Cheese Experiments. 
189 
principally for the purpose of ascertaininj;^ the loss ii 
which they sustaineil in keeping. 
On the 28th of September the eight cheeses weighed ; 
weight 
No. 
1 
2 
3 
4 
Machine-made, 
lbs. 
.. 17i 
.. 16} 
No. 
1 
2 
3 
4 
Total .. 66i 
On the 9th of November they weighed 
Total 
Iland-madc. 
lbs. 
. m 
. 17 
. 182 
. 20} 
. 742 
, ]\Iachine-made. 
IjOSs since 
28th Sept. 
Hand-made.. 
Loss since 
28th Sept. 
No. lbs. 
lbs. 
No. 
lbs. 
Iba. 
1 .. .. lof 
1 .. 
.. 18} 
2 .. .. 16f 
i 
2 .. 
.. 16} 
i 
3 .. .. 15f 
X 
3 ,. 
.. 18} 
\ 
4 Consumed. 
4 .. 
.. m 
5 
Machine-made. 
Weights on the 19th of January, 1861 
Loss since 
23th Sept. 
lbs. No. 
2i 1 
No. 
1 .. .. 
2 
3 '.*. 
4 Consumed. 
lbs. 
14 
15 
14} 
2} 
Hand-made. 
lbs. 
16f 
Loss since 
28th Sept. 
lbs. 
2 
2 Consumed on tlie 9th Nov. 
16* 
18} 
2} 
2 
Weights on the 12th of February, 1861 
Machine-made. 
Loss since 
2Sth Sept. 
Hand-made. 
Loss since 
28th Sept. 
No. lbs. 
lbs. 
No. lbs. 
lbs. 
1 .. .. 132 
22 
2i • 
1 Consumed. 
2 .. .. 14} 
2 Consumed. 
3 .. .. 14 
•"2 
3 .. .. 16 
22 
4 Consumed. 
4 .. .. 17f 
2i 
Accordingly 42i lbs, of machine-made cheese lost from the time 
they were ready for sale until the 12th of February — that is a 
period of not quite five months — 7f lbs., or 18 per cent. ; whilst 
33|^ lbs. of the hand-made cheese lost in the same period 5|^lbs. 
or 15i per cent. : thus showing plainly that the hand-made cheeses 
were rather drier than those made by the machine. These 
weighings likewise show the economy of selling cheese as soon 
as possible after it is ready for the market. 
One of the cheeses made by hand was analysed on the 21st of 
January, 1861, and found to contain in 100 parts : 
Water 31-96 
Butter 31-37 
■^Casein 29-37 
Extractive matter.s, lactic acid, &c. .. .. 2'85 
-fMineral matters (ash) .. ' 4-45 
*Containing nitrogen 
tContaining common salt 
100-00 
4- 70 
1-35 
