New York AGRICULTURAL EXPERIMENT STATION. 35 
These latter observations were supplemented by others made 
upon samples taken by the factorymen from the cheese of each 
date just as the latter was ready for shipment and mailed direct 
to us. In one or both of these ways we were able personally to 
pass upon the product of each day from June 27 to August 17, 
beside making occasional observations before and since that time. 
While the cheese of this factory was of the home trade type, 
it was so carefully made during this season that little free mois- 
ture was present, and as a result the formation of blotches was 
reduced to a minimum. 
Although the trouble was successfully checked, the factoryman 
was naturally desirous of having it entirely removed from the fac- 
tory. As has been mentioned, there had been a transfer of pat- 
ronage from a neighboring infected factory in the season of 1900, 
and it was natural to suppose that the patrons had brought the 
germs with them. The most probable source from which they 
could have obtained these germs was through the whey from this 
factory. 
Since in this way the whey had been brought under suspicion 
as being a means of spreading the trouble the factoryman was 
desirous of pasteurizing his whey and thus cutting off the transfer 
to his patrons of germs to be later returned with the milk. 
To accomplish this a 34-in. steam pipe was connected with the 
whey vat and about 10 ft. of the pipe placed around the bottom. 
The vat received the whey from about 10,000 Ibs. of milk. The 
following observations were made on the first heating, July 24. 
Heating began at 11.00 a. m. when the whey showed a tempera- 
ture of 95° I'.; by 11.20 this had risen to 140° and by 12.05 to 
162°. Steam was then turned off and the whey cooled slowly, 
the temperature at 2.15 being 158°, at 3.30 140°, and at 7.00 a. m. 
the next day 110°. This high temperature in the morning was 
probably due to a slight infiow of steam through valve leakage. 
The heating to 162° I’. was repeated on July 25, 26 and 27, but 
was temporarily discontinued on account of the leaking of the 
vat. Asa result of the heating there was a slight settling out of 
the solids, but any difficulty in a fair division of the whey could 
be readily overcome by an occasional stirring. On the following 
