Archive image from page 553 of Dairy farming being the. Dairy farming : being the theory, practice, and methods of dairying dairyfarmingbein00shel Year: 1880 380.— Pail. lishments, the next work is the removal by the 'fiat-side pail' (Fig. 289) of the curd and remain- ing whey to the ' sink.' It will be readily seen that this utensil is peculiarly adapted to the pur- pose. When the vat is tapped, nearly all its contents may be removed by it. In salting, the proportion of salt to curd varies in diiTerent factories, but about 2 lbs. to 1,000 lbs. of milk manufactured is the general r
Archive image from page 553 of Dairy farming being the. Dairy farming : being the theory, practice, and methods of dairying dairyfarmingbein00shel Year: 1880 380.— Pail. lishments, the next work is the removal by the 'fiat-side pail' (Fig. 289) of the curd and remain- ing whey to the ' sink.' It will be readily seen that this utensil is peculiarly adapted to the pur- pose. When the vat is tapped, nearly all its contents may be removed by it. In salting, the proportion of salt to curd varies in diiTerent factories, but about 2 lbs. to 1,000 lbs. of milk manufactured is the general rule. A large quantity of English salt is imported for the dairy trade, being considered by many the best; but some American firms are producing a really fine article, such as that of the ' Onondaga Works,' at Syra- cuse, New York, where it is manufactured on a process perfected by Dr. Goessman, a noted chemist, by which freedom from impurity is obtained. This article, known as the ' Onondaga Factory-filled Salt,' enjoys a well-earned reputa- tion. The best press yet in use in America is that made by Messrs. Fi-aser and Benson at Rome, New York, and known as the ' Gang-press' (Fig. 270, page 461). It is so constructed that the cheeses are pressed horizontally against each other, the lower part of one hoop fitting into the upper part of the next. The screw runs in a movable wooden block, which can be set in the proper posi- tion for one or two cheeses as well as for the whole number for which the press is intended. As soon as the newly-made cheeses reach the cnring-room, they are neatly marked on the band- age with the date of the manufacture, a dam]) paste being used for the purpose, applied with a stiff brush over a stencil-jilate. In the ' drying' or cheese-rooms two classes of racks, or tables, are sometimes to be found. The one of which we give a section in Fig. 290 is the most convenient, and allows more cheese to be stored in the same space. The temperature believed to b
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