Directions:

Make the top of the stool, using the piece (¾” × 10” × 14”), rounding both ends to a radius of 5”. Make the front and back supports as shown in illustrations 4 and 5. Make the bucket shelf (¾” × 3½” × 10”) next, fastening the two pieces (¾” × 2” × 3”) to the shelf as supports and then nailing the whole to end of stool. Sandpaper the stool and then paint the whole any desired color, preferably white.

CHEESE-MAKING EQUIPMENT

Devices used in the process of making cottage, Neufchatel, and cream cheese are given, accompanied by directions for the use of each of these devices in the making of these cheeses.

Construction of Drainer.—The rack shown in the figure is 13 inches wide, 13 inches long, and 10 inches deep. The corner posts extend 1½ inches above and below the strips at the top and bottom with the tops rounded as shown in the illustration. The bottom slats fit loosely into notches, hence they may be removed when the draining rack is washed. The materials required are four corner posts 1½ × 1½ inches; 15 strips 1 × ⅜ × 13 inches and 2 strips 1 × ⅜ × 13 inches notched to receive the bottom slats. Pine or poplar may be used for the construction of this device.

Construction of Press.—3 or 4 inch poplar boards 18 × 18 inches are used for this press. Cleats are placed on the back of these boards to keep them from warping. The lower board of this press has a circular groove which has an outlet in one side to allow the whey to drain off.