84 CHEESE MAKING. 
the cheese. A new factory should certainly be equipped with 
one of these presses.* 
In the Fraser gang hoop, the bandage is held by an iron 
band, which slips into the top of the hoop. This iron band is 
called the ‘‘bandager.’’ 
In pressing the cheese, the maker should aim to turn out 
a perfect cheese. He should be an artist, and produce an ob- 
Fig. 42.—The Sprague Adjustable Gang Press. 
ject of beauty. The ends should te square with its height, clean, 
and the bandage turned down evenly at the ends, and closed 
well on the sides. 
178. Kind of Bandage Used. 
There are two kinds of bandages used, starched and seam- 
less. The starched bandage is made by the cheese maker from 
starched cloth. The seamless bandage comes in the form of a 
long cloth tube, from which the required length for the cheese is 
cut. But the starched bandage will not let the whey out prop- 
erly, and consequently the cheese does not close on the sides. 
The cheese closes much better with the unstarched, seamless 
bandage. 
Ready-made unstarched bandages of better quality than the 
seamless bandage and about the same cost are now on the 
market. 
*An automatic cheese press is described by J. W. Moore in the 24th re- 
port of the Wisconsin Experiment Station (1907), pp. 207-213. See also Far- 
mers’ Bull. 329, p. 28. 
