General Notes. 



:»»■. 



Coating Cheese with Paraffin Wax- 



Till' results of experiments with cheese kept under ordinary 

 conditions, in a warehouse in Melbourne, show the advantage of 

 coating with paraffin Avax. 



Four small cheeses wei-e coated with paraffin wax on the 8th 

 October and weighed 46j lbs., four duplicates were left plain and 

 scaled the same weight (46| lbs.). The minimum temperature of the 

 store for 14^ weeks was 58 degrees, whilst the maximum was 70 

 degrees, and the mean 65 degrees. On the 19th January, 1904, the 

 cheese coated with wax weighed 44f lbs., and showed a loss of 1^ lbs. 

 or 3'22 per cent., whilst the plain duplicates weighed loh lbs., and 

 lost 2j lbs. or 5'91 per cent., showing a saving of 2-09 ])er cent, in 

 weight in favour of the paraffin coating. The cheeses coated with 

 wax were adjudged, by experts, to l)e superior in flavor and texture 

 to those which were not so treated. — B. Crowe. 



Analyses of Export Butters. 



The following are the results of the analyses made by the 

 Chemist for Agriculture of samples of twenty export butters, the 

 samples being taken by the Dairy Expert at the Government Cool 

 Stores. 



U. Crowe 



