ry ae STORRS AGRICULTURAL EXPERIMENT STATION. 
detail are found in the treatment of cheeses in different facto- 
ries, and these become the basis of each maker’s brand. Some 
wash their cheeses, others do not. Some turn them more often 
than others. Some send them to the market in a greener con- 
dition than others. 
In this introductory paper only the general principles can be 
outlined, and we hope to follow this paper shortly with another 
giving in detail the actual methods of making and handling, 
which we have found most successful in producing the best 
product. 
