New YorK AGRICULTURAL EXPERIMENT STATION. 287 
in composition. In the case of some of the cheeses that were 
scored second and third below the highest, as compared with others 
that were scored second and third from the lowest, the general rela- 
tion of quality and composition was shown but not equally in every 
case. While these results do not in themselves absolutely prove the 
relation between composition and commercial quality, their special 
value is that they confirm, in a different way, the results of other 
work, 
It cannot fail to be of value in the discussion of this subject to 
present the views of some of those who have been generally re- 
- garded as authorities in relation to the commercial as well as to 
the scientific aspects of cheese-making. For this purpose we have 
chosen to give the views (1) of Dr. Robertson, so long Canada’s 
most efficient leader in the progress of all branches of dairying and 
especially of cheese-making, and (2) of Dr. Babcock, who has been 
properly regarded as America’s leading student of dairying in its 
scientific relations and who has given special attention to the ques- 
tion under discussion. 
In the report of the New York Dairymen’s Association for 1891, 
we find the following statements in an address given by Dr. Robert- 
son: “In every case there was a gradual reduction in the quantity 
of cheese when there was a less quantity of butter-fat in milk. 
However, this is true also, that the increased yield of cheese 
is not in direct proportion to the increased percentage of butter- 
fat; that is, milk containing 3 per ct. of butter-fat will yield a cer- 
tain quantity of cheese, but if you take milk having one-third more 
fat (4 per ct.) it will not yield one-third more cheese. At the same 
time, such milk -is worth one-third more for cheese-making, and 
thereby hangs a tale. You see, if it does not yield so much cheese, 
it makes a quality of cheese so much better that the market value 
of the cheese from 100 pounds of milk is a third greater than the 
market value of the cheese in the other case” (pp. 198-9). 
“ Every two-tenths of a pound of butter-fat will improve the quai- 
ity of the cheese one-eighth cent per pound, as near as I can find 
out. Thus, you have a difference of about five-eighths of a cent per 
pound between cheese made from 3 per ct. and 4 per ct. milk” 
(p. 201). 
Dr. Babcock approaches the question from quite another point 
of view (report of New York Dairymen’s Association for 1892, 
Pp. 150, 153, etc.). After showing that fat is the constituent con- 
trolling the value of milk, cream and butter, he says: “It is evident 
