Swiss CHEESE—F'Rom MILK To CurING CELLAR. 147 
just fits around the front side of the kettle. It is hinged on the 
brick work on one side (the side oppesite the kettle crane) and 
the further end of it hangs from an iron crane which is also 
placed on the side of the fireplace opposite the wooden crane. 
By turning this crane the sheet iron front can be swung out of 
the way so that the kettle can be swung out into the room. 
When the kettle is swung out of the fireplace, this front can be 
closed and a sheet iron lid, hinged against the chimney, can be 
Fig. 70.—Interior of Swiss cheese factory at Florence, Ohio. Steam ket- 
tles are used and the whey is skimmed with a centrifugal separator. 
dropped to cover up the hole for the kettle. A grate is placed 
in the bottom of the fireplace, and a fire door in the sheet iron 
front gives a place for the operator to tend the fire on the grate. 
The steam kettles are set permanently on the floor. A steam 
jacket is riveted on the lower part so that steam can be used for 
heating the milk. A plug in the bottom connects with a pipe 
for carrying off the whey. 
284. Filling the Kettle. 
The milk is strained into the kettle the same as into a vat 
for Cheddar cheese. If a fire kettle is used the kettle may be 
swung in front of the receiving window. 
