New YORK AGRICULTURAL EXPERIMENT STATION, 255 
the hot iron test should show one-eighth inch threads in about 
one hour from the time the extreme temperature of 98° is 
reached; when the whey should be drawn and the curd piled on 
the sides of the vat. When this curd has sufficiently matted, it 
is cut into pieces four or five inches square and turned. The 
turning is continued at short intervals until the curd is solid 
and the unassimilated water has been thoroughly drained from 
it. The curd may now be piled for a short time until it becomes 
mellow to the touch and has a flaky, fibrous texture. It is now 
ready to be put through the curd mill, spread out and properly 
aired, and reduced in temperature to 82° to 84° before salting. 
Two and one-half pounds of salt is used to 1,000 pounds of milk 
and the curd allowed to stand until the salt is dissolved and the 
curd itself becomes silky in appearance; when it is put to press. 
The time required for the entire process is from five to five 
and one-half hours. 
The details of the manufacture have been given in full so that 
those who are familiar with cheese-making may see that the 
cheeses thus made would promise good results when cured. 
They were then placed in the curing rooms at different tem- 
peratures and removed at various dates, for scoring. 
RESULTS. 
In studying the question it was necessary to plan the work so 
that the differing temperatures in the separate curing rooms 
should be the only factors not alike in the manufacture and cur- 
ing of the cheeses compared. The detailed plans of the cheese 
curing rooms and the method of temperature contro] have been 
given in a previous bulletin;? so the description will not be 
repeated here, further than to say that each of the six insulated 
curing rooms can be kept automatically at a uniform temperature 
at any point between 40° and 90° F. The refrigeration worked 
in a very satisfactory manner. In each room cloth is suspended 
in such a way as to be continuously wet; so that the percentage 
*Bulletin No. 158 of this Station, pp. 307, 311. 
