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 little piece of the curd against a hot iron. When it pulls out strings one-half of an inch long in spring, one inch long in midsummer, and one-half inch in fall, it is sour enough to be salted. Have the whey all dipped off and the curd drained before it has reached a maturity sufficient to salt. Do not salt in hot weather higher than one-fourth of a pound to a hundred pounds of milk, and in spring and fall less. As you have, at the most, only a little curd to manipulate, do not let it get cold, but put it in the hoop at a temperature of at least 75°. Do not try to save over curd for another batch the next day. Better have two twenty-pound cheese in two days than one forty-pounder during the same time. You cannot graft new curd onto old without lowering the quality of the whole. After you have a curd in the hoop do not try to press it with stone weights because there is so little of it. Have a small press frame and a screw for that purpose. These small cheese will cure quickly. Keep the ends well oiled, and lay them on a shelf in a warm room, where they should be turned and rubbed every day.

The foregoing pointers are intended for persons who have some previous knowledge of making dairy cheese, and, therefore, minute details of explanation have not been given. The trouble with most home dairy makers is that they do not realize the importance of souring the curd, and so make weak, off-flavored, perishable stock.

to make as good cheese in October as we have been turning out in September? This is the mental query that will sometimes arise in the minds of makers whose experience is not measured by length of years. A one-twelfth turn of the wheel of the yearly chronological table ought not to produce such a vast change in lacteal affairs as to exert a