Rule 8. Unless otherwise agreed upon in testing the weight of cheese, not less than five (5) boxes or more than ten (10) per cent of the whole lot shall be a test, and said test shall be considered good for three (3) business days, including day test is made. Rule 9. In testing weights, all over and short weights shall be taken into the average on each particular factory. Single Daisies shall be tested on half pounds, Double Daisies and all other sizes on even pounds. Rule 10. Where a lot of cheese is found to test irregular in weights, either the buyer or seller may require the entire lot to be reweighed. The charge for same shall be three (3) cents per box. Rule 11. Boxes of cheese which may be found largely at variance from original weights shall not enter into the average, but their weight shall be separately ascertained and certified to by the weigher. Rule 12. Where sales are made, and the buyer finds damaged or sour cheese in excess of fifteen (15) per cent it shall be optional with him to refuse or receive the remainder of the lot purchased. But, in the event of his accepting the remainder of the lot, the sour or damaged cheese shall revert to the seller. Rule 13. The Committee on Cheese shall appoint subject to the approval of the Executive Committee, a Cheese Inspector and also a Deputy Inspector, whose duties shall be, when called upon by members of the Exchange, to inspect the quality and condition of such lots of cheese as may be required and to render a certificate of such inspection. Where the cheese in the lots are reasonably uniform in quality, the examination of 10 per cent of the lot shall be considered sufficient, but this shall not prevent the Inspector examining a larger percentage of the lot, when he deems it necessary. The fee for inspection shall be fifty (50) cents for lots consisting of fifty (50) boxes or less. Lots exceeding fifty (50) boxes shall be one cent per box, which shall be collected from the member ordering the inspection. Rule 14. The Cheese Inspector's certificate shall be made to read as follows: NEW YORK MERCANTILE EXCHANGE _Cheese Inspector's Certificate_ Inspection No.__________