108 CHEESE MAKING. 
found. <A lead pencil hardly makes a sufficiently plain mark on 
a cheese box. The brand of the firm to whom the cheese is 
shipped should be stenciled on the side of the box. 
210. Buyer’s Stencil. 
The buyer generally furnishes a stencil for marking the 
boxes. Hach stencil, so issued to a shipper, has a distinguishing 
number, which is recorded in the buyer’s office, and by refer- 
ring to the number the latter will know who shipped the cheese. 
This is especially necessary where several factories make up a 
carload of cheese for one firm. 
If a cheese-maker has any cheese that is not first-class he 
should put a distinguishing mark on them and notify the buyer, 
who will usually deal fairly with him, when he understands that 
the maker is not trying to take advantage of him. 
211. How to Sell Cheese. 
Cheese is sold mostly on the dairy boards of trade.* The 
buyer, after he bargains for the cheese, should be required to 
inspect the cheese at the factory and accept or reject it. He 
should then give a draft on a local bank for the amount due. 
The bank draws on the firm for this amount, at the place of 
business of the firm, and the cheese belongs to the bank till the 
draft is honored. This is a strictly cash basis, and is fair to 
both parties. 
QUESTIONS ON CHAPTER X. 
1. What is the curing process in cheese? 2. At what tem- 
perature should cheese be cured? 3. What has been learned by 
experiments in curing cheese from the same lot of milk at differ- 
ent temperatures? 4. How should the curing shelves be made? 
5. How should the cheese be arranged on the shelves? 6. What 
two instruments are used for measuring the humidity of the 
atmosphere, and what can be said as to their accuracy? 7. What 
precautions should be taken in reading the psychrometer? 8. 
What is meant by relative humidity, or per cent of saturation? 
9. What should be the relative humidity of the curing room? 
10. How may moisture be supplied to a room artificially? 11. 
* See Bulletin 231, Wisconsin Exp. Station, The Marketing of Wisconsin 
Cheese. 
