight, while two or three pounds 
of sulphur is burned in it; this method will kill molds. 
48. Antiseptics. 
A still better way is to wash the walls with limewater. 
Limewater is a disinfectant, and should be used wherever it can 
be applied. Commercial sulphate of iron (copperas or green 
vitriol, as it is commonly called), is also a disinfectant, and 
should be put into drains and places that are likely to smell 
badly. 
49. To Prevent Dust. 
The boiler room must not be neglected. If coal is used, 
coal dust can be prevented by sprinkling the coal with water. 
The floor should be kept cleanly swept, and should be mopped 
twice a week, or as often as needed. Tools should have their 
regular places and be kept there. 
The reader may consider it a waste of space to talk about 
these little matters, but experience has taught the writer that 
they are the foundation of the business of cheese-making ; makers 
often fail, because they do not recognize this fact. 
It is much easier to run a clean factory than a dirty one; 
the old saying that ‘‘an ounce of prevention is worth a pound of 
cure’’ is true here, as well as in other cases. 
50. Factory Surroundings. 
Having gotten the inside of the factory clean, why not make 
the outside of it to match? Plant some trees, and in painting 
the factory, choose white or some light color, that will not ab- 
sorb, but will reflect the heat. A little extra effort may be put 
