VERMONT DAIRYMEN'S ASSOCIATION. 41 



got a lot of cheese of fine quality that has not been injured by high 

 temperature. The buyer is willing to pay a little higher price for a 

 larger quantity than for a smaller amount; it is thought best to sell 

 the cheese in large lots. If you are so situated that the cheese can 

 be run into a curing room two, three or four days from the hooks 

 it is the thing to do. 



President Aitken. — This is a great opportunity for those who are 

 interested in making cheese to find out all about it. Professor Decker 

 is an encyclopaedia on the subject, but he is a good deal like an 

 old-fashioned town pump, if you wiggle the handle I think he will 

 spout. Have you any more questions you wish to ask him? 



Professor Decker. — And another thing. I do not spout very well 

 unless the handle is wiggled. 



President Aitken. — If you have no further questions to ask and no 

 further interest in this subject we will take up the next business on 

 the program. 



Professor Decker. — I would rather answer these questions here 

 than to have some of you come to me and say there is something I 

 want to ask you but I did not want to speak about it while you were 

 on the platform. 



Dairyman. — I would like to ask if cheese after being put into cold 

 storage have to be turned? 



Professor Decker. — Occasionally, but they can be put into boxes 

 and once a month turned over. Cheese can be turned a little oftener 

 than that; once a week for a few days; later than once a month, just 

 enough so the moisture is kept even through the cheese. It is very 

 much less labor than it is to turn them on a shelf. The cellar is a 

 very good place in which to cure cheese for the reason if we go down 

 into the earth ten or twelve feet we do not get very much change in 

 temperature; a good cellar will hold quite an even temperature through 

 the summer. In some factories we dig a trench ten or twelve 

 feet deep, covered in by tile with one end that connects with a tight 

 curing room and the other end going through the wall. The wind 

 blows down and through this trench and regulates the heat of the 

 curing room and it regulates the amount of moisture. A cubic foot 

 of air at a temperature of 60 degrees will hold practically five grains of 

 water, if there was any more it would be deposited in the form of 

 dew. Raise the temperature 100 degrees and it will hold twenty grains 

 of moisture. 



Dairyman. — I would like to ask about cellars with cement bottoms. 

 Would cheese keep better in a cellar with a cement bottom than it 

 would with a common earth bottom? 



Professor Decker. — I would like to have a good floor to the cellar 

 and good walls, a white-washed wall is a good thing it makes it light 

 and clean. 



Dairyman. — Don't want, a mortar wall? 



Professor Decker. — I do not see as there would be much difference; 

 I should want a good white wall and keep it clean. 



