I9i i.] 



The " Kingston " Cheese. 



195 



at the end of the day's work, cheeses which had previously 

 been made would be chilled and the ripening process affected. 



During the night a cheese-making room should, in 

 summer, be fully opened to the air, the atmosphere being 

 sweetened thereby and the temperature lowered. 



It is equally important that the room in which the cheeses 

 are ripened should be kept at an even temperature ; obviously 

 if one room only be available, the best results cannot well be 

 expected. Each room should be ventilated in a thorough 

 manner, and both ventilators and windows be made to open 

 and close with ease. 





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Pyramid of Kingston Cheeses. 



Throughout the process of making it is desirable to have 

 the room at a temperature of about 6o° F. ; if, however, such 

 a temperature can be obtained only by keeping windows> 

 door, and ventilators continually closed, this point must be 

 waived . 



A very practical means of securing the required tempera- 

 ture in the ripening-room, at a minimum cost, is to have this 

 room arranged on the other side of the wall from, say, the 

 kitchen fireplace ; this is not intended for general application, 

 but in this particular case. 



We have found that in order to secure the necessary quick 

 ripening the room must be at a temperature somewhat higher 



O 2 



