1 84 CANADIAN DAIR YING. 



dition of milk for cheesemaking, but the experiments 

 which have been conducted at the Ontario Agricul- 

 tural College have not been altogether successful. 

 Some of the cheese treated with calcium chloride 

 appeared quite normal, while many of them lacked 

 body and texture. 



The list of varieties of cheese might be extended 

 almost indefinitely, but the object is to call attention 

 only to those which may be met with in Canada. 

 Many of these fancy and soft cheese, which are now 

 imported, could undoubtedly be made and will be 

 made at home in the near future. 



