. Cheese making. Cheesemaking. 145. How to fill the curd sink. When the curd sink is used, the whey should be drawn down in the vat till it just barely covers the curd; for while it is cov- ered with whey, it will not mat. The curd sink is then run to the lower end of the vat, and the curd dipped over onto the racks. Please note that these images are extracted from scanned page images that may have been digitally enhanced for readability - coloration and appearance of these illustrations may not perfectly resemble the original Decker, John Wright, d. 1907. Columbus, Ohio, The author

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