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WISCONSIN STATE AGRICULTURAL SOCIETY. 
small cheeses can be made at very nearly the same expense as 
large ones. 
O 
Fig. 24. — Cheese-press and Mould used for the Holdridge Cheese. 
A Cheese with bandage. B. Composite Cheese-mould. C. Square Hoop. 
D. and E. Morticed slips for connecting the IIoops. 
2. The escape of. the whey by evaporation is greatly facili¬ 
tated by this form of cheese-cakes, for, as the whey percolates 
