T. A. COWARD. Studies connected with the Manufacture of 

 early season Cheeses. -- (Univ. Leeds and Yorkshire Council 

 Agr. Ed. [Pamphlet], 77, 1910 pp. 15). E. S. R. Abstr. 



The characteristics of early and late cheeses were studied with 

 a view to overcoming the defects which commonly occur in cheeses 

 made early in the season. Chemical analyses were made and com- 

 pared with the results obtained by other investigators. 



In a study of the bacterial flora of internal rust and off-flavor 

 cheese, 3 chromogenic species of bacteria were isolated; Bacillus 

 prodigiosus var. (?), Bacterium acidi propionici var. (?), and Bacillus 

 mahogani. Suggestions are offered for preventing the growth of these 

 organisms in order to obtain a more uniform product throughout 

 the season. 



New Method of Marketing Cheese. The Farmer and Stockbreeder. 

 London, .June 1910. 



One of the choicest varieties of English cheeses is the Wens- 

 ley dale. Last year there appeared on tht market a small cheese 

 in outward appearance closely resembling the Wensleydale. 



It weighed only a pound and a quarter and its colour was 

 greenish. This cheese met immediately with much favour, not so 

 much for its intrinsic qualities which are the same as those of the 

 Wensleydale as for its reduced size which is more suitable to the 

 consumers. 



P. G. CRAIGIE. Statistic of Cheese in the United Kingdom 



Standard Cyclopedia of Modern Agriculture, edited by Professor R. 

 P. Wright. Vol. 3, p. 182. London. 



" No official estimate exists as to the quantity of cheese annually 

 manufactured in the United Kingdom, although the subject has been 

 occasionally dealt with by individual enquirers into questions of 

 agricultural economics. Reviewing these various conclusions, but 

 basing their own estimates largely on the relative consumption of 

 cheese by various classes of the community, a recent Committee 

 of the Royal Statistical Society, in reports explained to that body 

 by Mr. R. H. Rew, suggest 10 1 / 2 Ib. per annum as the probable 

 ration of cheese consumed by each unit of the population in this 

 country at the present time. Two-thirds of this, it is clear from 



