DETAILS OF RECENT EXPERIMENTS. 31 
to secure constant temperature in the same rooms. The Plymouth 
storage warehouse is situated in the heart of a region devoted almost 
exclusively to the cheese industry. Perhaps 25 factories of large size 
are to be found within a radius of 5 miles. This was considered the 
best location, and very satisfactory arrangements were made with the 
proprietors of the storage establishment located at that place. The 
factory selected was only 3 miles from the storage house, was the 
largest factory in the district, receiving 15,000 pounds of milk per day, 
and was owned and operated by an unusually successful cheese maker. 
The milk received at this factory was of about the same quality and 
sanitary condition as would be found in a majority of the factories 
in the district. The factory itself was not a model, as that term 
would ordinarily be understood, but it was a good, practical estab- 
lishment, with good equipment and satisfactory sanitary surround- 
ings. The maker was a man familiar with the cheese business in 
nearly every phase, and was able to give most excellent advice and 
assistance. 
The Wisconsin Dairymen's Association was very naturally inter- 
ested in the work that was being conducted within the State, and 
when requested gave the services of its traveling cheese instructor on 
two occasions to serve as a check on the work being done. This 
was thought desirable in order to make the cheese representative of 
the whole State rather than of one locality or factory. 
In these experiments it was planned to make cheese four days each 
week, low-rennet cheese being made one week and high-rennet cheese 
the next, and then a week intervening in which no cheese was made 
and the work in the storage rooms looked after. This plan was 
followed except on two occasions, when the cheese was made only 
three days in the week. Fifteen lots of low-rennet cheese and eleven 
lots of high-rennet cheese were made up, being in all twenty-six days' 
make. 
The first lot of cheese was made June 19 and the last lot in the regu- 
lar line of experiments August 24. It would have been more desirable 
to have commenced this work about the 1st of June, but, unfortu- 
nately, arrangements could not be completed by that time. How- 
ever, the experiments covered the greater part of the storage season, 
and were therefore of sufficient duration to be representative of the 
cheese which is held in storage throughout the summer and fall. 
DETAILS OF MANUFACTURE, STORAGE, AND CURING. 
LOW AND HIGH RENNET. 
As had been done in some of the previous work both in Wisconsin 
and in Canada, cheese was made up for these experiments with 
different quantities of rennet, the normal amount of 3 ounces to 1 ,000 
