f 
; 
g 
; 
i] 

New York AGRICULTURAL EXPERIMENT Station. 477 
6. Length of string on hot cron when whey was drawn. 
The length of string formed on a hot iron when the whey was 
drawn varied in 1893 from a trace to one and one-fourth inch, and 
averaged one-fourth inch. 
7. Time from drawing whey to putting curd im press. 
The time from drawing whey to putting curd in press varied 
in 1892 from one hour to four hours and forty minutes, and aver- 
aged two hours and forty-two minutes; in 1893 from forty min- 
utes to six hours and fifteen minutes, and averaged one hour and 
fifty-three minutes. 
8. Length of string on hot tron when curd was put in press. 
The length of string formed on a hot iron when the curd was 
put in press varied in 1893 from one-half inch to four inches, and 
averaged one and one-half inches. 
9. Temperature of curd when put in press. 
The temperature of the curd when put in press varied in 1893 
from 70° Fahr. to 90° Fahr..and averaged 81° Fahr. 
10. Time consumed in operation of cheese-making after adding 
3 rennet. — 
The time consumed in the operation of cheese-making after 
adding rennet varicd, in 1893, from two hours and twelve min- 
utes to nine hours and fifty minutes and averaged six hours. 
III. The Composition of Normal Factory Milk. 
1. Pounds of solids in 100 pounds of milk. 
The milk-solids in 100 pounds of milk varied in 1892 from 
11.47 to 13.91 pounds, and averaged 12.64 pounds; in 1893, from 
11.7 to 13.87 pounds, and averaged 12.65 pounds; in 1892 and 
1893 averaged 12.67 pounds. 
2. Pounds of solids not fat in 100 pounds of milk. 
The solids not fat in 100 pounds of milk varied in 1892 from 
8.27 to 9.66 pounds, and averaged 8.94 pounds ; in 1893, from 8.4 
to 9.35 pounds, and averaged 8.91 pounds; in 1892 and 1893 aver- 
aged 8.92 pounds. 
