226 
On Lard Cheese. 
stirred gentl_y with the hands until the milk begins to thicken. 
The curds are cut over three times ; first with the horizontal 
knives, and then twice with the perpendicular knives. The 
curds are scalded or cooked in the usual way, the temperature 
being raised to 94° or 100° Fahr., and from 2 to 2J lbs. ol salt are 
applied for 1000 lbs. of the original milk. The time of raising 
the heat in cooking, when milk is all right, is from 1 to 1-| hours. 
The ratio of milk to a pound of cheese, calculated from the 
original milk, or milk as delivered at the factory, was for June 
12 lbs. In July it took 12*6 for one of cheese, and in October 10 lbs. 
Having briefly described the method of manipulating milk 
at this creamery, an account of the operation of Wire's self- 
TFzVe's Self-acting Cheese-vat for malcinrj Lard Cheese. 
acting cheese vat will now be in order. The vat or tub consists 
of two parts — the outer of wood, and the inner, or milk-vat, of 
tin, with a space between the two, in which are placed pipes 
for heating. The wood vat is made in the shape of a tub, 
from 10 to 14 feet in diameter and 20 to 22 inches deep. 
The one shown at the creamery was 10 feet 8 inches in dia- 
meter and 21 inches deep. It is cut in the centre of the 
bottom, within which staves are set up of the same height as 
the outside. The tin is also tub-shaped, and made with a core 
to correspond with the wood. A shaft, upon which is fixed the 
agitator for stirring the curd, extends from the centre of the vat 
horizontally across its top to the outer edge. 
By means of suitable machinery, situated in the core, a radial 
