11,288 pounds of cheese, using 10.95-100 
pounds of milk to a pound of cured cheese— 
one mess of milk skimmed. 
In May, 306,737 pounds of milk, making 
31,493 pounds of cheese, using 9.43-100 pouuds 
of milk to a pound of cured cheese—milk 
not skimmed and received twice a day. 
These results, he says, are substantially 
the same as those obtained under his man¬ 
agement of factories during the past eight 
years dux-ing the spring months. 
COMPARISONS. 
By comparison, the amount of milk used 
for half-skimmed cheese shows about one 
and one-half pounds (in this case 1.53-100) of 
milk more than tha t of whole milk. Again, 
that which was all skimmed required 2.31-100 
pounds more than the whole milk. 
The difference in the quantity between the 
half-skimmed and the whole-skimmed was 
78-100 of a pound of milk more for the whole 
skimmed than for the half-skimmed. 
A further comparison shows that there 
was greater difference between the whole 
milk and the half-skimmed than there is be¬ 
tween the half-skimmed and the whole- 
skimmed. T1 u 3 difference is accounted for 
on the .ground that the milk was skimmed 
by the patrons, and probably a Utile more 
than half of the milk was in some cases 
skimmed. 
OTHER EXPERIMENTS. 
Mr. Moon has made several experiments 
with various vats of milk, and he gives the 
figures of one made on the 27th of August, 
1873, and he remarks that in this experiment 
he desired to see how much more cream he 
could work into a cheese than was naturally 
in the milk. He also intended to teat the 
keeping qualities of the cheese by keeping 
one or more of them for some considerable 
length of time ; but this was not carried out 
only so far as to convince him that the pres¬ 
ence of cream in a cheese tended to prolong 
its life, so to speak. 
The three vats were numbered 1, 2 and 3. 
No. I whs made into whole milk cheese. 
No. 2 he ca'ls the double cream, and No. 3 
the skim milk. He took 75 pounds of cream 
from Vat No. 3 and put it into Vat No. 2, 
and returned 75 pounds of skimmed milk 
from No. 3 into No. 3 ;—ao that the aggregate 
number of pounds remained in the vat as 
follows : 
--vats-. 
No. 1. No. 2. No. 3. 
Evening's mess In pounds_1,948 1,825 1,835 
Morning’s mess In pounds. .1.665 1,889 1,784 
Total No. of pounds.3.613 3,604 3,619 
Temperature of setting. 84° 84° 84° 
Time of coagulation. 25' 25' 25' 
Depth of milk In vats..... ..15 in. loin. 15ii>. 
Degree of acidity. A xA —A 
Number of cheese made... 8 8 8 
Lbs. Lbs. Lbs. 
Salt to 1,000 pounds of milk.. 3 3 28-10 
Weight Jhs. green cheese. 115 460 366 
Pounds cheese at 20 days, . 305 437 319 
Weight cheese at 80 davn_ 388 426 345 
Per cent, shrlnk’e In 20 days.,0481 ,05 ,0465 
Per cent, shrlnk’u in 30 dav- ,06!4 ,0739 ,0573 
Amount of milk used at 30 
days’ curing.9.31 8.60 10.48 
Cheese In perfect fia- Days. Days. DayB. 
vor and cured... _ A\80 to DO 90 to 240 15 to 25 
HOW THE QHEE8E TURNED OUT. 
In ninety days the whole-milk cheese were 
in perfect condition, hut their histoxy was 
not traced further. The skimmed milk 
cheese of No. 3 began to show signs of off 
flavor at 30 days. The double creams were 
pronounced perfect cheese by the experts at 
240 days old. 
THE SHRINKAGES. 
A comparison of these results shows a 
greater per cent, of shrinkage from green 
cheese to cured in the cream cheese than in 
the skimmed cheese. Tt also shows that the 
attempt to work in extra, cream was not at¬ 
tended with results increased in the same 
proportion as the decreased results caused 
by the skimming process. Taking the re¬ 
sults of the whole-milk cheese as the stand- 
aid, the double cream results were increased 
,0702 per cent., due to the exchange of 75 
pounds of skimmed milk for 75 pounds of 
cream. 
Again, taking tbe same standard, the re¬ 
sults of the skimmed cheese show a deex’ease 
of , 1246 pounds per cent., due to the exchange 
of 75 pounds of cream for 75 pounds of imously adopted 
skimmed milk. Now, since these percent- Rewired Thai 
ages are reckoned from the same standard, Treaty to regulat 
tlieve differences will show the per cent, of between the Unit 
loss in the attempt to work extra cream into ^ ( anatla, now 
whole milk, and this difference is ,0484 per Yvldch if'itdioul' 
cent. he greatly iujurio 
It should be remarked that the decreased to the wool-gi*ow 
results caused by the patrons skimming all an< ^ we a8 ^ tin 
the xxxilk in the spring was .245 percent., and That nEfoflow 
the half skimming .1624 per cent., but. as American colon! 
noticed, the milk was jrrohohly more than foreign-grown w 
half skimmed by some of the patrons, ensue ; thus on 
making a proper allowance for that it would capital, cheap lax 
reduce the shrinkage of the half-skim cheese effort« V for theprl 
of the spring to about 13}^ per cent,, the I Rewired, That 
same as the experiment just noted, and will sustain 
THE EFFECT Of PATRONS SKIMMING. 
