New York AGRICULTURAL EXPERIMENT STATION. 259 
TABLE II.—ScORING OF CHEESES CURED AT DIFFERENT TEMPERATURES, 

1900. 
CHEESE. No. 1—80° No. 2—75° No. 3—70° No.4—65° No. 5—60° No.6—55° 
= Se SS Se Sa fo aS 
Made. Scored. ee ey Eee hs cr 2 TS ia ee een 
July ~ 27. Sept. 1. 42 21 43 238 45 238 47 #24 48 25 45 = 29 
July 30. Oct. 1.6 42°: 21 48 48 22 48 24 49 24 49 24 
17 
a 
ho 
bo 
ATS i, A Novy. 39 20 41 20 48 22 44 24 47.24 47. 24 
Aug. 3 Dee. 42 21 44 22.44 22 46 24 49 25 49 25 
wos. 3 Dec. . 31. 38 20 39.20 42 21 44° 22 48 24° 50 25 
Taking the average scores of the cheeses as given in this table, 
those cured at and below 60° show a commercial scoring 5.1 
points better in flavor and 2.7 points better in texture than those 
cured at 65° and above. 
Concerning the shipment of September 1, Mr. Whitmore says: 
“No. 5 is especially fine; No. 6 very good, but the flavor not 
quite perfect, being a little sharp.” This was unquestionably 
due to the slower curing at the low temperature, the cheese not 
haying quite time enough to ripen fully in five weeks at 55°. 
_ Of the next lot, the scorer says: “ There is no question but what 
Nos. 4, 5 and 6 are of a better quality from a commercial stand- 
point than Nos. 1, 2 and 3. Considering the time when they 
were made we think they have held very well indeed.” In his 
letter referring to the lot made August 1, Mr. Whitmore says: 
“Nos. 1, 2 and 3 of this lot of cheese are rather inferior to any 
you have previously sent me, especially No.1. If these cheeses 
were made from the same vat it is almost impossible to com- 
prehend how there can be so much difference in the curing, as 
Nos. 4, 5 and 6 are of very good quality.” Writing concerning 
the cheeses sent December 1, the comments are: “ Nos. 5 and 6 
are very nearly perfect cheeses. Considering they were made 
four months ago, we might say no cheese could be made that 
would show better at the expiration of that time.” Of the last 
lot Mr. Whitmore’s letter says: “Nos. 1 and 2 are about the 
poorest we have had from you and Nos. 5 and 6 the best, par- 
ticularly No. 6. This we call, so far ag flavor and texture are 
concerned, a perfect August cheese. It would seem that the 
results secured with all these different cheeses which show prac- 
