628 ANNUAL REPORT OF THE Off. Doc. 



Bide at the bottom of the trench, or the lieueh may be dug narrower 

 and one or two feet deeper and the tile placed one above the other. 

 The shaft for carrying the funnel must be made tight; it may be 

 twelve inches square, if made of plank, or twelve inches in diameter, 

 if made of galvanized iron. The height should be sutticieut to enable 

 the funnel to catch the wind readily. The construction and mounting 

 cf the funnel are illustrated in Fig. C. The extreme diameter of the 

 funnel should be about thirty-six inches. 



The inlet from the sub-earth duct into the curing-room must be 

 provided with some arrangement of valves that will permit the air 

 to be shut off wholly' or partlj'. Too rapid entrance of air in warm 

 weather will not permit enough cooling during passage through the 

 duct. In case of dry winds, too rapid entrance would reduce the 

 moisture too much. 



In Fig. D there is illustrated a deep vertical sub-earth duct. Such 

 a duct has the advantage of requiring less piping and also less 

 wind will suffice to produce a current of air. The vertical duct 

 should have a depth of not less than twenty-five or thirty feet, 

 provided water is far enough from the surface. Thirteen lines 

 of G-inch drain or 5-inch galvanized iron conductor pipe may be 

 used and placed as in the cut. The duct should be located near 

 the north end of the curing-room or directly beneath it. A hanging 

 platform can be used in placing the pipes or tubes in position and 

 the earth packed carefully around the pipes. An excavation of 

 proper size, made as for an ordinary well, will answer the purpose. 

 After the duct has been placed in jiosition, the earth that has beeo 

 removed can be used for filling around the duct. 



In Canada, considerable work has been done in using ice in curing 

 rooms to control temperature. Where ice can be obtained conven- 

 iently and cheaply, this method may be advantageously utilized. 

 One or more ice boxes are placed in the curing-room, so built that air 

 can circulate about the ice and into the curing-room. Also com- 

 partments, filled with ice, may be made adjoining the curing-room 

 on the side or above, provided with openings into the curing room 

 which v:ill allow a flow of air over the ice and into the curing-room. 



Where special means are needed to secure moisture, this can be 

 effecavely done by meaos of yard- wide strips of any cloth material 

 that has good ca]iillary power. The pieces of cloth are hung about 

 the room and kept more or less saturated with water. Experience 

 will tell how much evaporating surface is needed to provide the de- 

 gree of moisture needed. 



65. Qualities of Cheese. 



Certain qualities of American cheddar cheese have been' idopted 

 as a basis in judging of the commercial value of one cheese '^- --♦" 



