5<S 



Cold Curing of Cheese. 



Percy. They were not sown until April 2ist, being delayed on 

 the way. The season was wet, and the grain looked very poor, 

 but on milling turned out to be probably the "strongest" wheat 

 ever raised in this country, strong enough to make " London 

 household " flour without admixture. These varieties are being 

 tried afresh, both as winter and spring wheat, in many parts of 

 the country this year. Red Fife yielded 28 to 30, Preston 24 

 to 25, and Percy 20 to 21 bushels per acre. 



Cold Curing of Cheese. 



In the last number of this Jotirnal (Vol. IX. p. 516) some 

 account was given of the experiments undertaken by Messrs. 

 Babcock, Russell, Vivian, and Baer, at the Agricultural Experi- 

 ment Station of the University of Wisconsin, in the curing 

 of cheese, of Cheddar type, at low temperatures. These 

 experiments have been continued, and the Nineteenth Annual 

 Report of that Station contains particulars of the investigations 

 conducted during 1901-2. 



Of some of the series of experiments a preliminary report 

 only could be given last year, since sufficient time had not 

 elapsed to judge of the keeping qualities of much of the cheese 

 made. The results now attained confirm those previously arrived 

 at, namely, that cheese cured at 40 degrees Fahr. kept better 

 than that cured at 60 degrees. Cheese which had been cured 

 at 15 degrees cured slowly and was of inferior quality ; never- 

 theless, such cheese, cured at 15 degrees, and subsequently 

 removed and stored at 40 degrees, was up to standard quality 

 at 14 months. Cheese cared at 60 degrees was by this time 

 putrid. 



Cheese cured at this temperature possesses a mild flavour, 

 even when it is of considerable age ; the texture is smooth, 

 waxy, and silky, the body solid and the colour even. In no 

 case, even with cheese kept for two years, was there any sharp 

 flavour, such as usually accompanies an old cheese ripened under 



