Cheese Ex])erimeiits. 
191 
To tliis end 70 gallons of whey wore heated to the boiling 
point, and kept for some time at that temperature. The curdlike 
substauee whicli separated was collected on a cloth, and after 
the addition of a little salt, placed in the cheese-press. After 
remaining in it for three days 18 ounces of whey-cheese were 
obtained. This cheese had a peculiar granular texture, and even 
after long keeping did not ripen properly like other cheese. The 
high temperature at which it was produced evidently prevents 
the necessary fermentation which curd must undergo before it 
becomes mellow, and saleable as human food. 
The small quantity of 18 ounces from 70 gallons, moreover, 
appears hardly sufficient to repay for the trouble. On the whole 
it would aj>pear to be quite as profitable to set the whey for 
butter, and to give the skimmed whey to the pigs. 
As a matter of curiosity I append an analysis of the whey- 
cheese, which, although very rich in fatty matters, had a bad 
texture and quite an inferior flavour. 
Composition of Whey Cheese. 
Moisture 30-23 
Butter 44-27 
*Ca.seia 21-50 
Extractive matters, lactic acid 1-52 
fMiueral matters (asb) 2-48 
100-00 
*Oontaining nitrogen •3'44 
tCoutaining common salt l'S3 
IX. — Supplementary Report of Experiments on the Feeding of 
Sheep. By J. B. Lawes, F.R.S., F.C.S., and Dr. J. H. 
Gilbert, F.R.S., F.C.S. 
In the last volume of this Journal we stated our intention to 
enter, on an early occasion, upon the consideration of the compo- 
sition of the manure of fattening animals, in relation to that of 
the food they consumed. For many years past we have been 
accumulating experimental evidence on this very important and 
difficult subject of inquiry ; and it was with a view to an exten- 
sion of our results, prior to publication, that the experiments which 
constitute the subject of the present short report were arranged. 
Their chief object was, besides providing additional information 
as to the proportion of the nitrogen of the food which is reclaimed 
in the manure, to acquire direct experimental evidence on the 
questions whether or not or ia what proportions cellulose or 
woody fibre, which enters so largely into the composition of the 
iood, especially of oxen and sheep, is digested, and contributes to 
meet the respiratory requirements of the body, or to the forma- 
