New York Agricultural Experiment Station. 23 



varying from 55°F. to 80°F., the higlier temperatures represent- 

 ing tlie common factory conditions. 



Of the cheeses made in 1899 those cured at 60°F. and below 

 scored, on the average, almost 5 points higher on flavor and 2.5 

 points higher on texture than those cured at 65°F. and above. 

 In 1900, the average difference in flavor of the lower tempera- 

 tures was 5.1 points on flavor and 2.7 points on texture. 



This is a matter well worth the attention of all cheese factory 

 managers^ because these differences in commercial quality are 

 sufficient to cause important differences in the selling price. 



bulletins published in 1900. 



No. 174. March. — Fumigation of nursery stock. S. A. Beach. 

 Pages 8, figs. 2. 



No. 175. April. — A parasite upon carnation rust. Frederick H. 

 Blodgett. Pages 5, plates 3. 



No. 176. September. — Inspection of concentrated commercial 

 feeding stuffs during 1900. W. H. Jordan and C. G. 

 Jenter. Pages 22. 



No. 177. November. — Keport of analyses of commercial fertil- 

 izers for the spring and fall of 1900. L. L. VanSlyke 

 and W. H. Andrews. Pages 63. 



No. 178. November. — Inspection of Babcock milk test bottles. 

 W. H. Jordan and G. A. Smith. Pages 5. 



No. 179. November. — An anthracnose and a stem rot of the cul- 

 tivated snapdragon. F. G. Stewart. Pages 6, 

 plates 3. 



No. ISO. December. — Miscellaneous notes on injurious insects: 

 The forest tent-caterpillar; the fruit-bark beetle; a 

 mealy-bug attacking quince trees; two apple-leaf 

 miners; injury to peaches by the tarnished plant-bug. 

 V. H. Lowe. Pages 22, plates 8. 



No. 181. December. — A fumigator for small orchard trees. 

 y, H. Lowe. Pages 6, plates 5. 



