American Butter Factories. 
27 
2. The escape of the whey by evaporation is greatly facilitated 
by this form of cheese-cakes, for, as the whey percolates towards 
the bottom of the cakes (these cakes being turned from time to 
time only a quarter of a revolution), the whey, instead of turning 
back toward the centre of the cheese — as is the case with all 
Fig^ 23. — Chceiie-prciisi and Mould used for the Holdidgc Cheese. 
A. Cheese with bandage. B. Composite Cheese-mould. C. Square Hoop. 
D. and E. Morticed slips for connecting the Hoops. 
