256 Report oF THE Dairy DEPARTMENT OF THB © 
of saturation may be kept as nearly uniform as possible in all | 
the rooms. | 
Cheese made during 1899.—In 1899 four rooms were used, in 
which the temperature was kept at 70°, 65°, 60° and 55° respec- 
tively. The time of making, date of scoring and the marks 
given each cheese are shown in Table I, the scale of judging 
being 50 points for perfect flavor and 25 points for perfect tex- 
ture. The scoring of June 20 was by M. T. Morgan, one of the 
experts of the State Department of Agriculture, that of Sept. 5, 
by judges at the State Fair, and that of Oct. 16 by Jas. A. Brown 
and Sons of Utica. 
