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weigh can to the cloth strainer over the vat; common sized scales that will weigh at least 600 pounds; small sized scales for weighing cheese; two curd knives, one with horizontal and the other with perpendicular blades; large wheel with crank and endless rope for hoisting milk; two stone rennet jars of a capacity of ten gallons each; two thermometers, one for the make and the other for the curing-room; jar for keeping annottoine; syphon and tin strainer for drawing whey from the vat; a self-salting curd mill—a curd mill is now indispensable to a factory, and a self-salting one is indispensable where only one man is employed; rubber mop, curd broom, and floor broom; milk book for keeping accurate account of all business transacted in the establishment, including daily receipts of milk from patrons; a set of glass tubes in a case, for testing milk as to the amount of cream it contains and comparing its state of maturity; two water pails and one curd pail; a heavy curd scoop; two dippers, one of three and the other of six quarts capacity; glass graduated jar and lactemeter for testing milk to locate water—be sure and purchase a lactometer gauged for trying milk at 80° Fahrenheit, many being gauged for 60° Fahrenheit, and of little use in hot weather unless you have ice handy to chill the milk designed for the test; stencils, case, and brush for dating cheese and branding boxes; tin funnel for conveying whey from the vat to the outside tank; curd rake for agitating the product when cooking; a cheese tryer; a curd sink is not now strictly essential, although some makers still prefer to use one.
In glancing over the above list we will mention some of the articles that can be supplemented by utensils of a more primitive and cheaper make. Such a retrograde change is not, however, desirable, although sometimes in a small factory where the receipts to the manufacturer are limited, strict economy has to be practiced in order to leave a margin of profit. With economists of necessity the boiler can be dis-
