190 
Cheese Experiments, 
During the time of kecpluf*-, it became, of course, drier and 
coiTCspondingly richer in butter. 
Two skim-cheeses made on the 8th of August, 1860, weighed 
on the 18th of August, 31 J lbs. ; on the 3rd September, 30 lbs. ; 
and on the 22nd September, 28 lbs., and were then considered 
ready for sale. Kept still longer they lost considerably in 
weight, as will be seen by the following weighings : — 
WeigJit of Two Skim Cheeses. 
September 28tb. Xovember 9th. January 19th, 1861. February lith, 1861. 
No. lbs. lbs. . lbs. lbs. 
1 13 12J Hi 11 
2 15 14§ 13i 12f 
Total 28 27 24f 23f 
Total loss in weight in not quite 5 months, A\ lbs., or 15 per cent. 
A portion of one of the skim-cheeses was analysed on the 
19th of February, 1861, with the following results: 
Water 27-G8 
Butter 30-80 
*Casein 35-12 
Extractive matters, lactic acid, &c. .. .. 1-46 
fMineral matters (ash) 4'94 
100-00 
♦Containing nitrogen 6-62 
fContaining common salt 1-27 
This cheese was hardly inferior to a good whole-milk cheese, and 
might have readily been sold as such. 
It is a well-ascertained fact that towards the fall of the year, 
cows produce much less but much richer milk than in spring and 
summer. This is strikingly illustrated by the various quantities 
of cheese which are obtained at different times of the year, from 
a given quantity of milk, as will be seen by the following results 
with which Mr. Harrison kindly supplied me : 
In tlie beginning of August, IGO gallons of milk produced 8 cheeses, weighing 
on the 2l^nd of Sejitcmber 142 lbs. 
On the 19th of October, 110 gallons produced 7 cheeses, weighing on the 
31st of December 108^ lbs. 
On the 29 th of November, 60 gallons of milk produced 5 cheeses, weighing 
70 lbs. on the 13th of February. 
On the 29th of November the cows were still out at grass, and 
had no extra food but hay. 
In conclusion 1 may mention an experiment which Mr. 
Harding, of Marksbury, made at my request, with a view of 
converting, if possible, into cheese the curdlike substance which 
is not coagulated by rennet, together with any suspended par- 
ticles of butter usually occurring in whey. 
