CuTTING AND HEATING THE CuRD. 61 
were boiling. The stirring is commenced with the rake, teeth 
up, at one end of the vat, and the rake is worked down the 
length of the vat, making the curd roll on the side of the vat 
opposite the operator; then back again, making it roll on the 
side toward him. Care should be taken that curd does not col- 
lect in the corners of the vat; nor should it be allowed to roll 
up into little balls. On the other hand, it must not be jammed, 
or fat will be lost in the whey at the expense of the yield of 
cheese. 
{ o 
Me.Pherson Cura Ra ke 
Figs. 26-27.—Wire curd stirrer and McPherson’s curd rake. 
132. The McPherson Curd Rake. 
The McPherson curd rake has large triangular teeth with 
the base of the triangle forming the end of the tooth. This form 
of rake makes it much easier to give the curd a rolling motion. 
Some rakes have only two large teeth, and others several, but 
smaller ones. It is well to have two short wooden pins about 
a half to three-quarters of an inch long, in the back of the rake, 
to prevent its jamming the curd at the bottom of the vat. 
