New York AGRICULTURAL EXPERIMENT STATION. 29 
are what attracts the unfavorable attention of the consumer. In 
very bad cases the whole interior of the cheese will be as highly 
colored as though annatto had been used, except that the color 
will not be evenly distributed. The spots are not present in the 
freshly pressed cheese but they can be found when the cheese 
is four to eight days old. A warm curing-room hastens their 
growth, while a cool one retards it. During the time the cheese 
is usually held in. the factory the spets continue to grow but if 
no blotches are formed in ten days there is little probability of a 
cut in price. 
WHY THE PRICE IS CUT. 
There is no evidence that the discoloration is in any way in- 
jurious to the health of the consumer, and we have repeatedly 
partaken freely of the worst cases with no bad effects. The tex- 
ture and flavor of the cheese do not seem to be in any way 
affected by the presence of the spots. The cut in price comes 
from the fact that when the consumer notices the abnormal ap- 
pearance of the cheese he thinks it must be bad and will not accept 
it. As a result the retailer returns the cheese to the wholesaler 
from whom he purchased it. This cheese is spoiled by being cut, 
and is sold to a lunch counter for a small price; while others of 
the affected lot are disposed of at a reduced price to the retailer 
who-does not have a discriminating trade. Since the spots do 
not affect the flavor and are not injurious to health the factory- 
man will naturally feel that this treatment is unjust; but the dis- 
crimination merely illustrates well the old proposition that in 
order to cater to a first-class trade, the producer must consider 
appearance as well as quality. In considering this trouble from 
a commercial standpoint it should be remembered that, unless the 
red points are of sufficient size to be readily seen or blotches are 
formed in the cheese, there is little probability of a cut in price. 
RUSTY SPOT NOT TABLE STAIN. 
This spotted appearance of the inside of the cheese should not 
be confused in any way with the pink discoloration of the rind 
and bandage by some termed table stain. This latter trouble is 
often noticed, especially in damp curing rooms, and is due to the 
