176 Cheese Experiments. 
The whey produced in this expeiiment measured 228 gallons, 
and was found to have the following composition : 
Moistme 92-85 
Butter -29 
*Albiiminoiis com])Oiuids '93 
Milk-sugar, lactic acid, &c 5'03 
f Mineral matters (ash) -90 
100-00 
*Containing nitrogen -IGS 
fContaining lactic acid -48 
The Cheese No. 2 was made on the 13th of August, 1860, 
and weighed : 
August 21st (fresli from the press) .. .. SOj lbs. 
September 14 th 49^,," 
December 14th 47 „ 
March 11th 4G „ 
April 18th 45^ „ 
July 30th 44 „ 
Total loss in 8 mouths, 6j lbs., or 13J per cent. 
Loss when ready I'ur sale, 3| lbs., or 7 per cent. 
Analysed on the 30th of July, 1861, having been kept rather 
longer than ten months, it had the following composition : 
Water 32-88 
Butter 29-25 
'Casein 29-87 
Extractive matters, lactic acid, &c 4-92 
fMineral matters (ash) 3-08 
100-00 
♦Containing nitrogen 4-78 
fContaining commou salt '29 
Having been kept much longer than the preceding cheese, it con- 
tained five per cent, less water and cut rather dry. It will be 
noticed that this cheese contained very little salt. The dairy- 
maid made a mistake not only in this, but in all the trials, by 
using an insufficient quantity of salt ; not more than about six 
ounces having been taken for each cheese. The proper quantity 
of salt is 1 lb. for every 50 lbs. of cheese. 
Experimental Cheese No. 3 (skim-milk Cheese). 
In this instance 260 quarts of new milk were set aside ; the 
morning milk stood twenty-four hours, and the evening milk 
thirty-six hours before being skimmed. The milk from which 
the cream Avas removed was then made into skimmed-milk 
