PRACTICAL PAPERS—BUTTER FACTORIES. 
Fig. 14 .—Interior of Milk-vat, with Heater beneath. 
221 
The above milk-vat 
door or fire-box at the 
Fig. 15. 
Fig. 16. 
is for farm dairies. There is another 
back, similar to that at E, where fire is 
made to heat the water under 
the vat (B), when in place. 
Fig. 18. In making skim cheese the 
milk is set at 82 deg., and suf¬ 
ficient rennet added to coagu¬ 
late it in from forty to sixty 
minutes. It is then cut in 
cheeks with a gang of steel 
knives, the blades set one quar¬ 
ter inch apart. 
It is now left at rest for a 
short time for the curd to sub¬ 
side, when it is further divided, 
'Mrmauiminmimm 
