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 blisters, that held in retention offensive smelling gases. Every day the maker would lance these unhealthy swellings with a wire or goose quill, only to have them shortly after bulge out in another place. Besides these partially affected cheese, there were often days' makes of those that would huff all over, swell out like huge puff balls till a slight jar would have rolled them from the shelves. These were the product of floating curds with the gas all left in. A decade and a half ago farmers did not take the same care of their milk that they do now. They were not versed in dairy literature to any extent, and did not see the importance of speedily expelling animal heat from milk or of always furnishing their cows with wholesome drinking water. Hence, tainted milk was more often the rule than the exception. With the present bettered quality of milk and the improved skill of makers in handling it, inflative cheese ought to now be foreign to the curing room. Bad taints are at present seldom met with, but slight ones creep in unawares, unless the maker is vigilant, and then it is his business to eradicate the ill-savor. Sour until acid has completely overcome the gas, grind twice, and give the curd a prolonged airing by frequent stirring. Try the prolonged stirring on common curds that are hot—too hot to go immediately to press—and notice how it will enhance the flavor of the cheese.

As a maker, I have had opportunities of seeing milk in all stages and in all conditions, and I have found it an invariable rule that the milk furnished by farmers who read and studied the dairy question in all of its phases; who were conversant with dairy literature and adopted the most improved methods extant for producing an abundant, pure, and rich flow of milk, were enough affected by the ideas absorbed from library and