CONSTRUCTION AND OPERATION OF CHEESE Factories. 119 
231. Vat Room Floor. 
The making room should have a heavy two-inch floor, 
preferably of maple. It must slope at the rate of one inch in 
five feet, toward a ditch at the lower end of the vats oi twenty 
feet from the front end of the room. 
232. Curing Room Walls. 
Paper can be put on the studding under the siding, and 
the walls lathed and plastered. The studding is of 2x4, such as 
is generally used, and if tanbark can be easily obtained, it can 
be filled in between the studding. Tanbark is better than saw- 
dust for filling in such places, as mice are not inclined to work 
in it. It is hardly necessary to say, that the top of the room 
should either be ceiled or plastered. 
The curing room must practically be a large box, with walls 
so constructed that the temperature inside will be affected as 
little as possible by the outside temperature; some means of 
introducing cool, fresh air into the curing room is highly de- 
sirable. : 
The walls and ceilings will therefore have to be of several 
thicknesses, with air spaces between, like the floor which we 
have already descrited. 
233. Door and Windows. 
We must not forget, after we have built such walls, to have 
the windows fit tightly and have shutters on the outside. The 
doors must be heavy, with air spaces in them, and close tightly 
with a lever latch like a refrigerator door. 
To construct our walls, we may put the 2x4 studding two 
feet apart, which is to be lathed and plastered inside. On the 
outside, rough boards and paper may be put, and then another 
row of studding, and paper nailed on with boards on the outside 
of these. In the spaces in the outer row of studding, tanbark 
may be filled in. 
234. Joists. 
The joists in the ceiling should be 2x6, ten feet long, 
eighteen inches apart, supported by 4x6 running crosswise of 
the room. If the room is ceiled overhead, tanbark three inches 
deep can be filled in between the joists, and then a layer of pa- 
