486 Bureau or Farmers' Institutes 



a merchantable article we consider those cured at the lower tem- 

 perature are worth fully one-half cent per pound more in price 

 than those cured in the ordinary way. In view therefore of 

 the marked superiority in quality shown in those cheese, that 

 were cured at the lower temperature, we advise that the govern- 

 ment be urged to impress upon the cheese factories the desira- 

 bility of seeing that their curing-rooms are kept at a temperature 

 of not exceeding 65° F., and that the factory men should also be 

 informed of the length of time required to cure cheese at the lower 

 temperature. A detailed report is herewith annexed. 



" ARTHUR HODGSON, 



President. 

 "JNO. McKERGOW, 



"D. a. Mcpherson, 



"ALFRED J. BRICE> 

 "P. W. McLAGAK" 



That presents the substance of the whole question. The cheese 

 cured under these conditions of controlled temperature, continu- 

 ously under 65° F., are of better quality, better flavor and are 

 worth a half a cent per pound more than the others cured in an 

 ordinary curing-room in which the temperature was sometimes 

 between 70° and 80° F." 



Report of Committee. 



We, the undersigned committee of the Montreal Butter and 

 Cheese Association, appointed for the purpose of examining and 

 reporting upon the relative commercial value of several lots of 

 cheese cured at different temperatures, under the direction of the 

 < lommissioner of Agriculture and Dairying, beg to report as 

 follows : 



1. That we have fully examined the different lots, and made 

 careful comparisons as to their values upon an actual commercial 

 basis. 



2. That the following table gives the general conclusions of the 

 committee. If finest cheese are value at 10 cents, then the figures 

 placed under the lots cured in different ways indicate the relative 

 v ;i I ue: 



Lot 1. Lot 2. Lot 3. 



Controlled. Good, ordinary. Poor, ordinary. 



June cheese 10^' per lb. 9=^ per lb. 94 per lb. 



July cheese , 10^ per lb. 9-j^ per lb. 9^ per lb. 



