38 MANUFACTURE AND CURING OF CHEESE. 
accordingly. On the other hand, the cheese which went direct into the 
32-degree room from the hoop was sometimes a little too mild to suit 
the other judges, so the differences about balanced themselves in this 
respect. In previous tests made at other places a number of scorings 
had been made, but it was impossible to show from an inspection of the 
records just what was gained by this extra work and expense. 
EFFECT OF PARAFFINING AND TEMPERATURE ON WEIGHT. 
The greater part of the cheese was weighed, the only exception being 
with the first lots, which went into the cold rooms direct from the hoop, 
as the scales for use at the storage house, though ordered in ample 
time, had not arrived. A good pair of scales was in use at the factory, 
and all the cheese paraffined before going into storage was weighed. 
The cheese was weighed at three different periods — as it came from the 
press, at the time it was paraffined, and finally at the time it was 
scored. The weights of the duplicates only are given in the following 
table, as the plugging made a difference in the weight of the cheese 
plugged for scoring : 
