188 
Cheese Experiments. 
difference of 8 lbs. it may be supposed that the machine-made 
cheese was drier than the other ; but the preceding weighings 
show that whereas the No. I. cheeses lost in four weeks only 
8 per cent, in weight, the No. II. cheeses made by machine lost 
10 per cent., indicating thereby that the latter weie more moist 
than the former. Direct determinations indeed showed that the 
machine-made cheese contained rather more water than that 
made in the ordinary way. In the former I found 37 20 per 
cent, and in the latter 36 77 per cent, of water ; but this difference 
is not sufficient to account for the results. 
The case was puzzling ; equal quantities of milk had in each 
case been carefully measured out ; rather less matter had been 
left in the whey which came from the machine ; the cheese 
differed but little in respect of moisture ; but for an accidental 
observation I should have been completely at a loss to explain 
the anomaly. I found out by chance that the dairymaid was 
determined not to be beaten by the machine, and to prove 
her skill by making a larger quantity by hand than by the 
machine. The two trials were made in two adjoining rooms, 
and watching the making of the two sets of cheese from beginning 
to end, I found the dairymaid in the act of incorporating some 
cheese-parings from the preceding day's make with the hand- 
made cheese. Whether these parings were specially reserved 
for the coming trial or not I cannot say ; but I certainly saw her 
take them from a tolerably large supply which she kept under 
the cheese-tub. 
The examination of the two samples of whey had, however, 
in my opinion afforded sufficient evidence of the fact that no 
matter how cheese is made, a considerable proportion of the 
nitrogenized compounds of milk is left in the whey ; and that 
this loss is unavoidable, and not necessarily greater in the ordi- 
nary plans of operation than by the use of a machine. 
All the experimental cheeses were received by me on the 28th 
of September, 1860. 
One of them which was made by the machine got injured in 
the transmission from the dairy to Cirencester. It weighed 
IBJlbs. A portion of the cheese was analysed on the 28th of 
September, and yielded the following results : 
Water 37-20 
Butter 27-30 
*Casein 24-50 
Extractive matters, lactic acid, &c. .. .. 7-44 
■fMineral matters (ash) 3-.5G 
100-00 
*Coritaining nitrogen 3-92 
fCoutaining common salt '85 
The cheeses were kept for a considerable length of time, 
