em ba he 
| Reronr OF ‘THE ( ene | 
» py 
2 
‘ on The per cent. of milk- sola retained in ‘thee ok 
averaged for the season’s work 50.95. Owing to natural ch Inge 
taking place in the composition of the milk as the ae 
advanced, the per cent. of solids retained in the cheese inet 
from month to falls 

