270 Report of the Chemical Department of the 



Table VII.— Giving Details of Analysis of Individual 

 Cheeses — (Continued). 



Cheese 37-C, 2% lbs. salt for 1,000 lbs. milk. 



Cheese 37-D. 5 lbs. salt for 1,000 lbs. milk. 



Kept at 55° F. Covered with paraffin: — Cheese 42- A. Unsalted. 



Cheese 42-B. i_J^ lbs. salt for 1,000 lbs. milk. 



