122 CHEESE MAKING. 
cannot get in at any other place and will be cool. The air is 
forced into the duct by means of a cowl, which always faces 
the wind, and the air is thereby forced down the tube into the 
duct. An outlet from the top of the curing room allows the 
warm air to escape. A curing room if built as described, would 
Fig. 58.—Section of cheese-curing room and horizontal multiple sub- 
earth duct. A, inlet to curing room; B, end of sub-earth duct in bricked 
entrance to factory; C, cross-section of the multiple ducts as placed in a fac- 
tory at Neenah, Wis. D, E, bricked entrance under funnel at outer end of 
sub-earth duct; F, funnel with mouth 36 inches across; G, vane to hold fun- 
nel to the wind. 
