Vermont Dairyimen's Association. Sd 



bulletin which I shall be glad to send to anyone who applies for 

 it. A complete report on the cool curing rooms will be found in 

 the Report of the Commissioner of Agriculture and Dairying 

 now in course of preparation. 



COOI. CURING ROOMS. 



These curing rooms have now been in operation for three 

 seasons and a total of 119,832 boxes of cheese, from 70 dif- 

 ferent factories,, have been cured in them since they were started. 

 This means that a large number of dairymen have had a direct 

 interest in the results obtained, and the quantity of cheese has 

 been sufficient to attract considerable attention from the trade, 

 and to make a quotable feature of the markets. "Cool Cured'' 

 cheese are now frequently mentioned in market reports as a 

 distinct class or grade for which the highest price is paid. 



The: saving of shrinkage. 



As the cheese were collected from the factories, two cheese 

 from the same vat from all the factories were set aside each 

 week, and after being carefully weighed to 2 ounces, one was 

 placed in the curing room and a mate to it was put in a room in 

 the upper story, where the temperature was not controlled, and 

 was comparable to an ordinary curing room. The temperature 

 in this room, by accurate comparison, was never higher than in 

 any of the cheese factory curing rooms. On the other hand, 

 the "test room" was frequently found to be cooler than the fac- 

 tories. I mention this because I want to show that the test is 

 a perfectly fair one. When the cheese of the corresponding week 

 were sold, these test cheese were again weighed, and the dif- 

 ference in shrinkage noted. From this difference the saving in 

 shrinkage on the whole shipment was easily calculated. Table 

 I gives the actual saving in shrinkage on all the cheese received, 

 and the value of this saving at the selling price of the cheese. 

 The value given is the amount collected from the factories. 



