118 CHEESE MAKING. 
229. Sills. 
We should have 8x12-inch sills around the outside of the 
building. There should be two 6x8-inch stringers, running 
across the make-room, and one of the same dimensions running 
through the middle of the long way of the curing room. Ten- 
foot joists can be put between the sills and stringers. The 
dimensions of these joists should be 2x10 inches, and they can 
be placed eighteen inches apart... 
230. Curing Room Floor. 
The joists under the curing room should have rough boards 
nailed close together on the under side, and a five-inch layer 
of tanbark put in between them. There will then be a five-inch 
Fxeft 
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Fig. 56.—Plan of a Cheddar cheese factory. 
space left above the tanbark, over which a tight, heavy floor is 
to be laid. This may be made, by first laying rough boards, 
and covering with paper, and then laying the regular flooring. 
The tanbark, air space and tight floor are a protection against 
changes in the outside temperature. 
