106 CHEESE MAKING, 
one end does not reach quite to the bottom; the large cakes of 
paraffine are slipped behind this when placed in the vat. The 
paraffine is colored a light yellow with a little cheese or butter 
color. A frame for holding the cheese hangs above the vat and 
is counterbalanced by a weight hanging over pulleys. The cheese 
is placed in the frame over the vat and then immersed 10 to 20 
seconds in the hot paraffine. Then it is allowed to hang for a 
few minutes to harden sufficiently to handle. 
Dr. Van Slyke makes the following statement regarding 
paraffine in Bulletin 234 of the Geneva Experiment Station: 
‘‘At the end of seventeen weeks, cheese covered with par- 
affine had lost only .38 pound for 100 pounds of cheese placed 
in storage at 40° F., .5 pound at 50° F., and 1.4 pounds at 
60° F. The saving thus effected, based on the uniform price of 
cheese at 10 cents per pound, would average about 35 cents for 
100 pounds of cheese cured at 40° F., 48 cents at 50° F., and 64 
cents at 60° F.; or comparing cheese kept at 40° F. covered 
with paraffine, with cheese cured at 60° F. not so covered, there 
would be a difference of 75 cents a hundred in favor of the 
paraffined cheese.’’ 
The objection has been made that by paraffining cheese 
water is being sold for cheese, which is a fraud. The objection 
is answered by saying that it is retaining not an excess of mois- 
ture but the moisture that ought to be kept in the cheese. The 
English trade has objected to coated cheese and Canadian mak- 
ers are conservative abcut adopting the method. Some factories 
have adopted the method of coating green cheese fresh from the 
hoop. Some Wisconsin dealers have had trouble with some such 
cheese turning sour and going off flavor. Cheese should not be 
paraffined before about 2 weeks old. Most wholesale. houses 
are paraffining all cheese received, but this is usually two_or 
three weeks old. The cheese-maker should be careful not..to 
paraffine green or soft cheese. 
206. Cheese, How Boxed. 
Young Americas are shipped four, Cheddars one, and flats 
generally two, in a box. 
Where flats are shipped two in a box they are placed one on 
top of the other, and are in that case termed ‘‘twins.’? When 
shipped one in a box they are called ‘‘singles.’’ 
