226 Report of the Chemical Department of the 

 Table III. — Showing Weight Lost by Cheese. 



From the data contained in Table III, we are enabled to make 

 the following- statements: 



(i) The cheese continued to lose water in nearly every case as 

 long as weighings were made. This was true of all temperatures. 



(2) The loss of weight was least at 40° F. and increased witli 

 increase of temperature. At the end of 20 weeks, the cheese in 

 temperature 40° F. had lost on an average 3.8 lbs. per 100; 

 that in 50° F., 4.8 lbs.; and that in 60° F., 7.8 lbs. The loss at 

 temperature 40° F. was i lb. less than at 50° F. and 4 lbs. less 



