The colored cheeses are now laid upon shelves made for the purpose in the cow-stall used as a cheese-room, and turned daily till properly dried. When dry they are laid for sale in a cheese or store room. This room is connected with the house, or separated from the other rooms only by a thin board partition. This room, as well as the cow-stall, is kept extraordinarily clean,--scoured and aired, and used for nothing but the keeping of cheese. [Illustration: Fig. 128.] Fig. 128 represents the cow-stall used as a cheese-room, in which the salt-trough is seen, and the dairyman and dairy-woman are occupied in turning and trimming the cheese. MANUFACTURE OF SWEET MILK CHEESE IN SOUTH HOLLAND.--The best kind of sweet milk cheese is made in the vicinity of the city of Gouda, and on the gray and Dutch Yssel, from which circumstance it is often known by the name of Gouda cheese. The making of this cheese is less difficult than that of spice cheese, but requires more attention and care, because the rich sweet milk is used for it. It is as follows: The milk as it comes fresh from the cow is strained through a hair-strainer into a large wooden vat or tub, or, in some large dairies, into a copper kettle, which stands on a peculiar tray or bench. This tray is made of four to five inch posts, and its size is governed by the quantity of milk of the tubs to be used; but these tubs generally hold from one hundred to one hundred and fifty cans. The milk is immediately set with the requisite quantity of rennet, usually one quarter of a can to one hundred cans of milk; and if it does not “come” in a quarter of an hour, more rennet is added. When it has properly curdled, it is stirred in all directions with a wooden ladle three or four times over, and somewhat broken up, when it is allowed to stand three or four minutes at rest. It is then gently and constantly stirred again, with the ladle or the hands, and broken. By too active stirring one gets more whey than cheese, and very quick stirring must be avoided. The whey is then allowed to stand some time, by which the curdled cheese particles collect, and the whey appears on the surface, and can be taken off and poured into a tub made for the purpose. To the mass still remaining in the kettle, which is now almost all cheesy matter, as much hot water is added as is sufficient to warm it properly. The addition of hot water must be made with discretion, however, and must not exceed a certain amount, which can be learned only by practice. The more we add, the drier will the cheese become after a while; and, though it may keep the better, and be better for transportation, the taste is unquestionably injured by it. The cold-made cheese is far more liable to injury from keeping, but is much richer and more palatable, on which account the best is generally eaten fresh. The quantity of hot water to be added for warming the milk must therefore he determined somewhat by the disposition to be made of the cheese.