128 CHEESE MaKING. 
252. Equipment. 
For a factory of the capacity previously mentioned, an 
eight-horse power boiler will be required. A horizontal brick 
arch boiler is preferable to a vertical one, as it will hold the heat 
better, and a person can mcre.easily clean the flues. 
There should be a good steam pump, and possibly an en- 
gine, though the latter is not absolutely necessary. For ten 
thousand pounds of milk two vats of a capacity of 5,200 pounds 
will be needed; these ought to be provided with whey gates for 
emptying them. ; 
253. Water Boxes of Vats Should be Lined. 
It is quite essential also to have the water toxes of the 
vats lined with galvanized iron, or they will leak, making a bad 
muss on the floor. 
254. Curd Sink, Presses, and Hoops. 
It will be remembered that a curd sink is a necessary piece 
of apparatus in getting the curd drained properly; we must, 
therefore, have a curd sink constructed in the way suggested. 
For the curd from 10,000 pounds of milk, two gang presses, 
and either twenty Cheddar or forty flat hoops will be required. 
255. Pressing Flats. 
One should not attempt, as is quite commonly done, to 
press two flats in a Cheddar hoop by putting a divider between. 
Artistic looking cheese cannot be made in that way 
Flat hoops do not cost nearly as much as they formerly did, 
and the expense will be but slightly increased by providing the 
necessary number of hoops. 
256. Milk, How Lifted. 
If the roadway is not high enough to empty the milk directly 
into the weigh can, -a large wheel fixed tight on an axle is 
probably the best appliance for lifting the milk. An endless 
rope runs over the wheel, and by pulling this rope the wheel 
turns and winds up another rope on the axle. This rope has 
tongs on it, which take hold of the milk can. 
The weigh can is placed on an 800-pound double-Leam scale, 
which stands in a receiving room or covered platform. This 
platform is built out on brackets in front of the factory. On 
