CURING AND SHIPPING THE CHEESE. 109 
How much cloth surface is required for a room containing five 
thousand cubic feet of space? 12. How should cheese be boxed? 
13. What five factors affect shrinkage in curing? 14. What are 
the advantages of central curing rooms? 16. What is the pur- 
pose of paraffining cheese? 17. At what temperature should 
paraffine be applied? 18. How does the shrinkage between par- 
affined and unparaffined cheese compare? 19. What are the 
objections to paraffining? 20. What are scale boards and how 
should they be used? 21. How should cheese be weighed? 22. 
How and where should the weights be marked on the box? 23. 
How is cheese generally marketed? 
