174 CANADIAN DAIRYING. 



advantages are a saving of about two per cent, in the 

 shrinkage of the cheese as compared with ripening at 

 60 to 70 degrees, a cleaner, better flavor, more silky 

 texture, and closer cheese. The disadvantages are 

 the cost of maintaining a low temperature, the extra 

 length of time required to ripen the cheese, hence 

 more cost for manufacturing, and the tendency to 

 the cheese being controlled by speculators. 



A temperature of 60 degrees can be maintained in 

 a well-insulated room by having cement floors, and 

 by cooling with a sub-earth duct, water, ice, or com- 

 pressed gas. A maximum and minimum thermom- 

 eter should be in every cheese ripening-room. 



A cheap method of cooling and ventilating is had 

 by digging a trench from six to ten feet deep, and 

 from 1 50 to 200 feet long. In this trench place about 

 two rows of eight or ten-inch tile. The farther end 

 of the tile is connected with a stand-pipe, having a 

 cowl on top which faces toward the wind. The end 

 next the ripening-room is connected by means of a 

 curb and a proper inlet to the room. An outlet for 

 the warm air of the room is connected with the smoke- 

 stack or a reverse cowl, and this causes a draft of cool 

 air into the room from the tile laid in the ground. A 

 temperature of about 60 degrees can be maintained in 

 this way at small expense. This method of cooling was 

 patented in the United States by a Prof. Wilkinson 

 in 1874 and 1875. 



Where a large supply of cold water is available, 

 cooling may be done by means of pipes placed around 

 the room. 



