200 Reporr or tHe CuemicAL DEPARTMENT OF THE 
readings of the two thermometers of our hygrometer are as 

follows: 
DT Ys DErMOM ELE: cc. <isra ois suet aera Plemioteusalers (Og 
Welaecnormeimeler. . oy cs etic dice rite atone Ge ite 
DUH OTCH GE o 3 0 cick 6 ste ete aie ce ee ee Db 
We turn to the tables given at the end of this bulletin (taken 
from Weather Bulletin No. 127, U. 8S. Dept. Agr.) and look 
in the upper horizontal row for the number 5. Having found 
this, we follow down the column until we come opposite the 
number indicated by the dry thermometer (70) in the vertical 
column at the extreme left. This brings us to the figure 77, 
which indicates the relative amount of moisture in the air; in 
other words, the air contains 77 per ct. as much moisture as it 
can hold at 70° F. 
III. CONDITIONS AFFECTING LOSS OF WEIGHT IN 
CHEESE-CURING. | 
The loss of weight in cheese during the process of curing under 
proper conditions may be regarded for practical purposes as 
being due entirely to the evaporation of water from the cheese. 
Of course, the mechanical loss of fat by exudation from cheese 
kept at high temperatures must be considered, but with proper 
control of temperature such loss will not take place. The small 
amount of loss due to the formation and escape of carbon 
dioxide and other gases from cheese can be neglected for the 
purpose we now have in view. 
The rapidity and extent of loss of moisture in cheese during 
the process of curing vary with several conditions, chief of 
which are the following: 
(1) The percentage of moisture originally present in the 
cheese. 
(2) The texture of the cheese. 
(3) The temperature of the curing-room. 
(4) The size and shape of the cheese. 
(5) The proportion of water-vapor present in the air of the 
curing-room, 