On the 20th of September of the present 
year Mr. Moon made the last of the whole- 
milk cheese at his factory, and in order to 
note the effect of patrons skimming, the 
operations of the 20th and 21st of the month 
were carefully conducted. On the 20ch there 
were received 8,355 pounds of milk—making 
964 pouuds of cheese thirty days old, using 
8.66-100 pounds of milk to a pound of cured 
cheese. On the 21st there was received 8, OSS 
pounds of milk, the night’s messhaving been 
skimmed by the patrons. From this were 
made 855 pounds of cheese, using 9.45 pounds 
of milk to a pound of cheese. The condi¬ 
tions of temperature, acidity, salt and cui-ixig 
facilities as nearly alike as possible. The 
percentage of increase was in this instance 
.0912 per cent. Comparing this with the 
spring and summer’s results, we Oud a do 
crease of loss by the skimming of .03 to .04 
per cent. This shows, what all dairymen 
are aware of, that, there is not so much 
shrinkage of the product in the fall as in the 
spring and summer. Mr. Moon also aflirms 
that there is still less *ht*nkage ixx November 
than in September-. 
SHRINKAGE ROM HALF SKIMMING. 
He estimates the percent, of shrinkage of 
weight caused by one-half of the milk of the 
entire season being skimmed to be about .12 
per cent., allowing the product of whole 
milk to be tile base or standard from which 
to estimate the amount. In (his estimate it 
is supposed that the buttermilk will be added 
to the milk after the butter is separated. The 
addition of buttermilk, however, Mr, M. re¬ 
gard- as detrimental to the flavor and qual¬ 
ity of the cheese. 
This shrinkage of weight, Mr. M. says, is 
au item commonly kept in the background 
by those who advocate the practlee of par¬ 
tially skimming ; but it is an important item 
and should he duly considered in making a 
proper estimate of profits on the business. 
COMPARATIVE CASH RECEIPTS FROM ‘.'FANCY CHEESE" 
FACTORIES AND CREAMERIES. 
Mr. Moon, after giving the cash receipts 
fi'om the working of milk at a number of 
creameries makes a statement of the profits 
on 100 pounds of milk, according to his ex- , 
perlmentul knowledge under both systems. 
He takes last year's operations at the J. D. j 
Ivies factory, where whole-milk cheese is zens , 
made. In this case the milk brought £1.40 privil 
per 100 pounds as an average for the season, advai 
The phxiuct of 100 pounds of milk in cream- 
erics is about 9 pounds of cheese for 1 pound { 
of butter. The average price of a pound of 
cheese In the Ives factory last year was 13 withi 
cents and 3 mills. Now, if ns much as one "iiicIj 
pound of butter be taken from 100 pounds therfi 
of milk it will reduce the price of the cheese. comp 
at least a cent and a quarter per pound. The " 
cost of making a pound of butter is about Fran< 
five cents, and the cost of making the cheese ft Br ®' 
that this butter takes the place of will be ^ ur ‘ tl 
about two cents, making a difference of cost °* t, *“ 
in making of three cents more for butter on A 
than for cheese. Then the credits will be : * 0£u u 
For 9 pounds skim cheese at ,1205-por pound, rftar * 1 
£1,08-1. A pound of butter equaling the price made 
of 2K pounds of cheese would be 88 cents, * 
less 2 cents extra cost for making, leaving SO 1 
cents net receipts, equaling 81.384. This re Butt, 
suit, ho says, corresponds generally with the A ni 
average creamery reports. On the whole, grazr 
he thinks there is not much difference In the out a 
receipts from whole-milk fancy cheese and 41 nclix 
when the milk is made up at creameries. expe< 
The statistics presented above are of in- favor 
terest and value to dairymen, and they will siden 
bear a careful study from those interested She 
in this branch of industry. passu 
Wool-Growers’ Association in itB protest 
against the ratification of the proposed 
treaty. 
Resolved, That the wool-growing interests 
of this country have been greatly benefited 
and sustained by the Tariff laws that were 
enacted by Congress at the joiDt, solicitation 
of the growers and manufacturers of woo] ; 
and that said tariff on wool and woolen 
goods, hud it been continued unchanged, 
would have gr adually promoted the increased 
production of wool in our country, and have 
given our manufacturers an abundant supply 
of the best wools, home grown, to meet all 
their demands ; therefore, we respectfully 
protest against any further reduction in the 
unties now imposed on foreigu-grown wools. 
Revolved , That, whereas this Association 
has had its attention called to the report of a 
committee of New York merchants engaged 
In the wool trade, and acting under an 
appointment of tlic Chamber of Commei-ee 
of that city, in which report they *• advise a 
considerable reduction in the duties on wool, 
and propose an advalorem duty of 25 per 
cent, on all imported wooIb pronounce the 
existing tariff "an ill-digested and incongru¬ 
ous laxv, and an impediment to the perma¬ 
nent prosperity of our mauufiicturing inter¬ 
ests, as well as to that of the wool-growers 
thex-efore 
Resolved; That wo do protest against the 
brokers of a great commercial city assuming 
to represent our interests or the interests of 
the manufacturers of wool. Thev are work¬ 
ing for their percentage on the handling of 
an article of great national importance, and 
they neither produce nor put into form for 
consumption. We respectfully submit to 
Congress that, the growers and mamifact- 
urors of wool are much more likely to iindei’- 
stand their own interests than any n ere 
dealers in wool can possibly understand 
them ; and we therefore respectfully ask 
Congress to entirely disregard the advice of 
men who thus unauthorizedly assume to 
l’epresent us. 
EXPERIMENTS IN CHEESE - MAKING 
IMPORTANT STATISTICS. 
NOTES AND QUERIES, 
NEW YORK SHEEP BREEDERS 
