Curd is put into cloths at a temperature of 80° to 85° F. No cheese hoops are used. Two sets of press cloths are necessary; one set is ready to use while the other is still on the cheese in the press. These press cloths are about one yard square. The press cloths are all laid out evenly one on top of the other, as many as there are cheeses. They are then taken together and spread out over the top of a large, open tin milk-pail, and pushed down in the center to the bottom of the pail, with the edges hanging over the top. A common one-gallon lard pail is used to measure the curd into the press cloths. A lard pail full will make a cheese weighing six and one-half pounds, which is the popular size. After a pailful has been put into the press cloth, the four corners are caught up with the left hand, while with the right hand the curd is formed round and the press cloth straightened and the other corners in turn taken up. The press cloth is now taken up tight over the curd with the left hand, while the cheese is given a rolling motion on the table with the right hand, pressing at the same time to expel some of the whey. This twists the press cloth tight over the curd, where it is tied with a stout string. After fixing them all (as many as there are cheeses) in this way, they are ready for the press. The cheeses are pressed between two wooden planks, 12 inches wide, 1½ inches thick, by whatever length is required for the number of cheeses to be pressed. One plank is nailed on supports at a convenient height from the floor on a little slant for the whey to drain off better. The cheeses in the press cloths are placed at the proper distance apart so they do not touch. Then the other plank is put squarely over the top of the cheese and levers about four feet long at an interval of five feet are placed over this plank, from a cleat in the wall, on the other end of which is placed a heavy weight of about 100 pounds, which acts as an automatic pressure. The cheeses are left in the press until the next morning, when they are taken out and put on the shelves in the curing-room. The cheeses have no bandage or covering, and do not seem to crock, and they form a very good rind. The cheese is a sweet variety, weighs six and one-half pounds cured and cures in about three weeks ready to ship, and sells at 16 to 25 cents a pound wholesale. Most of the work seems to lie in forming and rolling the curd in press cloths before pressing. Trouble is experienced by the makers, especially in warm climates in summer, in not having the milk at a uniform acidity when rennet is added. Great improvements could be made in this cheese by using an acidimeter, paraffining and curing the cheese in an even temperature, not much over 60° F. Old and hard Jack cheese is also employed for grating and cooking, while the fresh is used for the table.