THE JUDGES AND THE SCORING. 37 
future work contemplated by the Dairy Division. It was not con- 
sidered of sufficient importance to warrant calling together theregular 
judges for this work, and so only one man inspected this cheese. Fur- 
ther, it was not regarded of enough importance to warrant taking up 
the time of this man for more than one day, on winch all of the cheese 
was scored. This of course made the first cheese manufactured consid- 
erably older than the last, and it introduced a disturbing factor in the 
putting of the first cheese into the 32-degree storage room. However, 
as fine distinctions in the comparative" quality of this lot of cheese 
were not desired, the information received was all that was wanted. 
THE JUDGES AND THE SCORING. 
Mr. U. S. Baer, assistant dairy and food commissioner for Wisconsin 
and formerly cheese expert for the university and experiment station, 
scored the factory-cured cheese. ITe also assisted in the scoring of the 
cold-storage cheese, the other two judges being Mr. ('. A. White, of 
Fond du Lac, Wis., and Mr. I. W. SteinhofF, of Stratford, Canada. 
Mr. White was unanimously indorsed for this work by the cheese 
dealers of Plymouth and Sheboygan and was widely recommended by 
persons connected with the cheese industry of the State. Mr. Stein- 
hoff is an exceptionally well-known cheese man in Canada, doing a 
large business and having been connected with the scoring in the ex- 
periments conducted at Guelph. These three men made a very satis- 
factory combination, as all had spent many years in handling cheese 
and each was an expert in his particular line. Mr. Steinhoff repre- 
sented the Canadian idea and was an authority on export cheese, and 
Mr. White was perhaps as well acquainted with and as able to antici- 
pate the popular taste for cheese in the United States as any other 
dealer. These two men viewed the subject largely from a commercial 
standpoint, while Mr. Baer, who had been connected with the experi- 
mental work of the Wisconsin Station, was well qualified to represent 
the educational or experimental phase. 
The cheese was of course not scored as it went into storage. The 
notes on the condition of the curd and the way the cheese was made 
"would be far more accurate as an indication of the condition and 
quality than any expert scoring of cheese fresh from the hoops could 
possibly be. Moreover, as all of each lot came from one vat, it was of 
course identical and required no inspection for the purpose of properly 
dividing it and placing it into different storage rooms. Only one 
regular scoring was attempted. This perhaps may be open to criti- 
cism, but in the opinion of the judges at the time the scoring was done 
it was (piite evident that the cheese had just about arrived at its prime 
condition. Some of the cheese held for two weeks in the factory 
curing room and then placed in the 40-degree room had advanced a 
little too far, in the opinion of one of the judges, and was marked off 
