American Duller Factories. 
21) 
Vig. 25 represents a sectional elevation of a cheese vat or 
nioultl. When the curd is ready for pressing, it is placed in the 
F'kj. 25. — Clieese-vai, or Cheese- mould, for Huldkhjc Cheese. 
mould (A) of rectangular form, and with one side (Bj arranged 
to swing open on hinges for the removal of the cakes after they 
are pressed. After the curd is pressed into a broad flat cake it 
is A'erticall}^ cut with a fine saw into two or more blocks (C C), 
*ind bandaged with muslin. These are placed one upon another 
Fifj. 20. — Tahle and Knife for Cutting HoMldge Cheese. 
in layers, say two deep, in the mould, with thin boards or other 
plates between them, and are again subjected to the action of 
the press, by which the whey is still further pressed out, espe- 
cially of the freshly cut sides of the cakes. The pressing is 
