Dairy Farming in Canada. 485 



far end, with a hood to be turned to the wind, is an advantage. 

 In summer, such a sub-earth air duct can be used to reduce the 

 temperature in the curing-room from ten to fifteen degrees., if 

 the floors, walls, windows and doors are reasonably close. 



Investigations on Curing. 



The Dominion Department of Agriculture has conducted ex- 

 periments with the cheese of one factory for the seasons of 1899 

 and 1900. The cheese, last season, were divided after they left 

 the pressroom, a proportion being put into a curing-room in 

 which the temperature was kept continuously under 05° F., and 

 a portion was put in an ordinary well-constructed curing-room. 

 In 1900 the cheese were divided into three lots, one lot being 

 put in a curing-room where the temperature was kept continu- 

 ously under 65°, a second lot being put in an ordinary well- 

 constructed curing-room, and a third lot being put in a curing- 

 room similar to those in the most poorly equipped factories; it 

 was simply a loft over the cheese-making room. 



The following is the report of a committee of the Cheese and 

 Butter Association, at Montreal, which was appointed for each 

 of the two years to examine the cheese and report on their 

 quality. The three or four cheese, as the case might be, from 

 the controlled curing-room were placed right opposite to the cor- 

 responding three or four from the uncontrolled curing-room. 

 The cheese had been kept in these curing-rooms until they were 

 about three weeks old, when they were snipped to a cold-storage 

 warehouse. They were kept in it at a temperature of about 38 

 F. until they were examined: 



' At a recent meeting of the Butter and Cheese Association, 

 which was called at the request of the Dairy Commissioner, we, 

 the undersigned, were appointed a committee to inspect several 

 lots of cheese, half of which we were informed had been cured 

 at a temperature of not exceeding Gr>°, the remainder being 

 cured in the ordinary curing-room. In company with the com- 

 missioner we inspected some thirty-one lots, and we found those 

 cheese cured at a temperature of not exceeding: 65° were verv 

 much superior in quality to those cured in the ordinary wav, 

 the difference in quality in most instances being most marked. 

 Those cured at the lower temperature were better bodied, more 

 silky in texture, and much milder in flavor, beside retaining 

 their moisture better than those cured in the ordinary way. As 



