2 



The second group of cheese consisted of those made at the Agricultural 

 College factory, Guelph. The work in this group related to the effects ot 

 ripening cheese at a temperature of about 40 degrees Fah. throughout the 

 whole period of curing, and ripening for one and two and three weeks m an 

 ordinary curing room, and then removing to cold storage— both compared 

 with ripening for the full period in the ordinary curing room. 



In these experiments five flat Cheddar cheese were made from each curd, 

 and were marked A, B, C, D and E. The cheese were put directly into ice 

 cold storage, where the temperature averaged 37-8 degrees Fah., and the 

 percentage of humidity averaged 91-6 degrees for the season. The extreme 

 variation in the monthly average temperature of the cold storage from April 

 to November was 4 degrees; and the variation in the humidity was 4 degrees. 



The other five cheese were put into the ripening room, and transfers were 

 subsequently made from the ripening room to cold storage, as follows: The 

 B cheese at the end of one week; the C cheese at the end of two weeks; and 

 the D cheese at the end of three weeks. The E cheese were left in the ripen- 

 ing room and ripened in the ordinary way at an average temperature of 63.8 

 degrees Fah. for the season. The average percentage of humidity in this 

 room was 79.1 degrees for the season. The average monthly variations in the 

 temperature of this room were from 86.6 degrees in July to 58.7 degrees in 

 November. The humidity varied from 84.3 per cent, in August to ^2,.^ per 

 cent, in October. The temperature of the air outside averaged 56.9 degrees for 

 the season. The( average maximum temperature outside ranged from 85.8 de- 

 grees Fah. in July to 39 degrees in November. 



The average minimum outside temperature ranged from 59.6 degrees in 

 July to 24 degrees in November. The month of July was the hottest month 

 of the season, and August was next, with .maximum and minimum averages of 

 79.7 degrees and 56.3 degrees. June averaged 77.4 degrees and 53.5 degrees 

 for maximum and minimum temperatures. 



It should be remembered that it is not strictly accurate to take the aver- 

 age temperature by adding together the maximum and minimum temperatures 

 and dividing for the average, as there is often a large variation in tempera- 

 ture, and the temperature for the day would, as a rule, more nearly approxi- 

 mate the maximum figure for a longer period of the day than the average. 



T-iKixG OF Samples. 



Samples from the Carp factory were taken by Mr. Wood- 

 ard, the maker, under the direction of one of us. Samples were 

 always taken of cheese of the same day's make, kept in the regulated and 

 variable rooms, so as to have a contrast between cheeses of the same age. The 

 samples analyzed and compared were always taken from cheese of the same 

 day's make. The samples were taken with a thoroughly cleansed cheese borer 

 and immediately placed with great care in sterilized test tubes, always two 



