Evening Republican, Volume 17, Number 280, Rensselaer, Jasper County, 22 November 1913 — DAIRY AND CREAMERY [ARTICLE+ILLUSTRATION]

DAIRY AND CREAMERY

CURD TEST IN CHEESE MAKING. Advantages Claimed for the Wisconj sin Station Method. 1. A water box with a close-fitting cover permits of a retention of the deed red temperature for a much longer period of time than an open tub. This is important If the weather is cool.

Sections of improved curd test; TJ, TJ, test Jars showing different stages of test; WL water line; M, milk; F frame; WB, wire standard to support cover; AI, drain holes; WO, whey outlet; DP, drain pall. 2. A faucet In the bottom allows the water to be drawn off and replaced with warm water without handling the bottles, thereby saving time and labor. 8. A rack (F) holds the bottles (TJ) in place; withqut this rack the bottles tip over easily in the water when the whey has been emptied. 4. The bottles have a large top and straight sides, so that the curd can be more easily removed. The bottles are more easily cleaned on this account. 6. The strainer (S) in the top enables the operator to place the bottles in an inclined position to let the whey drain out. The whey can thus be more quickly and completely removed.