Fig. 60 shows a well arranged Cheddar cheese factory. The necessary machinery and rooms for the manufacture of whey butter are included. In this plan, the attic contains the store-room and the whey tanks. The whey is forced from the vats into the tanks with a steam jet and then runs by gravity to the separator. Slides are provided in the walls of the ice storage to regulate the flow of air into the curing-room and butter refrigerator. In order to have a smaller boiler, a gasolene engine is used to run the separator, churn and curd-mill. The plan can be modified to use the upstairs for a curing-room so that the size of the factory may be reduced. The whey butter could be shifted to a small room where the curing-room now is and the boiler-room added as a "lean-to" at one side of the building. This would materially reduce the size of the main building. Another plan (Fig. 61) shows the arrangement of a Cheddar cheese factory without the whey butter apparatus. The location of the drain between the vats might be criticized. In Fig. 62 is shown the arrangement of a combined butter and cheese factory. Fig. 63 shows the possible arrangement of a Limburger factory. The size of this factory could be reduced by having the salting tables closer together. In a Cheddar cheese factory, the curing-room may be over the manufacturing room. This makes considerable work in carrying the cheese up and down. A small elevator may be used for this purpose. The same principle holds in cheese factories in which other varieties of cheese are made; the floors should be on one level so far as possible. There is danger of the overhead curing-room becoming too hot and causing the cheese to leak fat. Shelves or tables should be provided on which to put and keep the utensils. The utensils should never be placed on the floor. [Illustration: FIG. 61.--Plan of Cheddar cheese factory without whey butter equipment. 1, Boiler; 2, sink; 3, hot water barrel for scalding utensils; 4, cheese vats; 5, 6, cheese presses; 7, weigh-can; 8, desk; 9, Babcock tester; 10, shelf; 11, paraffine tank; 12, cheese shelves.] [Illustration: FIG. 62.--Combined Cheddar cheese and butter factory. 1, Boiler; 2, engine; 3, water pump; 4, work bench; 5, wash sink; 6, press; 7, elevator; 8, cheese vats; 9, separator; 10, milk heater; 11, milk receiving vat; 12, press; 13, shelf; 14, Babcock tester; 15, weigh-can; 16, churn; 17, starter; 18, cream ripener and pasteurizer; 19, refrigerator; 20, milk sheet and sample jar; 21, milk pump.]