SALTING AND PRESSING THE CURD. 87 
Then put in the bandagers to keep the hoops straight in the 
press, and the fibrous ring and follower, and close up the press, 
putting on full pressure. Young Americas, however, will not 
stand as much pressure, for they do not have as much surface 
as larger cheese, to resist it. 
Fig. 45.—Wilsion Cheese Hoops. 
183. The Wilson Hoop. 
Another form of hoop used largely in Ohio is the Wilson 
hoop. 
DIRECTIONS FOR USING THE WILSON HOOPS. 
Each hoop consists of four pieces, as follows: 
B. The bottom cover, with the widest flange or rim. 
E. The open wide hoop. 
D. The closed or tight wide hoop. 
C. The top cover with narrow flange or rim. 
First—Place the cover with the widest rim (B) on the ways in the 
bottom of the press. 
SrconD—Place the Cap Cloth on the bottom of the cover (B). Said 
Cap Cloth should be as large as the bottom of the cover. 
TuirD—Place within the bottom of cover (A) the open hoop or 
bandage (E£). 
FourtH—Wet one edge of the bandage, adjust with the open hoop 
and turn the wet edge over the top of the hoop. 
FirtH—Put the closed wide hoop (D) on top of the open one, letting 
it lap over about one inch, and fasten the hooks which are provided to 
keep same from slipping down. 
SrxtH—Put in the cheese curd as may be desired, for any thickness 
the cheese are to be made, but always put in enough so that the outer or 
tight hoop in slipping over the open one when pressing shall not quite be 
forced down to meet the edge of the lower cover. 
SEVENTH—Put on the top cover (C), then unfasten the hooks under the 
handles, then turn the cheese over, placing the top cover up snug against 
the head of the press. Proceed in the same manner with the balance of 
the hoops until are are filled, placing the top cover against the bottom of 
the previous one, etc. Then proceed to pressing. 
