22 MANUFACTURE AND CURING OF CHEESE. 
past in sections closely connected by rail with towns having cold- 
storage houses. The tendency is for the dealer to take the cheese 
closer to the hoop, and anything that will show how this can safely be 
done will hasten the adoption of the recommendation and idea 
advanced by Doctors Babcock and Russell — namely, that cheese 
should go into storage the day it is taken from the press. 
COMPARATIVE ADVANTAGES OF COLD AND COOL CURING. 
The outcome of the experiments in Canada has been a little different 
from that of the Wisconsin experiments. In fact there are many 
things regarding the situation as it is found in Canada which are very 
difficult to explain. The work done at Guelph would seem to have 
indicated that cold storage was the only correct way of handling 
cheese. Canada has a department of agriculture, with a dair}?- com- 
missioner who has always been actively interested and taken a leading 
part in the development of the cheese industry of the Dominion. On 
the basis of results obtained in tests that were carried on in various 
factories, cooperative cool-curing rooms were recommended. As has 
been heretofore explained, these rooms were to carry a temperature 
above 50° F. ; in fact, in practice they averaged about 58° F., according 
to the reports. These rooms were necessarily cooled by artificial 
means during a part of the year. In advocating this cool-curing 
system in preference to cold curing, three arguments were advanced. 
One was that the expense of holding the rooms at the higher tempera- 
ture is much less than would be required for a temperature of 40° F.; 
another was that the time required for curing is only about one week 
longer in the cool rooms than would be necessary in the ordinary 
factory curing rooms; while the third argument was that in the cool 
rooms cheese developed a decided flavor which was necessary for the 
export trade. 
On the recommendation of the Canadian department at least three 
such rooms have been built in as many different sections. They 
appear to have given perfect satisfaction, and cheese cured in these 
rooms was of course of a much more uniform quality and the shrink- 
age much less than with the old conditions of factorv curing rooms. 
The general scheme was to pay for storage about what was saved in 
the shrinkage. This saving did not quite pay for the actual cost of 
maintaining the rooms, but it is probable that if the better quality of 
the cheese due to being cured under such favorable conditions could be 
taken into consideration the benefits derived would undoubtedly pay 
or more than pay for the actual cost. A number of factories patronize 
each of these cool rooms, teams being furnished to collect the cheese 
practically every day by making a circuit of the factories. This plan 
gets the cheese into a favorable temperature almost as it comes from 
the press, and is undoubtedly a desirable feature. 
