Vermont Dairymen's Association. 43 



to the receivers on this side, and help to insure a still higher 

 reputation for Canadian cheese." 



PLANS FOR GIVING EFFECT TO COOL CURING. 



If the improvement due to cool curing is an admitted fact,, 

 the next thing is to consider how the cool curing of cheese can 

 best be carried out in connection with our factory system. Three 

 plans have already been tried to some extent: 



1. The shipping of the cheese from the factory to one 

 of the existing cold storages within a few days after they are 

 made. 



2. Central or consolidated curing rooms like those estab- 

 lished by the Canadian Government for illustration purposes, 

 the operation of which we have been discussing. 



3. The improvement of the cheese factory curing rooms 

 and the erection of an ice chamber in connection therewith to 

 secure proper control of temperature and moisture. 



SHIPPING CHEESE GREEN TO COLD STORAGE. 



The first plan, while it may be better than leavingf the 

 cheese in an unimproved curing room for the full period of 

 ripening, is only a half measure, and there are some serious ob- 

 jections to it. It is not practicable to ship the cheese from most 

 factories oftener than once a week ; consequently the oldest 

 cheese in each shipment would be exposed to heat long enough 

 to be permanently injured. If the injurious effects of a high 

 temperature are to be avoided, the cheese must be placed in a 

 cool temperature within 48 hours after they are taken from the 

 press. Then again, to ship the cheese in a green condition at a 

 few days old to a general warehouse out of reach of the cheese- 

 maker is to deprive him of the advantage of lexamining the ma- 

 ture cheese in order to study his work and correct defects which 

 would not be discernible during the first few davs. Serious con- 

 sequences would follow in many cases unless there was some 

 check on the cheesemaker's work. These two objections are 

 sufficient to put this plan of shipping green cheese to a central 

 warehouse out of the list of possible solutions of the cool curing 

 question. 



CENTRAL COOL CURING ROOMS. 



While the central cool curing rooms established by the 

 Government were never intended to encourage the general 

 adoption of such a system, the plan has, nevertheless, a number 

 of features which make it worth considering as a practical 

 \vorking scheme. They may be summarized as follows ; 



