INCREASE OF COLD-STORAGE PLANTS. 21 
experiments, the cheese kept in the ice-cooled rooms did lose a little 
less in weight, hut the cmality was the same, as nearly as could he 
determined by the judges. A little more trouble with mold was 
experienced in the ice-cooled room, due to the humidity of the atmos- 
phere. Since the adoption of paraffining, it is probable that a high 
humidity would he undesirable hecause of the possible effect it might 
have on the paraffin. This is merely assumed and has no experimental 
foundation, hut it is entirely possihle that the effect would he unfavor- 
able. 
INCREASE OF COLD-STORAGE PLANTS IN CHEESE DISTRICTS. 
The practical application of results obtained by t lie Wisconsin 
Station was indicated in the recommendation made by Doctors 
Bahcock and Russell that central curing rooms be built. These rooms 
were designed to take the place of the ordinary factory curing rooms 
and were to be situated close enough to a number of factories so that 
the cheese could be taken from such factories to the curing room every 
few days. These rooms were to be looked after by competent men 
and were to be kept at temperatures under 50° F. One such curing 
room was actually built at La Crosse, Wis., and was in operation for 
a short while, but through some mismanagement or poor planning was 
forced to cease operations. The further building of such curing rooms 
was probably stopped by the great number of cold-storage ware- 
houses, which were soon built in the towns near the cheese districts. 
In New York such establishments are found at Watertown, Lowville, 
and Jamestown; in Wisconsin they are found at Sheboygan, Fond 
du Lac, Plymouth, and many other places situated in or near sections 
of the State devoted largely to the cheese industry. These storage 
places did away with the necessity for the centralized curing room, 
though in fact they are an adaptation of the idea on a slightly different 
business basis from that which was at first contemplated. The dealers 
who buy cheese direct from the factories are located near these storage 
houses, and at Plymouth, Wis., half a dozen of the largest cheese firms 
in the world have their main offices, though the town itself is only a 
small country village. This is perhaps the most marked example of 
the present condition. 
With the building of these storage houses near the cheese factories 
it naturally followed that cheese commenced to find its way from the 
factories into the hands of the dealers much sooner after leaving the 
hoop. This tendency has increased until now the cheese is under two 
weeks of age, as a rule, when placed in storage ; in fact, it is as young as 
the dealers will accept it at the present time, for reasons which will be 
mentioned hereafter. This is the logical outcome of the whole ques- 
tion of the cold curing of cheese. There will undoubtedly be changes 
in details, but the main points will probably not be changed under the 
present conditions. Curing in the cheese factory is a thing of the 
