256 Report op the Dairy Department of thd 



of saturation may be kept as nearly uniform as possible in all 

 the rooms. 



Cheese made during 1899. — In 1899 four rooms were used, in 

 which the temperature was kept at 70°, 65°, 60° and 55° respec- 

 tively. The time of making, date of scoring and the markd 

 given each cheese are shown in Table' I, the scale of judging 

 being 50 points for perfect flavor and 25 points for perfect tex- 

 ture.' The scoring of June 20 was by M. T. Morgan, one of [he 

 experts of the State Department of Agriculture, that of Sept. 5, 

 by judges at the State Fair, and that of Oct. 16 by Jas. A. Brown 

 and Sons of Utica. 



