Journal of Agriculture. 



[8 March, 1907. 



Class H. — Cheese 



to have anything to do with such they will soon help in improving the 

 quality. There is an outcry against a firm cheese, but it by no' means 

 follows that because a cheese is firm it is poor in fat. The variations in 

 the percentages of the ingredients will be noticed in the analvsis columns, 



