450 QUEENSLAND AGRICULTURAL JOURNAL. {1 June, 1902. 
than ordinary methods. There is increased equipment, and there is also a factor 
of time to be taken into consideration. The ripening process is slower under such 
conditions, therefore the factor of interest comes in. It has been found that it 
is possible to diminish this extra time by the use of higher amounts of rennet, 
and that under these conditions you do not experience the bad effects which 
come from the use of large quantities of rennet under ordinary conditions. 
The use of 6 or 9 oz. of rennet, ripened under ordinary conditions, gives a ver, 
sharp flavour. These cheese, made with extra rennet, and cured at 35, 40, and 50. 
degrees, do not have that sharp and undesirable flavour that usually characterises 
high rennet cheese ; at the same time the increased rennet hastens the ripening 
process, so that the time element is not of so much importance. While it is 
possible that it will take somewhat longer time to cure cheese at low tempera- 
tures than under ordinary conditions, yet that time is not very greatly increased. 
I have here a cheese ripened for seven months at 40 degrees, and I think you 
will find it of excellent quality. 
CoysonrpareD Corp Curine Srarions. 
It is manifestly out of the question for each cheese factory to go to work 
and construct a curing-room in which the insulation is perfect enough to 
enable the cheese to be kept economically at a temperature of 40 degrees or 
thereabouts. 
Some years ago a proposition was made by us at the State dairymen’s 
convention to instal centralised curing stations for the ripening of cheese. It 
would seem that if this low temperature curing process is a success, in place of 
each factory building its own curing-room, and putting 500 or more into ‘a 
sub-earth duct, or some other sort of an improvement to reduce temperatures, 
it is a great deal more economical to combine the curing-room for several] 
factories, to establish co-operation in such a way as to secure maximum results 
with minimum expense. It is possible to ship cheese from different factories 
to some central point at which a properly constructed curing-room can be made, 
where the entire output can be handled so that the quality of the cheese will be 
much improved thereby, and the ordinary losses considerably lessened. There 
are other advantages which would accrue from this production of cheese in 
large lines, so that buyers could easily contract for considerable quantities at 
one time. In this way itis possible, through the use of this consolidated cold 
curing station, where cheese is shipped from various points to be cured, to 
produce cheese of the best quality at the minimum of expense. 
The experiment has been tried of shipping cheese from Iowa to Canada, 
and from Canada back to Iowa, in order to see whether they would stand the 
journey without impairment in quality, and those cheese, sent 800 or 1,000 
miles, have been placed under these curing conditions, and came out a No. 1 
cheese, so that the question of distance is no factor whatever in this matter. 
Poultry. 
TO FREE HENS FROM LICE. 
A correspondent in Harm Poultry gives an ingenious device for freeing 
laying hens of lice, after having used many other methods and failed. His plan 
was :—Take an ordinary common-sized cotton clothesline; unbraid it so that 
it will make one-third or half when flattened out; cut in pieces about 12 in. 
long, and wind each once around the roost, letting the two ends pass down into 
the neck of a bottle about two-thirds full of kerosene, the bottle being 
suspended from the roof by a string fastened around the neck. The clothes- 
line acts like a wick, drawing the oil up out of the bottle, and it being saturated 
with the oil, no louse can help coming in contact with it when he attempts to 
go to the hen at night, or when he leaves her in the morning. Hens with scal 
feet and legs are also soon cured of their trouble when this method is used. 
Bottles can be suspended 3 or 4 feet apart on the roosts. 
