THE NEW EARTH 



portant in the history of the New Earth. It 

 was found that to this agent is largely due the 

 ripening of cheese. It was formerly believed 

 that this ripening, or curing, was due to bac- 

 teria, and it was also believed that cheese must 

 be ripened at a high temperature. The very 

 opposite has been found to be the case, the 

 cheese cured at low temperature, beginning 

 below freezing and rising somewhat above, 

 being richer in flavor and having less shrinkage 

 in weight. The old-fashioned curing-rooms are 

 thus rendered unnecessary. Several hundreds of 

 dollars may thus be saved in the construction 

 of every cheese factory. The two also discov- 

 ered, or devised, what is known as the Wisconsin 

 Curd Test, by means of which impurities, as 

 dirt or bacteria, may at once be determined 

 in milk. The test is of great aid to cheese- 

 makers. 



Other practical scientists in this country 

 and Europe have been giving close study to 

 the dairy. In the United States the experi- 

 ment stations are putting forth many bulletins 

 which, though they have a limited circulation 

 (each station's publication going chiefly to the 

 people in that state, and thus preventing a 



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