The articles used in making cheese should be kept sweet and clean as in making butter. They should be scalded daily, and never be set away until perfectly dry. The conveniences wanted are a large pine tub, painted white inside; a cheese basket and a ladder, on which to set the basket over the tub; two cheese-hoops, large or small, according to the size of the dairy; two large square strainers of thin coarse linen; two circular boards called followers; and a brass kettle large enough to hold several pails of milk. Presses used are of various constructions. The most convenient one has a lever and weight; and for making very large cheeses, a windlass should be attached to the end of the lever.