Page:Hand-book on cheese making.djvu/11



site for a cheese factory should be a well-drained, slightly elevated location, convenient to a copious and perpetual flow of water. The size of the building is, of course, to be measured by the amount of milk to be manufactured therein, but the same internal arrangement is needed alike in both small and large factories. The building should rest on a substantial stone foundation, with a free circulation of air underneath, and a complete system of troughs be appendent to carry all slops and whey beyond contaminating distance. It is unnecessary that the building be more than a story and a half high, unless the upper apartment is required for something besides curing cheese. The make-room should be ceiled, and the curing-room plastered. The make-room should be in the front of the building, with the engine-room on one side of it and the milk delivery window on the other. The curing-room should be in the back. Cut off all superfluous space about the building and have just enough room to be nicely convenient. Put an awning roof over the delivery window, wide and long enough to cover wagon and team. Set the vats broadside to the milk scales, with ends towards the outer door. The platform for the weighing-can and scales should be on a level with the top of the vats. A small office desk should be hung to the wall near the weigh can, and close at hand, so that every patron can see them, should be arranged the cream tubes, and lactometer. Tin utensils