Between July 2nd and November 5th, 1902, twenty-five cheese were made. 

 Five were marked A, and were put directly from the press on a shelf in the 

 cold storage and turned frequently. Five were marked B and also taken- 

 directly from the press to cold storage, but were put into boxes without turn- 

 ing. C and D were taken to the cold storage, after remaining a week in the 

 ordinary ripening room, when the C's were placed on a shelf and turned, 

 while the D's were put into a box and not turned. The E's remained in the 

 ordinary ripening room. 



The A's lost an average of 2.35 per cent, in weight during one month,^ 

 while ripening, the B's 1.74, the C's 2.69, the D's 2.36 and the E's 4.67 per cent. 



The scorings show very little difference in the quality of the four lots of 

 cheese. The B cheese which were put in boxes in cold storage directly from 

 the hoops have the highest average score, while tho^e ripened in the ordinary 

 room are the lowest in the series as in all the others. The results indicate 

 very forcibly that cheese may be put into a dry, clean, cheese box directly 

 from the press, or after being one week in an ordinary ripening room, and 

 then be put in cold storage at an average temperature of 38 to 40 degrees, 

 and 90 per cent, humidity with very satisfactory results. These were the best 

 cheese made during the season, and all those who judged them pronounced 

 them "finest" goods. The large amount of mould which collected on' the out- 

 side of the cheese in the box was the chief drawback. To overcome this a 

 series of experiments with formalin were made. 



7. Formalin Sprayed on the Cheese to Prevent Mould. 



Cheese made April 22nd, 29th, May 6th and May 27th, which had as nearly 

 as possible an equal quantity of mould on each, were put into boxes. One-half 

 were sprayed with formalin, and the other were not sprayed. When examined 

 O" August 26th those not sprayed were found to be very mouldy, while those 

 which had been sprayed on the ends of the cheese and very lightly in the box^ 

 and on the scale boards were quite free from mould. Other cheese put directly 

 from the press into boxes in cold storage and sprayed with formalin were 

 equally free from mould. This plan would seem to be a preventive of mould, 

 but owing to the strong nature of the formalin, not many cheese could be 

 treated at one time by the same person, and the expense would be consider- 

 found"^ ^ ^^^^ number of cheese. Some better remedy will doubtless be 



8. Paraffinhuj Cheese. 



■wpv'^f^o^f'"^^"^^ T^^^ continued during 1902 with dipping cheese into paraffine 

 l\^ec^W^lZ^tl '^ °^ ^''^V^ '^ degrees. The cheese were dipped at stages, 

 airectly from the press, at the end of one week, two weeks and three weeks. 



