PRACTICAL PAPERS—BUTTER FACTORIES. 
227 
towards the bottom of the cakes (these cakes being turned 
from time to time only a quarter of a revolution), the whey, 
instead of turning back toward the centre of the cheese—as is 
the case with all round cheese—is turned at right angles 
thereto, and is consequently always tending towards the out¬ 
side ; and the whey is so far expressed and evaporated that 
decomposition is much less liable to take place. 
3. These cakes, being entirely covered with bandage, may 
be cured with or without greasing, and are thus rendered safe 
from flies. 
4. They are much more easily turned and handled than 
round cheese. 
5. They are shipped to market in boxes of thin stuff of 
any kind of timber. Any farmer can make them, making the 
boxes of such size as he chooses, and at an expense much less 
than for round boxes. For ten-pound cheese, boxes are used 
with success containing 18 cheeses, 180 lbs.; and for thirty- 
pound cheeses, 8 in a case, 240 lbs. This item of boxes is a 
great advantage. The boxes are solid, and there are no covers 
to come off. The cleats on the outside of the boxes prevent 
them from being packed too closely together in carrying or in 
store-houses. There is a great saving in weight, as, in the old 
style, down weights are given in each cheese, while in this 
shape only one down weight is given for 18 small cheeses or 8 
large ones, 
6. For retail trade this form of cheese is of great advantage. 
The dealer can weigh the whole cheese, and cut by measure 
the exact weight required, and many of the cheeses are sold 
without cutting. 
7. For family use small cakes are a great success. A ten- 
pound cheese is 10 inches in length and 5 inches square, and is 
cut for table use as follows: 
. » 
Turn the bandage back from the end, cut a thin slice from 
the end of the cheese, then cut off the desired slices for the 
table, and replace the thin slice and bandage; set the cheese 
on end and it is sealed, and as safe as an uncut cheese. 
