148 Buijeau of Faemeks' Institutes. 



whacking away, however, and have made some progress the last 

 year, and are in hopes that we will be able sometime to give the 

 causes and a cure for them. 



Mr. Smith said that the yeast or germs have got into the room 

 in his department at the Station where he does dairy work, and, 

 despite all the efforts they have made to keep the room perfectly 

 clean, he is unable to make a cheese there that does not have this 

 flavor. The room will have to be disinfected with some prepara- 

 tion that will eradicate these germs before cheese free from this 

 flavor can again be made there. 



Question.— What quantity of moisture can bo loft in cheese and 

 have a good keeping quality ? 



Mr. Richardson. — We want a silky-textured cheese. Retain 

 for a home-trade cheese all the moisture that the cheese will assimi- 

 late and make it soft and mellow. More of it will decrease the 

 keeping value of the cheese. I want a cheese just moist enough 

 so that when I try it and break the plug it will show no free moist- 

 ure; yet, when rubbed between the thumb and finger, it will be 

 soft, mellow and silky. 



Question. — When do skippers get into cheese — in the vat, in 

 the press or in the curing-room? 



Mr. Richardson. — I have watched the skippers often, but I 

 suppose the question relates to their origin. They come from 

 flies which lay their eggs on the cheese. If it is smooth and the 

 bandage is tight and there are no holes where they can get in, 

 there will be none of them. As a rule, they get in in the curing- 

 room. 



Alson Cook. — Sometimes the edges of the cheese become 

 crackled in turning and, therefore, crumble slightly. This gives 

 the flies an opportunity to get their eggs inside the cheese. 



Question. — Shall we patronize the creamery? 



Mr. Smith. — Every man must decide that for himself. If you 

 want the most money from the dairy, you will patronize the 

 creamery. When you have 30 or 40 women in a neighborhood 

 making butter, you have just as many varieties of butter. So 

 there is no question about the value of the creamery. Beside 

 producing a uniform quality of butter, instead of 30 or 40 qualities 

 and colors, it removes a large amount of work and care from the 

 farmer's wife. 



Question. — Which will be most profitable, financially, the 

 cheese factory or creamery? 



Mr. Smith. — Itds pretty hard to say that one system is better 



