182 
Cheese Expenments. 
This cheese was made on the 20th of August, 1860, and weighed : 
August 26tli (fresh from the press) .. .. 74f lbs. 
September 14th 73s „ 
December 14th 71 „ 
Loss from the time it left the press mitil ready for sale, 3| lbs., 
or 5 per ceut. 
No analysis was made of this cheese. 
These experiments then led to the following results : 
Marketable 
Ciieese. Butter. 
Qviarts. lbs. lbs. 
1. 520 of milk produced (whole-milk) 116 
2. „ (oue-half skimmed) produced 9(if .. 18 
3. „ (all skimmed) produced 'J0§ .. 36 
(the cream from one-) /skim cheese 904 •• •• 
4. 1040 „ lialf knng added to produced (Xht 138 " - 
(the other .... J .... 
The cheeses were sent to Messrs. Bridges and Co., extensive 
cheese-factors at Bristol, who considered No. 1 to be worth 70s. 
per cwt. ; No. 2, GOs. per cwt. ; No. 3, bOs. per cwt. 
With respect to the extra-rich Cheese No. 4, Messrs. Bridges 
say : " We have examined the cheese marked No. 4 : we think it 
cuts rather richer than that marked No. 1, but it bears no higher 
value in the market." In my paper on the ' Composition of 
Cheese,' I pointed out the fact that the market value of cheese 
does not entirely depend upon the amount of butter which it 
contains. I am glad to find this opinion confirmed by the testi- 
mony of a cheese-factor whose practical knowledge is extensive. 
Mr. Tanner informs me that he has had a long conversation 
with Mr. Bridges on the subject of cheesemaking, and in his 
letter to me quotes several observations made by him on this 
occasion, which perfectly accord with remarks made by me in 
the paper referred to. 
Thus Mr. Bridges, speaking within certain limits, considers 
the richness of cheese to depend as much upon the mode of 
making as upon the quantity of cream in the milk. Too much 
heat, he says, destroys the cream ; meaning, no doubt, that too 
much heat melts some of the butter which then passes into the 
whey. By carelessly manipulating the tender curd, he justly 
observes, some of the cream may be Avashed out and passed into 
the whey. This gentleman is also of opinion that the best 
Cheddar cheese can be made from good new milk, and therefore 
considers the addition of cream to milk of questionable service, 
and certainly an extravagant practice. 
The addition of cream to new milk, no doubt, if not absolutely 
necessary, certainly improves the quality of Stilton cheese, but 
