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carded and an old-fashioned under-heater vat, with a hot water tank attached, made to do service. I know of dozens of small factories throughout Central New York who get along admirably with such apparatus. In the matter of press and hoops you can do better without the gang press than you can without the patent hoops. Remember that it is no economy to go back to the primitive hoop that makes necessary the hand bandaging of every cheese. If obliged to go without the gang press, get hoops that can be bandaged before the curd is put in them, so that two cheese can be pressed under one screw in an old-fashioned press. In such a case wooden followers would be required. One pair of scales can be got along with at a pinch, although two pairs would save a great deal of transferring and extra work. Do not get along with one curd knife—you need both the horizontal and the perpendicular, in order to cut the raw curd evenly and economically. A crane can take the place of a large wheel for hoisting milk if you consider it more convenient. Keep rennet in nothing but stone jars or vessels and keep at least ten gallons always prepared ahead. Jugs are often used for annottoine, although an open jar admits of easy dipping and accurate measurement. Have your tinner make you a long, narrow gill cup, to which should be soldered an upright six-inch handle with a shepherd's crook in the end. Use the cup for measuring out the coloring; the long handle, which can be hung by the crook on the inside of the jar, precludes soiling the hands, clothing and floor with the scarlet dye. A curd mill of some sort is positively necessary in order to facilitate good, even stock; do not leave one out of the list of apparati under any consideration. I prefer a self-salting mill, not only on account of the ease with which curd can be ground but also for its superior mechanism in thoroughly mixing the salt into the curd as fast as it is torn by the teeth. In grinding curd with a common machine, the torn shreds quickly re-amalga-
