Anenan Butter Factories. 
Fi'j. 16. — Iiitci ior of Mill -vi(l, vith IL-nlcr henenfli-. 
The above milk-vat is for farm dairies. There is another 
door or fire-box at the back, similar to 
Fvj.\l.-Gan,j Curd huves. ^^^^ j^^ ^^j^^^.^ f^^^ ^^^^^ ^^le 
water under the vat (B), when in place. 
In making skim cheese the milk is 
set at 82°, and sufficient rennet added to 
coagulate it in from 40 to 60 minutes. 
It is then cut in cheeks with a gang of 
steel knives, the blades set j inch apart. 
It is now left at rest for a short time for 
the curd to subside, when it is further 
divided, the gang of blades being set at 
an angle of 45^ with the bottom of the vat. 
It is now gently lifted with the hands, and 
the process of breaking or subdivision completed. Then a slow 
heat is begun to be applied to the mass ; the curd, meanwhile, 
being stirred to keep it from packing, until a temperature of 96"^ 
