452 REPORT OF THE CHEMIST OF THE 
VU. CHARACTER AND EXTENT OF INVESTIGATION 
MADE RELATING TO THE MANUFACTURE OF 
CHEESE DURING THE SEASON OF 1894. 
The main object sought in continuing our investigation at 
cheese factories during the season of 1894 was to study the com- 
position of the milk, especially with reference to its variationsin 
composition, in order to see in what manner and to what extent 
the season might influence the composition. Since the results 
secured during the season of 1893 at different factories were found 
to differ little in their averages, it was thought that quite as satis- 
factory results could be secured by confining the work to a single 
factory. 
Mr.. Merry kindly offered to co-operate in the work again. 
The work began in May and continued through October. 
Thus, we secured a record of 22 weeks and can rely upon 
this record as representing very closely the average of the whole 
season’s work, as well as the average of each week and month of 
the whole season. Soon after the Ist of October, the manufac. 
ture of skim-milk cheese and butter was begun at Mr. Merry’s 
factory and the study of thecheese was, therefore, discontinued, as 
this investigation was planned to deal only with normal milk. 
However, as the patrons continued to deliver normal milk, the 
skimming all being done at the factory, arrangements were made 
with Mr. Merry to send samples of the normal mixed milk during 
October. The work done represents milk from 650 cows, 
consisting largely of natives, with some grade Ayrshires and 
Holsteins. The milk yields on the particular days on which 
work was done varied from 8,643 to 14,232 pounds and aggregated 
256,589 pounds. 
If we take the yield for six months, from May to October, 
inclusive, the work done may be considered as_represent- 
ing the average results secured from handling not less than one 
and one-half million pounds of milk. 
The points covered by the investigation were practically the 
same as during the previous seasons. 
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