SALTING AND PRESSING THE CURD. 85 
179. How the Bandage is Put Onto the Cheese. 
When the bandage is put into the hoop, the edge should te 
turned in evenly, tor about an inch and a half on the bottom. 
and perhaps dampened to hold its place. 
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Fig. 43.—The Helmer Patent Continuous-Pressure Press. 
Before putting the bandage on, the bottom cap cloth should 
be put in. It should be round, and as large as the bottom of 
the hoop (fourteen and a half inches), and should be soaked in 
hot water. Square cap cloths lap over onto the sides of the 
cheese, and make bad looking scars. 
180. Cheese Must be of the Same Size. 
Care should be taken to put the same amount of curd into 
each hoop, so that all the cheese will be of the same height. 
The hoops should not be filled so full that the cheese comes 
above the junction between the bandage and the hoop, for in 
such cases, there will be a little ridge left at the junction, 
which will disfigure the cheese. 
When the curd has been filled into the hoop, the top cap 
cloth is put on, and the fibrous ring laid around the edge, to 
keep the curd from pushing out, and then the follower put in. 
Usually the fibrous ring is tacked onto the follower, and while it 
may fit well, it quite often happens that it does not; and the 
