New York AGricuLtrukKAL ExrERIMENT STATION. 207 
increases when the diameter of the cheese decreases. Taking 
the cheeses having diameters of 15 and 7 inches respectively, at 
the age of four weeks, we see that at a temperature of 80° F. the 
smaller cheese has lost 2.1 pounds more per hundred pounds of 
cheese than has the larger cheese. 
(2) The difference in loss of weight between cheeses of difer- 
ent diameters is greatest at 80° F. and gradually decreases with 
decrease of temperature. Illustrating this point with the 15 and 
7 inch cheeses at the age of four weeks, we have the small cheese 
losing more than the large cheese by the eae amounts 
perehbundred cheese: at 80° F., 2.1 lbs.; at 75° F.;.1.9 lbs.; at 
fOeeeu seed IDS.s at: Oo°r F., 15 Ibs.; at BUS to tO” LDses ce 
5d° F., 1.4 Ibs. 
(3) “ 65° F. we find that an increase of two inches in diam- 
eter reduces the loss of. weight about one-half pound per hundred 
pounds of cheese, when the cheeses are four weeks old. When 
the cheeses are 16 weeks old, the decrease in loss of weight is 
one pound for an increase of two inches in diameter. 
We have two additional illustrations to present, in which 
cheeses were made from the same milk and cured under the 
same conditions. We present these data in the following table: 
TABLE VI.—WEIGHT LOST BY CHEESES OF DIFFERENT DIAMETERS. 










Tem- 
Welght  pera- Water lost by 100 Ibs. of cheese in 
Diame- of ture of ———— ed : —~ _- s 
terof green curing- 2 3 5 7 8 12 16 20 
cheeses. cheese. room. weeks. weeks. weeks. weeks. weeks. weeks. weeks. weeks. 
Inches. Lbs. Deg. F. Lbs. Lbs. Lbs. Lbs. Lbs. Lbs. Lbs. Lbs. 
13 36 55 200 6.6 4.5 4.9 5.4 6.4 A oe Sal 
fi 10 5d icc, piites Oe ae 6.9 (po eo; 9.9 11.5 
13 29 60 yoke Tee fhe ete: Bar iy 6.0 Usa S.2 9.3 
{4 9 60 Moors Stl Gre G9 Sag 9279 LP) are 
LOSS OF MOISTURE AS INFLUENCED BY PROPORTION OF WATER-VAPOR 
PRESENT IN AIR OF CURING-ROOM. 
The relative amount of moisture in air, or, more properly, the 
degree of saturation, exercises a marked influence upon loss of 
water in cheese-ripening. While we have not carried systematic 
investigation far in this line, we can present data that will 
