228 
WISCONSIN STATE AGRICULTURAL SOCIETY. 
8. These cheeses cure much better than round ones, as the 
gases, if any be generated, escape from the ends, and are 
not forced back and forth through the cheese as with round 
ones. 
9. They take less room in the dry-house, and women and 
children can easily turn and handle them. 
10. For exportation they greatly excel the round cheese. 
They can be packed closer, boxes cost less, and small cheese 
can be boxed and shipped at nearly the same expense as large 
ones. They have been shipped to England with great success. 
When curd is ready for pressing it is placed in the mould 
E. of a square or rectangular form and with one side arranged 
to open by removing pins at the corners. After the curd is 
pressed into a broad flat cake it is vertically cut with a firm 
saw into blocks as represented in cut, and bandaged with mus¬ 
lin. These are placed one upon another in layers, say two deep 
in the mould, with thin boards or other plates between them, 
and are again subjected to the action of the press, by which 
the whey is still further pressed out, especially of the freshly 
cut sides of the cakes. The pressing is continued as long as 
needed, after which the cakes are removed to the shelf or cur¬ 
ing-room, to allow the remaining whey to escape by evapora¬ 
tion. This is claimed to be facilitated by the form of the 
cake, because, as the whey percolates towards the bottom, and 
in turning as is required, from time to time, the cakes are only 
turned a quarter of a revolution, the whey instead of being 
turned directly back in its course is turned at right angles, and 
is consequently always tending nearer to the exterior. 
In this way, together with the pressing, it is claimed the 
whey is so far dissipated that decomposition is much less lia¬ 
ble to take place, and therefore, the cheese may be preserved 
without the greasing commonly employed. 
BUTTER-MAKING AT THE CHEESE FACTORIES. 
Within the last three or four years a good quality of butter 
has been made at some of the cheese factories. The plan adopted 
is to spread out the night’s milk in the vats used for making 
