_Top_: 1 piece ¾” thick × 10” wide × 14” long. _Brackets_: 4 pieces ¾” thick × 3” wide × 3” long to support top shelf. 2 pieces ¾” thick × 2” wide × 3” long to support shelf which holds bucket. _Shelf_: 1 piece ¾” thick × 3½” wide × 10” long to hold bucket. _Ends_: 2 pieces ¾” thick × 10” wide × 11⅛” long. [Illustration] 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. [Illustration] _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. [Illustration: Drawing the curd] [Illustration: Pressing the curd] [Illustration: Moulding the cheese] [Illustration: Necessary equipment used in cheese-making] _Cottage Cheese._--Cottage cheese has been produced from time immemorial upon the farm. Ordinarily, it is made from milk that has been allowed to stand until it thickens by natural souring. It is then skimmed. After skimming, the rather firm mass of loppered milk is stirred with a large wooden spoon.