224 Report of the Chemical Department of the 



distribution of cheeses in cold storage. 



Arrangements were made with the Merchants' Refrigerating 

 Co., of 31 North Moore street, New York City, to provide rooms 

 for, and take care of, the different lots of cheese. Rooms were 

 provided in which the temperatures could be controlled and kept 

 at 40° F., 50° F. and 60° F. Automatic records were arranged 

 in each room, showing the condition of temperature continuously. 

 The variations of temperature from the desired point were very 

 slight, since the control was extremely satisfactory. 



The different lots of cheese were distributed in the different 

 temperatures in the manner indicated by the following table: 



Table I. — Distribution of Cheese at Different Temperatures. 



Number of lot. 



I 



II 



... 3 White (A)... 

 ^'^- / Colored (B). 

 IV i Large (A)... 

 ^^- \ Stiltons (B). 



•tT ^ An and Bn. . 

 ^^- ^ ApandBp... 



Cheeses 

 at 40° F. 



18 

 II 

 II 



9 

 16 



19 



5 

 5 



Cheeses 

 at 50° F. 



A'o. 

 6 



12 

 6 

 6 

 6 

 8 

 8 

 3 

 3 



Cheeses 

 at 60° F. 



5 

 10 



5 

 5 

 5 

 4 

 7 

 2 

 2 



