. The dairyman's manual. A practical treatise on the dairy .. . oor required for manufactur-ing will be about forty feet in length. This is separatedfrom the rest of the building by a close double partitionhaving a large sliding door in the center or otherwise ioooo®ooooa , f L c 1 J —I A A A L r S I 1 1 CIELI Fig. 71.—ABEAUGBMENT OP CHEESE FACTOBT placed, as may be found convenient for the removal ofcheese from the piess to the curing-room, for whichthis space is set apart. A convenient arrangement is as shown at figure d is a covered driveway for unloading, with a plat-form for receivi
. The dairyman's manual. A practical treatise on the dairy .. . oor required for manufactur-ing will be about forty feet in length. This is separatedfrom the rest of the building by a close double partitionhaving a large sliding door in the center or otherwise ioooo®ooooa , f L c 1 J —I A A A L r S I 1 1 CIELI Fig. 71.—ABEAUGBMENT OP CHEESE FACTOBT placed, as may be found convenient for the removal ofcheese from the piess to the curing-room, for whichthis space is set apart. A convenient arrangement is as shown at figure d is a covered driveway for unloading, with a plat-form for receiving and weighing the milk. The milk isthen conducted by means of the milk conductor to thevats, a, a, a, here represented as 600-gallon ones, andthree in number. The curd sink is at c; the boilerat b; the presses at e, and the cheese tables are seen 348 THE dairymans MANUAL. in the curing room adjoining. The drain is shown bythe dotted lines (figure 71). The curing-room is furnished with benches, twenty-four inches high and three feet wide, made of strips. Fig. 73.—ctmrao HOTTSB. having spaces between them to facilitate circulation ofair. These benches should be carefully made to avoidcracks or spaces in the joints which would harbor cheesemaggots, the great pesb of the cheese factory. Theyshould be ranged at a distance of two feet apart and the T «-« I *S\ ill
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Keywords: ., bookcentury1800, bookdecade1890, booksubjectdairyin, bookyear1894
