


YN INTH (Factory) EXPERIMENT. fe 
On September twenty-fifth, Mr. G. A. Smith superinemted ties 
making of cheesé at the factory of Mr. G. Merry at Verona, N. Y. oe 
A small cheese made from the lot of milk was sent to the Station _ 
by Mr. Merry. Mr. Smith tested the milk and whey for fat by ru 
the Babcock test and sent samples of milk, whey and curdtothe 
Station for analysis; but owing to long delay in reaching the 
Station, the samples of milk and whey were not i ina fit condition 
to yield satisfactory results. The curd was analyzed, also the 
cheese at three and five weeks. The results which aS of neces- 
sity, fragmentary, are given here: 
1. Date— September 25, 1891. | fe 
2. Kind of cheese.— Cheddar. | 
3. Description of milk used.— Mixed factory milk, 3,200 pounds. 
4. Details of process of manufacture-— Rennet added at 8.31 
A. M.; curd cut at 9.05; commenced to heat second time at 9.20; 
temperature of 99° F. reached at 10.20; whey drawn from curd at 
12.20 p. m.; curd ground and salted at 3.40; eight pounds of salt 
added. 

