130 CHEESE MAKING. 
The shelving can run crosswise of the room, and if the 
boards are sixteen feet long, there will be a four-foot passage 
on the side of the room next to the making room. At the fur- 
ther end of the room from the door to the making room, ten feet 
of space can be left for boxing cheese. 
260. Cost of Factory. 
The factory we have suggested will cost more than the 
ordinary run of factories, for it is much better. Nothing that 
will be a waste of money has been suggested. Certain firms put 
up factories which are inferior to this, for which they get a 
third more money than this will cost. 
As the cost of material in different localities varies so much, 
we have not set a price on this factory, but the necessary facts 
are given, so that anyone can figure on the cost of the building 
for his own locality, and reliable firms will furnish machinery 
at reasonable prices.* 
QUESTIONS ON CHAPTER XII. 
1. What is the necessity of good foundations for a factory? 
2. How should the curing room wall be constructed? 3. Why 
are double windows needed in the curing room? 4. How should 
the curing room door be built? 5. What is the advantage of 
a curing room in a cellar? 6. How may such a room be ven- 
tilated? 7. What is the principle on which a sub-earth duct 
works? 8. How many and how large tiles should be used? 
9. How deep should the tiles be placed in the ground? 10. 
How long should a duct be? 11. How may air be forced 
through the duct? 12. How large should the cowl be and how 
high should it be placed? 138. How can a well be utilized as a 
duct? 14. How can hot water be secured? 15. Why should 
the water pipes be galvanized? 16. What can be said of good 
sewer connections? 17. What is aseptic tank? 18. How should 
the whey tank be constructed? 19. How should the whey be 
drawn off? 20. How can the whey be elevated? 21. Why 
should the water tanks of the vats be lined? 22. How should 
the curd sink be constructed? 23. Why should flats not be 
pressed in Cheddar hoops? 24. How should a wash sink be 
made? 25. How should the curing shelves be constructed ? 
*For plans of cheese factory buildings and equipment, see also Dairy 
Commissioner of Canada, Rept. 1906, pp. 25-34; Dean, Canadian Dairying, 
pp. 245-8; Mont. Exp. Station Bull. 53; and Mo. Exp. Station, Circ. of Inf., 18. 
