260 Rerorr or tun Datry Department. 
tically the same thing, namely, that the same cheese uniformiy 
shows a loss of quality from curing at the high temperature 
and uniformly holds flavor and texture in the lower temperature, 
being nearly perfect cheese at the end of five months, should 
convince the producer of the desirability of making the condi- 
tions for curing the cheese much more favorable than is the rule 
at the present time.” 
Prof. Robertson, of Canada, in his address to the State Dairy 
Association at Watertown, said that in the Canadian experi- 
ments recently conducted, they had secured practically the same 
results as those here reported, and that Canadian manufacturers 
are working to improve their factory curing rooms. By lining 
the rooms with building paper and by ceiling them some improve- 
ment was secured; but when there was added a cold air duct 
the gain was marked. This duct is placed deeply enough in the 
ground and made long enough so that the air is decidedly cooled 
before its introduction into the curing room; and the tempera- 
ture is thus materially reduced. 
The cheese cured in such rooms is of enough better quality to 
secure an advanced price; and the gain in selling value of the 
product of one year more than repaid the cost of the improve- 
ments. With these facts before him the cheese-maker ought 
not to hesitate long before planning some means of securing 
lower temperatures in his curing rooms than those now com- 
monly the rule. The improvement presents only a simple ques- 
tion of profit and loss; for cheese of good quality cured as were 
those in our 60° room must please the consumer and thus add 
to the demand for cheese and increase its price. 
