In the other method of making sage cheese, either a vat with a movable partition or a large and a small vat must be used. In many cases the receiving can is used as the small vat. After the milk is properly ripened and ready to set, one-sixth to one-seventh of the milk is put into the small vat. To this small vat, green coloring matter is added. Juice from the leaves of corn, clover, or spinach was formerly used as coloring. Consequently the manufacture of sage cheese by this method was limited to the seasons of the year when these leaves could be obtained. Now, however, the dairy supply houses have a harmless green color paste which is much cheaper and can be secured at any season of the year. The amount of color paste to use will vary from 30 to 35 c.c. for every 1000 pounds of total milk. This should be added to the small vat of milk. It gives a green milk and later a green curd. Both vats are worked along together, until the time for removing the whey. Then the partition in the vat is removed or the small vat is mixed with the large one. The green curd should then be evenly mixed with the white one or an even green mottled cheese will not result. The curds should not be mixed until they are well firmed or the white curd will take on a greenish cast and spoil the appearance of the cheese. After the whey is removed, the curd is allowed to mat as in ordinary Cheddar but care must be exercised to pile the curd so that it cannot spread or "draw" out. If it does draw out, the small green spots will be stretched out and large blotches or patches of green will be the result. The cheese-maker must watch the curd closely or he may not secure the much desired small green mottles. When the curd is well matted, it is milled as in Cheddar. Just before the salt is added, the sage extract is applied to the curd. The sage extract can be obtained from dairy supply houses, or a sage tea can be made by steeping the sage leaves. In many cases the commercial extract gives the cheese a strong disagreeable flavor, but not a true sage flavor. The sage tea gives a flavor more like that of the leaves themselves. Too much of the extract or the leaves will give a very rank flavor. The sage extract can best be put on the curd by means of a sprayer or atomizer with which it can be evenly sprayed over the entire surface. The extract should be applied two or three times and the curd well stirred after each application. The amount of the extract to use depends altogether on its strength; an ounce of the extract or three ounces of sage tea to 1000 pounds of milk is about the correct amount. After the extract has been added, the salt is used at the same rate as with a normal Cheddar curd and the sage curd is carried along the same as a Cheddar.