100 QUEENSLAND AGRICULTURAL JOURNAL. [1 Fss., 1902. 
awarded under each heading and dividing by three. The maximum points 
given for each quality were 40 for flavour, 15 for closeness, 15 for even colour, 
20 for texture, 10 for finish, and 100 for the total. All cheeses were scored 10 
points in “ finish.” 
When the averages were completed it was found that in flavour the cheeses 
placed in cold storage at the end of one week stood first, those put directly 
into cold storage second, those placed in at the end of three weeks third, those 
put in at the end of two weeks fourth, and those cured in the ordinary curing- 
room last. In closeness they ranked in the order of time in which they were 
placed in the cold storage, those putin directly from the hoops standing in the 
first place with an average score of 14°56 points out of a possible 15. For 
“even colour” those placed directly in cold storage stood first, those put in at 
the end of a week second, and of the other three lots there was very little 
difference in their scores. In texture, the order of merit was according to the 
time of placing in the cold storage—those put in at once standing first with an 
average score of 17°39 out of a possible 20. The totals were also in the same 
order. 
From these preliminary results, which are not to be considered as final, we 
may safely conclude that the prospects are favourable for curing cheese at so 
low a temperature as 40 degrees Fahr. directly the cheeses are taken from the 
hoops. The chief advantages of this plan are: The uniformity of the product, 
the less loss of weight in curing the cheese, the improved quality of the cheese, 
and the fact that the manufacturers of cheese are independent of hot-weather 
conditions and unfavourable markets. During hot weather, factory-men are 
obliged to sell whether the markets are favourable or not, as the cheeses kept in 
ordinary curing-rooms deteriorate very rapidly in quality after the first two 
weeks, while the prevention of loss in weight would more than pay the cost of 
cold storage. 
We believe that the British consumer is interested in obtaining the finest 
quality of cheese—at as low a price as possible. It should make no difference 
to him whether these cheeses are made in July or September. If, by a system 
of cold storage and an improvement in the quality of the milk furnished to our 
cheese factories during the hot weather, we can make a quality of cheese equal 
to that produced in September, it will be a great advantage to both producer 
and consumer. 
A PrRactTicaL SUGGESTION. 
The Legislature of the Province of Ontario at its last session made 
provision whereby municipalities and co-operative companies may erect cold 
stores for the storing ot farm produce, and also enacted that a sum not 
exceeding one-fifth of the cost of erecting cold storage should be paid to such 
persons. It would seem to be an easy matter for every cheese factory and 
creamery to have within its reach a cold store for storing dairy produce, 
especially during the hot season. 
It is customary in Canada, especially in the Province of Ontario, for buyer 
and seller to meet at central places, at stated times, usually weekly during the 
cheese season, for the sale of cheese and butter. The cheese.is sold subject 
to inspection at the factory or in Montreal. This system has given rise to 
considerable friction. It is certainly a very expensive method, especially the 
plan of inspection at factories, as all the firms buying cheese have to keep 
several men on the road going from factory to factory inspecting and shipping 
cheese. If all the cheese and butter made for export in a certain district were 
sent weekly to a cold store at a central point, all this factory and Montreal 
inspection worry and expense would be saved, and the factory-man could 
accept or reject an offer for his cheese as he thought best, knowing that the 
cheeses are perfectly safe in cold storage. Other advantages are: Saving of 
buildings and expense at the cheese factory, saving of time in attending to the 
cheeses while curing at the factory, and a reduction in the expenses of manu- 
facturing and marketing cheese. 
