236-  Milk  and  Butter  Tests  at  the  Gloucester  Show,  1909. 
It  will  be  noticed  that  the  pei-centage  of  black  to  orange 
in  the  shop  butter  and  margarine  is  very  much  in  excess 
of  that  shown  in  the  sample  of  pure  butter. 
For  further  information  and  illustrations  on  this  subject 
the  reader  is  referred  to  “ Measurement  of  Light  and  Colour 
Sensation,”  by  J.  W.  Lovibond,  G.  Gill  and  Sons,  and  “An 
Introduction  to  the  Study  of  Colour  Phenomena,”  by  the 
same  author,  now  published  by  the  Tintometer  Company. 
Experiment  No.  III. 
Wensleydale  Cheese. 
Experiments  in  making  these  cheeses,  similar  to  those 
carried  out  in  the  Dairy  at  the  Newcastle  Show  in  1908,  were 
repeated  at  Gloucester,  the  only  difference  in  the  making  being 
that  this  year  an  acidimeter  was  used  to  test  the  amount  of 
acid  developed  in  the  curd,  in  lieu  of  the  hot  iron  test,  the 
method  pursued  last  year  at  Newcastle. 
The  milk  from  the  following  breeds  was  selected  for 
the  experiment : — Shorthorn,  Red  Poll,  Devon  and  South 
Devon  (mixed),  Ayrshire,  Jersey,  Guernsey,  and  Kerry.  It 
was  originally  intended  to  use  twelve  gallons  of  morning’s  milk 
in  every  case,  but  after  the  first  day  it  was  found  that  sufficient 
milk  could  not  be  obtained  from  each  breed  in  the  morning, 
consequently  it  was  decided  to  use  six  gallons  from  the 
morning  and  six  from  the  evening  milkings ; the  mixing  of 
the  morning  and  evening  milks  being  in  accordance  with 
the  practice  prevailing  in  those  districts  where  Wensleydale 
cheeses  are  made. 
Two  cheeses,  Kerry  and  Guernsey  (No.  1),  were,  however, 
made  from  the  morning’s  milk  before  it  was  ascertained  that 
not  enough  milk  could  be  obtained  from  some  of  the  other 
breeds.  In  the  case  of  the  Guernsey,  a second  cheese  (Guernsey 
No.  2)  was  made,  but  time  did  not  allow  of  a second  cheese 
being  made  from  Kerry  milk.  The  mixed  Devon  milks  fell 
short  of  the  quantity  required,  only  eight  gallons  in  all  being 
obtained  from  the  two  milkings. 
The  object  of  the  experiment  was  to  ascertain  whether  the 
conclusions  arrived  at  from  the  experiments  at  Newcastle  were 
correct,  and  further  to  test  the  suitability  of  certain  other  milks 
for  making  cheeses  of  Wensleydale  quality. 
The  milks  were  all  heated  alike,  the  actual  process  of 
manufacture  being  similar  to  that  at  Newcastle,  as  described  in 
last  year’s  report,  save  that  with  the  mixed  morning  and  even- 
ing milks  only  a quarter  pint  of  the  starter  (lactic  acid  ferment) 
instead  of  from  half  to  one  pint  was  used,  and  as  mentioned 
above,  the  acidimeter  took  the  place  of  the  hot  iron  test. 
