New York AgrkicutturaL ExprRIMENT STATION. 
45 
OBSERVATIONS ON CHEESE AT Facrory No. 4, 1901 — Continued. 
servation. 
Date made. 
Date of ob- 
[+ | 

1 2) 
ie) 
ee 
co 
29? 
Sept. 
8 



in 
ated 
P.M. 




.| No pts. found. 

Condition of cheese. 
No pts. found. 
Faint film on holes. 
| No pts. found. 

No pts. found. 
Slightly blotched. 
} No pts. found. 
No pts. found. 
Few well developed 
points. 



Few scattering pts. 
Faint film on many 
holes. 

| No pts. found. 
Many arial pts. 
No pts. 



No pts. 
t No pts. 

No pts. 
Few pts. 

(No pts. found. 

No pts. found. 
Few pts. 
No pts. 
Few pts. 
No pts. 

servation. 
Date made. 
Date of ob- 

Oct. 
M 
og 
oe 



11 

e+e MeL E) Tee 

ated in 
P.M. 
| be 
| 
bie 2 
LAA Biss. terse 



5 
M 
EK | 
M 
E 

St No pts: 

Condition of cheese. 
No pts. 
Fine points 
‘abundant. 
fairly 
No pts. 
Few pts. 


No pts. 
No pts. 
No pts. 

No pts. 
No pts. 
1 pt. 
Fairly plenty. 
No pts. 
| Shows plainly. 
t Badly blotched. 
Blotched. 
Many fine pts. 
2 pts 
Many fine pte. 
t Few seatterirg pts. 
Few small pts. 
No pts. 
No pts. from either v’t. 

a a a A 
The collection of such data over so long a period from a fac- 
tory located a hundred miles from the Experiment Station would 
have been impossible without the hearty co-operation of the fac- 
As far as possible we have given the results of our 
own observations at the factory and have supplemented these 
torymen. 
with the results from samples sent us by the factorymen. 
The 
cheese made each day was dated as it came from the press, and 
practically the only opportunity for error in sampling lay in the 
chances of mixing the product of different vats. 
This might 
