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 draughts of air should be avoided, as thereby the surfaces are dried up and checked. Too much light is not desirable in a curing room; shades should be used at the windows to regulate this. It is now customary to ship cheese as soon as they cease to be curdy, which occurs in from ten to fifteen days from the hoop.

One great set-back to good cheese making is inexperienced and careless labor. This is another cog in the wheel that has been retrograding the reputation of our goods during the last few years. A medical student cannot obtain a diploma authorizing him to take under his charge the welfare of the sick without three years' study aided by ocular demonstrations of his especial science. Then, he is expected not to have a dim idea of a patient's condition when diagnosing his case, but to know and understand all about it. No cheese maker is fit for duty unless he can diagnose the condition of a vat of milk on a quick examination. The natural odor of pure milk has a peculiar animal smell, whose nature can be acquired by careful olfactory tests indulged in as the student draws the fluid from the cow's teats. After an apprentice at the business can tell pure, sweet, untainted milk in any spot or place, he must learn to distinguish between that which is tainted and that which is verging on the sour. Tainted milk is radically different from sour milk, and infused in the product they each tend toward utterly diverse results. To pass a correct judgment on milk quality is thus essential No. 1 in a maker's practical knowledge. Requirement No. 2, is to have a thorough understanding of the constituents and influence of all of the foreign ingredients that go into cheese. Rennet, the most potent auxiliary of the cheese maker's craft, should never be handled or applied by ignorant hands. The amateur maker should gain a physiological insight into the lactic portion of animal anatomy, and