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_ New York AaGricunturat ExprrIMENT SraTION. | 231 
cheese twenty-one days old, 9.26 pounds; in cheese thirty-five 
days old, 8.5 pounds. It is improbable, not to say impossible, 
that the amount of casein should vary so irregularly merely as — 
a result of the ripening process. We can readily account for it 
only on the ground that there was a real difference in the samples 
analyzed. Irregular variation of other constituents is also notice- 
able. This is, perhaps, not surprising when we consider that a 
cheese is often more porous in some places than in others, that — 
some of these pores are often filled with water or with pure fat, 
that the amouat of moisture varies in different portions. 
The determination of total solids gave considerable difficulty, 
while those of fat and nitrogen were, on the whole, fairly satis- 
factory. It will be noticed that the ash varies in a remarkable 
manner. Special pains were taken in experimenting with a large 
number of ash determinations but uniform results were difficult 
to obtain from different samples. The amount of ash constituents 
in a cheese should not vary, as they can not escape from the 
cheese in the process of ripening, and the pounds of ash should 
remain the same from week to week. From the decided varia- 
tions found in different samples, we are led to believe that the 
salt is not distributed through the cheese with sufficient 
uniformity to enable one to make an accurate analysis for the 
whole cheese from one sample. 
One series of experiments was made in which analyses of sam- eerie 
ples taken from the flat surface of the cheese were compared with — 
those taken from the middle of the side. In some instances the 
agreement was fair, while in others the variation was marked. 
It is planned to make a more thorough examination of samples 
taken from different parts of cheese in order to see to what extent 
and in what manner different portions vary. 
In addition to the difficulty of securing samples that represent 
the composition of the whole cheese, the methods of cheese 
analysis are imperfect in some respects. 
Nores on ANALYTICAL METHODS. 
Determinations of fat in cheese made by the Babcock method 
were cOmpared with those made by the gravimetric method. 
Satisfactory duplicates were not obtained by the Babcock method 
nor did the results agree closely with the laboratory method and. 
