f. ke^.^f Vfj/s, … drained, salted, pressed, and In forty days is moved to thecheese loft. In Fig. 2 the pan is hinged to the vatand rests upon pins within it. The con-tents are warmed by a furnace beneath,and the whey is draw off by a strainer.Adjustable legs permit the inclinationof the vat. Fig. 8 represents two…
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