—43—
properly prepared for transportation unless it is so tight in the box that it cannot shift and knock about. Brand the boxes in a neat, workman-like manner, having the lettering show plainly and distinctly. Then your cheese are ready for the freight car or the vessel's hold.
Cheese are often slightly mouldy on their bandaged sides when cured in damp, warm weather. To obviate this, when boxing, rub the sides thoroughly with a dry, soft cloth and do not box until just before shipping. No cheese should be placed in boxes in hot weather until a few hours before transportation. Standing for several days in tight packages and exposed to a high temperature, will not only try the quality of cheese but will positively injure the flavor of the very best. If they could all go to their destination in refrigerator cars, this evil would be greatly ameliorated. With the facilities at hand, however, aim to place them on the market in as neat a shape as they rested on your curing room shelves.
THE HOT IRON TEST.
I do not know what cheese makers would do nowadays without the hot iron to guide them in evenly maturing curd. It is one of the most essential attributes of making. It should, of course, be most judiciously used.
In 1845, Mr. L. M. Norton, of Goshen, Conn., discovered that the acid in curd could be gauged by stringing threads from a heated iron. He kept the discovery a secret for a long time but at last divulged it.
To supply yourself with a handy instrument for testing acid, take a three-quarter inch bar of iron a foot long and set one end into a ferrule on a wooden handle. It can then be conveniently handled without burning the fingers. Heat the metal a little hotter than desired and then thrust for a moment
