stroyed by fire on the way to Montreal; so no comparison can be made between 

 the cheese of these days' make kept in regulated and in non-regulated curmg 

 rooms. 



C0MMENT.S or THE Judges ufon Kingston Cheese made is 1899 : 

 tDate. Cheese in regulated room.j Cheese in non-regulated room. 



June 22 — Body texture and flavor bet-j 



Tender; on verge of going off. 



Not clean. 



Hardly clean; tender. 



> ter. I 



July I — Better body and flavor and 



more waxy. 

 July 7 — Nearly alike; rather better 



body, and slightly better 



cheese. 

 July 13 — Clean; waxy. 

 July 19 — Good cheese. 

 Juljr 29 — Ofif flavor. 

 August 10 — Good flavor. 



tPor the bacterial data of these cheese, please refer to the same dates in the 



tables of analysis commencing on page 14. 



Commercial RA'ri>GS of thb Kingston Chkbsk made in 1900.* 



Not quite clean; body tender. 



Pasty; not clean, 

 f Not reported owing to destruction in 

 \ transit. 



* These cheese were not scored according to any scale. 



+ For the bacteriological data of these cheese, please refer to the same dates in the 



ta les ri analysis commencine on page 14. 

 X No. 1 is the regulated room and No. 2, 



the non-regulated room. 



