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 radical change in the manufacturing process. Of course, the artificial subdivisions of the season would be of but small moment in the case if they were not to a certain extent analogous to natural atmospheric changes. As September wanes into October the summer is insidiously but surely attaining its maturity. The grass roots having in a prolific manner fulfilled their annual mission, fail to send forth the tender blade of earlier months. Blighting frosts sear the pastures and sap the succulence from the feed. It is but natural that such an alteration in climatic influence should leave its effect on the milk. It is a maxim of cheese making that you must work milk according to its condition, not expecting one invariable rule to cover the whole science, but keeping in mind numberless distinct methods of treatment, for instant application as exigencies arise.

As a general thing, less acid is deemed necessary for the October make than was applied to the September product. I believe that in making this important change the majority of manufacturers are too abrupt in method and reduce the standard of ripeness prematurely in point of time. A certain amount of acid is necessary to impart flavor and insure good keeping qualities, hence more of it is required in hot weather than in cold, as a defense against high temperature. Many think that as soon as the hot days are passed the need of an advanced curd maturity is passed also, and make almost sweet cheese. If there is any thing that is fraught with dire consequences in cheese making, it is extremes practiced in the modus operandi. Avoid anything so derogatory and let conservatism characterize your movements. Despite seasons and weather, and climate, we have got to apply just so much acid to cheese to make it palatable and mellow, and if the product is liable to encounter crucial weather enough more sourness to retain the flavor established is imperative. But what weakens fall goods is that in decreasing the acid scale