120 CHEESE MAKING. 
per put down before the floor is laid. If the room is lathed 
and plastered, boards must be put in to hold the tanbark. ‘The 
second story, which is used only as a store room, need not have 
double walls. A tight-fitting trap door should be made between 
the store room above and the curing room below, through which 
to get the cheese boxes down. 
235. Stone Cellar. 
A better wall for the curing room in the first story may be 
made of stone, and built into the side of a hill, for still greater 
protection from outside temperatures, as in the case with cellars 
for curing of brick and Swiss cheese. The stone and earth help 
to keep down the temperature of the air in the room. 
236. Curing Cellars. 
In some places cellars made for curing brick cheese have 
been used with splendid results for Cheddar cheese. Such a 
cellar is built into the side of a hill, it is stoned up on the sides 
and rises above the ground just far enough for small windows 
around the top. One trouble with these cellars is that they are 
sometimes so damp that cheese molds rapidly. 
237. Ventilation of Cellar. 
Dampness in the cellar can be obviated by ventilation. At 
each end of the room is an eight-inch pipe running up through 
the roof. One of these has a cone above it to prevent the rain 
coming in through it. On the top of the other is a hood with a 
tail that keeps the hood always facing toward the wind, and 
the wind striking into the hood carries a current of air down 
into the room, while another current of air goes out of the other 
pipe. Dampers similar to those put into stovepipes can be ar- 
ranged in these pipes to regulate the flow of air. If the air 
should get too dry, moisture can be supplied by means of wet 
sheets. Such curing cellars can be made where the inside tem- 
perature will not go above sixty-five degrees, even if that outside 
is eighty-five to ninety. We would have to change the plans 
of the factory here given for such a curing cellar. 
238. Sub-Earth Ducts. 
In the first edition of ‘‘Cheddar Cheese Making,’’ published 
in 1893, the use of sub-earth ducts for cooling curing rooms was 
