210 THE PRACTICAL SIDE OF 



of ascertaining as far as possible the value 

 of milk of different quality for making soft 

 cheese in three varieties : Coulommiers, Pont 

 I'Eveque, and Camembert. The result was 

 in one case unusually satisfactory, for the 

 Coulommiers cheeses, which averaged 12| 

 oz. each, were valued at 9d. when made from 

 Jersey milk, and 8d. each when made from 

 Shorthorn milk, when they averaged 13§ ozs. 

 each, and at 5d. each when made from Kerry 

 milk, weighing in this case 11 1 ozs. each. 

 Each cheese being made from two quarts of 

 milk returned the equivalent of 18d. per 

 gallon for the Jersey niilk, lOd. for the Short- 

 horn milk, and 5d. for the Kerry milk. The 

 Coulommiers cheeses were finally weighed, 

 judged, and valued at the end of ten days. 

 The Pont I'Eveque cheeses, which are of a 

 firmer character, consequently weighing less 

 than the comparatively new Coulommiers, 

 were weighed and judged at the end of three 

 weeks. Those made from the Jersey milk 

 weighed 14^ ozs., and were valued at lOd.; 

 those made from the Shorthorn milk weighed 

 12| ozs., their value being placed at 9d.; 

 while those made from the Kerry milk 

 weighed 12 ozs. each, and were valued at 8d. 

 Each cheese, however, required 7^ lb. or 3 



