MANUFACTURE OF CASEIN. 
15 
DKAIN EACK. 
A drain rack such as is used in the manufacture of cottage cheese 
is very satisfactory. It should be made either of cypress or of a good 
grade of white pine. A frame 3 feet 4 inches wide by 6 feet 4 inches 
long, outside dimensions, is made of surfaced 2 by 4 inch material, 
using mortised joints and allowing the ends of the longer pieces to 
project 3 inches. The frame is made by laying the 2 by 4 inch pieces 
flat. On the inside edge of each piece a J-inch hole about 2 inches 
deep is bored every 12 inches, and a J-jnch galvanized pipe of the 
proper length is placed in the holes when putting the frame together. 
The pipes support the wire screening and keep it from getting loose. 
Three galvanized swivel casters are fastened to each side on the 
bottom of the frame to allow the drain rack to be handled conven- 
Fig. 6. — Drain rack mounted on swivel casters allowfj, most convenient handling, 
especially when filled with ciffd. 
iently. Galvanized-wire screening of four meshes to the inch is 
nailed to the top of the frame with staples, taking care to draw it 
tight and let it extend a little over the middle of the frame all around. 
A wooden strip, wide enough to cover the edge of the galvanized 
screening, is nailed around the outside edge of the upper part of the 
frame to hold the top part in proper position. The top part is made 
of 1| by 12 inch surfaced material with mortised and spiked corner 
joints, each end of the side pieces projecting 6 inches. The projec- 
tions, trimmed down to the shape of a handle, make the rack more 
convenient. 
Two drain racks of the dimensions given are large enough to hold 
the curd from 400 gallons of buttermilk. The curd drains quickly 
in the drain racks, which permits them to be used repeatedly until 
all the casein is made. 
PEESS FOEM-DIVIDING BOAEDS. 
The dividing boards placed between the layers of wet curd in the 
press can be made conveniently from 1 by \\ inch lattice-stop strips 
