New York AGRICULTURAL EXPERIMENT STATION. 23 
varying from 55°F. to 80°F., the higher ae represent- 
ing the common factory conditions. 
Of the cheeses made in 1899 those cured at 60°F. and below 
scored, on the average, almost 5 points higher on flavor and 2.5 
points higher on texture than those cured at 65°F. and above. 
In 1900, the average difference in flavor of the lower tempera- 
tures was 5.1 points on flavor and 2.7 points on texture. 
This is a matter well worth the attention of all cheese factory 
managers, because these differences in commercial quality are 
sufficient to cause important differences in the selling price. 
‘BULLETINS PUBLISHED IN 1900. 
No. 174. March—Fumigation of nursery stock. 8S. A. Beach. 
Pages 8, figs. 2. 
No. 175. <April—A parasite upon carnation rust. Frederick H. 
Blodgett. Pages 5, plates 3. 
No. 176. September.—Inspection of concentrated commercial 
feeding stuffs during 1900. W.H. Jordan and C. G. 
Jenter. Pages 22. 
No. 177. November.—Report of analyses of commercial fertil- 
izers for the spring and fall of 1900. L. L. VanSlyke 
and W. H. Andrews. Pages 63. 
No. 178. November.—Inspection of Babcock milk test bottles. 
W.H. Jordan and G. A. Smith. Pages 5. 
No. 179. November.—An anthracnose and a stem rot of the cul- 
tivated snapdragon. F. C. Stewart. Pages 6, 
plates 3. 
No. 180. December.—Miscellaneous notes on injurious insects: 
The forest tent-caterpillar; the fruit-bark beetle; a 
mealy-bug attacking quince trees; two apple-leaf 
miners; injury to peaches by the tarnished plant-bug. 
V. H. Lowe. Pages 22, plates 8. 
No. 181. December.—A fumigator for small orchard trees, 
V. H. Lowe. Pages 6, plates 5. 
