914 Report oF THE CHEMICAL DEPARTMENT OF THE 
several cheese factories, be erected especially for curing pur: 
poses and designed to take care of the product of the several 
factories. Such a system has several advantages: (1) Enough 
money could be easily secured to build and equip a central 
curing-house that would be complete in its details and thor- 
oughly efficient for controlling temperature and moisture. In 
fact, ideal conditions could be assured. No single factory could 
afford to provide itself an equally effective curing-room, or 
would be likely to do so. The cost for one central cheese-curing 
building, distributed among several factories, would be no more 
than would the cost of providing an inefficient curing-room in 
each individual factory. (2) Cheese stored in a central curing- 
house could receive more skillful and efficient attention than it 
could in curing-rooms located in each factory. (3) The cheese 
could be examined more economically by buyers, being collected 
in large quantities in a central curing-house. The buyer would 
be saved the necessity of visiting each factory separately. 
(4) The maximum saving could be effected in decreasing loss of 
moisture and in improving quality of cheese. Moreover, the 
cheese from any one factory or any number of factories would 
be more uniform in character when cured than under present 
conditions, or even with curing-rooms in individual factories. 
(5) Cheese kept under ideal conditions during the curing process 
can be held subject to market conditions without risk of injury 
in respect to quality. Under the conditions commonly preyail- 
ing, cheese has to be sold to avoid the injury in quality that 
might result from longer holding at the factory. This is 
especially applicable in hot weather, a time when prices are 
likely to be lowest. Cheese kept in proper curing-rooms can be 
held for higher prices and will constantly improve in quality for 
quite a long period of time. . 
SPECIAL CURING-ROOM IN EFACH FACTORY. 
When it is impossible to coSperate with other factories in the 
construction and use of a central cheese-curing building, then it 
is desirable that one shall make a cheese-curing room in the 
