140 Colcord's System of 



days, nine hours, after setting, the milk was 

 sweet, the cream slightly acid. Two days, 

 nine hours, after setting, the milk was sweet, 

 the cream sweet. During this time, the 

 weather has varied 30, with rain, thunder, and 

 lightning. The setting and refrigerator has 

 varied about 10. 



June 20, five days, nine hours, milk and 

 cream both sour. Four days, nine hours, milk 

 acid, cream sour. Three days, nine hours, 

 milk sweet, cream acid. 



There has been no odor of ensilage or any 

 bad odor, except that of sour milk or cream. 

 Since the i5th and i6th, the temperature has 

 been kept at 58. The samples are all uni- 

 form, without a taint of foul odor of any kind. 

 The milk and cream are faultless as to color, 

 odor, and taste. 



June 26, the curd was partially separated 

 from the whey. The samples are all uniform, 

 without a taint of foul odor of any kind. The 

 taste of curd and whey is very pleasant, cheesy ? 

 with no mould, not a suspicion of ensilage 

 taste or odor. The cream is thick, cheesy, of 

 fine odor, and mixed with whey. There is not 

 a shade of taste or smell in the direction of 

 ensilage. These samples are now kept at 

 a temperature of 38, and are examined fre- 



