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completely under control. Without a mill, the whey must be retained until nearly enough acid has developed to meet the requisite gauge. Then it must be hastily drawn and hastily salted, with the whey not all out of it; too often the acid is in advance of the maker's expectations. Cheese made in this way from day to day cannot help but be uneven in flavor, in salt, and in acid. "Salting in the whey," as it is called, without a mill is wasteful, too. As the whey flows off, the constant tendency of the curd is to pack, and hand manipulation to prevent this will start white whey, the life blood of the cheese, in wasteful quantities. With a mill to use, all this is changed. They whey can be drawn when but very little acid has appeared, and the curd, packed, and drained, waits for the sourness to develop there. It matures more slowly than when submerged in whey, and when the right point is reached the iron teeth of the mill attack it and tear it up and salt it when in a dry state, which is a great advantage. The make-room should be supplied with a gang press and patent hoops, because one screw will compress a dozen cheese and solidify them more firmly than old fashioned single screws. A good cheese can be spoiled after it is in the hoop by insufficient pressing.
I consider the latest milk handling devices almost as essential in a modern factory or creamery as the practical knowledge of the maker. Not merely for labor saving purposes should manufactories be so supplied, but because the demands of present trade require dairy products of a complexion difficult to attain without. It is a "penny wise and pound foolish" policy to scantily furnish a butter or cheese plant when thereby the loss on one under price sale would have more than covered the deficiency in tools.
