DRAWING THE WHEY—DIPPING AND MILLING THE CuRD. 73 
pick the curd to pieces. The objection to this mill is, that it 
does not leave the curd in pieces of the same size. Some of the 
pieces will be quite large, while others will be small, and when 
salted the salt will not be evenly distributed. There is a self- 
salting attachment to the mill, but this is useless, as a curd is 
never ready to salt when milled. 
152. The Whitlow Mill. 
A knife-mill does not, jam the curd as much as a peg mill 
does. It simply cuts it. One of the earliest forms of knife- 
mills was built after the form of peg-mills, as is seen in the 
Fig. 36.—The Harris Curd Mill. 
Whitlow mill of Canada. There are a number of knives on a 
shaft which play between knives in the side of the hopper. 
When the curd is put into the hopper, it is caught between the 
