434 



Agricultural Journal of Victoria. 



Lot 5c. 



CHEESE MATURED AT GOVERNMENT COOL STORES. 



Weight on arrival 5th March . . 129 lbs. 3 ozs. 



Weight 25 weeks after . . . . 128 lbs. 8 ozs. 



Loss per cent., 0'53. 



CHEESE KEPT AT A TEMPERATURE OF GO TO 62 DEGREES IN THE 



COBRICO CHEDDAR GO'S. MATURING ROOM. 



Total weight when taken from press, 27th February, 1903 .. 264 lbs. 



Weight 24 weeks after 



243 lbs. 



Lot 5e. 



SUM.VIARY OF CHEESE MATURED AT GOVERNMENT COOL STORES. 



Weight on arrival 5th March . . 394 lbs. 9 ozs. 



Weight 25 weeks after . . . . 385 lbs. oz. 



Total loss per cent., 2 4. 





deg. 

 32 

 40 

 50 



% 

 75 

 60 

 95 



Weight in Lbs. 



March 

 5th. 



lbs oz. 

 129 9 

 135 13 

 129 3 



April 

 20th. 



lbs. oz 

 128 

 133 8 

 128 8 



May 

 13th, 



lbs. oz. 

 128 

 133 

 128 8 



July 

 9th. 



lbs. oz. 

 126 4 

 131 8 

 129 8 



August 

 8th. 



lbs. oz. 

 125 8 

 131 

 129 8 



.S.S5 



o > ° 



31 

 3-5 



lbs. oz. 

 125 8 - 

 131 

 128 8 



•77 



Total Weights 



394 9 



390 



389 8 388 4 



386 



2-1 



385 I 2-4 



CHEESE MATURED AT COBRICO CHEDDAR pO'S. FACTORY. 



Weight when taken from press . . . . 264 lbs. 



Weight 24 weeks after 243 lbs. 



Loss per cent., 795. 



