PARAFFINED CHEESE.

Taranaki Daily News, 8 July 1918, Page 2

PARAFFINED CHEESE.

SAVING SHRINKAGE ON STORAGE CHEESE. COLD STORAGE AND CORING ROOM. Professor H. H. Dean, of the Ontario Agricultural College, says in Farm and Home: In order to save shrinkage on cheese which are held either in cold storage or in ordinary curing rooms, it is becoming customary to dip the eheesp in hot paraffin wax when made from three to ten days. This prevents loss by evaporation, and possibly also prevents chemical changes in the cheese which result in loss of weight during the curing, or, more properly, the ripening of cheese. The following table shows the per cent, shrinkage on cheese weighing about 401b each —paraffined and not paraffined, held in cool storage at «l temperature of about 38 degrees Pahr. duriug the months of June, July, August and Setpembcr, when the tests were made: Cheese paraffined and held in cold storage—One week, .27 per cent, loss; two weeks, .57 per cent, loss; one month, .57 per cent. loss. Cheese paraffined and held in curing room. —One week, .94 per cent, loss; two weeks, 1.40 per cent, loss; one month, 1.57 per cent. loss. Cheese not paraffined and held in cold storage.—One week, 1.10 per cent, loss; two weeks, 1.37 per cent, loss; onemonth, 3.02 per cent. loss. Cheese not paraffined and held in curing room—Olio week, 1.64 per cent, loss; two weeks, 2.19 per cent, loss; one' month, 3.84 per cent. loss. . The shrinkage on a cheese weighing 7%1b, which was paraffined and held in cold storage, amounted to one-half o£ one per cent, for one month, and a little over three-quarters of one per cent, for two months. Similar eheese held in the ripening rooms lost in weight 1.7 per cent, in one month, and but 2 per cent, in two months. Where cheese are held for any length of time it will pay to coat them with paraffin. With a suitable dipping tank the work is done very quickly, and at small cost, though paraffin wax advanced to 15 cents per pound in 1917, which is double the price a few years ago.—Chicago Dairy Produce.

WEDDINGS. FORRESTER—GRANVILLE. A pretty wedding was solemnised at St. Joseph's Church,. Eltli&m last Thursday, the contracting parties toeing Miss Ellen Lily Granville and Mr.. Patrick Forrester, both of Mangamingi, the ceremony being performed by the Rev. Father Arkwright. The bride was given away by her father. Miss Urusla Granville and Miss Mary Forrester attended as bridesmaids. The bridegroom's present to the bride was a gold dress ring set with diamonds and emeralds, and the bride's gift to the bridegroom was a gold albert. The bridegroom presented the bidreamaids with a gold necklet and dress ring sespectively. Mr. E. Forrester, returned soldier, was best man, and Mr. H. Baasmore acted as groomsman. Mr. and Mrs Forrester afterwards left by motor car en route to New Plymouth. McKINLAY—BONNER At the Stratford 'Presbyterian Church last Thursday, Mr. Walter McEnlay, of Cheal Road, Ngaere, third son of the late Me. Andrew MeKinlay, of Aberfoyie, Perthshire, Scotland, was married to Miss Maggie Bonner, third daughter uf Mr.J. P. Bonner, of East Road, Stratford. The ceremony was performed by the Rev. Mftdill. The bride was given away by licr father, and her sister, Miss Daisy Bonner, acted as bridesmaid. Mr. A. A. McQueen was best man. 'rhe brdegroom's present to the bride was a rold wristlet watch. The bride's present to the bridegroom was a handsome travelling rug. The presents were numerous and costly, including a handsome cheque from the father of the bride to the young couple. The wedding breakfast was held in Smith's tearooms, when the usual toasts ivera duly honored. After the breakfast Mr. and Mrs McK inlay left by motor for Wanganui, en route for Rotorua.