Your stacks need to be easy to get to, so choose a place you can access without difficulty. Avoid stacking bales directly on the ground. The hay will soak up moisture and become moldy. To prevent this, use wooden pallets as the foundation. You can also use old tires or telephone poles to build your stacks on, but pallets are the easiest and most common choice. Consider covering your pallets with a tarp for an extra layer of protection. Put one hand around each string. This work is tough on your hands and sometimes hay can be thorny. Wear leather gloves or use hay hooks if you're moving a lot of bales. Stand with your feet shoulder width apart, bend your knees and lower yourself to the ground. Keep your back straight and your abs tightened. Lift the bale with power generated by your legs. Then, lean the bale against your pelvis as you carry it to the stacking area or to the next person. Lifting bales with your arms and back can cause strain and injury. You can carry bales manually, but if you have a lot to move, this may not be feasible. Tossing them is hard work, but some people prefer this technique. Toss the bales into the pallet area. If you're working with a partner, don't expect them to catch bales. You'll probably knock them over instead! Toss it so that it'll land near them, not on them. A dolly makes moving bales easy for most people. Tip the bale on its end. Lean it about 10 degrees, and then put it on the dolly. Using hay hooks can help stabilize the load. Using the transport method of your choice, move the bales, one by one, to the pallet area for stacking. Twine needs to be snug to keep the bale compact. Bales with loose twine can threaten the stability of the stack. Save them for the top of the stack, or put them aside to be repaired. If you don't have the means to repair it, put it aside to be used as feed right away. Hold down the bale with your knee. Tie a replacement string onto the existing string on the end of the bale. Wrap it around the length of the bale, then tie it at the other end. Be sure to follow a pattern when stacking hay. There are several traditional ones you can try. Make sure the stack height does not exceed 1.5 times the shortest base dimension. Don't stack higher than you can comfortably reach. For example, if the stack is 20 feet (6.1m) wide and 40 feet (12.2m) long, the height should not exceed 30 feet (9.1m). Use Stacking Pattern #1 to create basic four-layer stacks. Use Stacking Pattern #2 to create taller stacks with greater stability.

Summary: Arrange your pallets in an accessible area. Grab the bale by the strings with both hands. Lift with your legs rather than your back or arms. Carry or toss the bale if you're strong enough. Move the bale with a dolly for easier transport. Drop the bale on the floor or pallet. Avoid stacking bales that are loose or have broken strings. Repair or replace broken twine. Follow a stacking pattern.

Use your thumb and forefinger to form a small loop that is 2 to 3 inches (5.1 to 7.6cm) in diameter at the end of the fly line. Pinch the end of the loop tight between your fingers. You can get high quality fly line at your local fishing supply shop or online. You won't need this much backing line, but it's easier to work with more line than you need. Keep the backing line attached to the spool -- the unspooled, loose end is known as the live end. Use thin backing line made for fly fishing, as it will be strong enough to work properly. Slide the backing line up through the loop and place it at the end of the loop, between your thumb and forefinger. There should be at least 10 inches (25cm) of backing line hanging off one side of the loop, called the tag end. Maintain a firm grip on the backing line and the loop on the fly line with your thumb and forefinger. Make sure neither line slips or moves. Pinch the backing line tight against the fly line with your thumb and forefinger on your left hand. Use your right hand to wrap the tag end of the backing line around the loop. Hold the tag end tight with your right thumb and forefinger as you wrap it away from your left hand, towards the end of the loop. The backing line should cover the loop in the fly line as you wrap it. Continue to hold the fly line and backing line tight between your thumb and forefinger as you wrap the tag end of the backing line over the loop. The spool end of the backing line should sit against the loop and be drawn into a knot as you wrap the tag end. Use your middle finger to guide the tag end over the loop so the backing line sits snugly against the loop. Wrapping the tag end over the fly line several times will ensure the knot is tight and strong. Once you have wrapped the tag end around the loop at least 10 times, slide the tag end through the top of the loop and pull it through. Let the tag end sit flat in the loop, next to the backing line on the spool.

Summary: Unwind 2 to 3 feet (61 to 91cm) of fly line and form a loop at the end. Roll out 1 foot (30cm) of backing line from the spool. Insert 10 inches (25cm) of backing line through the loop. Wrap the tag end over the fly line and the live end of the backing line. Loop the tag end over the fly line 10-12 times. Push the tag end through the top of the loop.

Cut them into five evenly-sized slices. When you turn the curds out onto your cutting board, they should be semi-solid. The texture will resemble that of jelly or gelatin. Return the sliced curds to the dried, empty stockpot. Cover well with the lid or with aluminum foil. The water should be about 102 degrees Fahrenheit (38.8 degrees Celsius). Make sure that the basin or sink is at least as deep as your stockpot, and fill it 1/2 to 2/3 full so that the part of the stockpot where the cheese rests will be completely submerged. Place the stockpot in the basin, making sure that the water does not reach the lid or seep into the pot itself. The curds need to be kept at a consistent temperature of 100 degrees Fahrenheit (37.8 degrees Celsius) for 2 hours. Refresh the water, if needed, to keep the contents of the stockpot hot. Turn the slices of cheese curd every 15 minutes. This process is known as "cheddaring," and it is thanks to this process that cheddar cheese has its trademark flavor. Once the 2 hours pass, the curds should be very firm and have a slight shine to them. Remove them and cut the slices into 1/2-inch (1.25-cm) cubes. Place the curds back in the stockpot once cubed. Cover the stockpot and return it to the hot water. Let it sit in the hot water for another 30 minutes. Make sure that the water is still 102 degrees Fahrenheit (38.8 degrees Celsius). Stir the cheese curds with your fingers every 10 minutes during this stage. Remove the pot from the hot water and add the salt. Stir it in gently using your hands. The salt should completely coat the curds.
Summary: Turn the curds out onto a cutting board. Fill a basin with hot water. Place the pot in the hot water. Cut the slices into cubes. Return to the hot water. Add salt.