() much li.'.s been written and said, and so little un- 

 derstood, about cheese making, that it seems almost 

 a hopeless task, as \vell as a thankless one, to at- 

 tempt to say anything more on tlie subject. Sour igno- 

 ramuses and floating charlatans have spoiled more curds 

 than have been spoiled by any detect in the milk. Sour, 

 \vh<>y-so iked cheese has been ths r-ige, and it is generally 

 supposed that acid alone makes a firm cheese, when the 

 experience of every cheese maker is that it is very diffi- 

 cult, by the ordinary processes, to make a firm curd out 

 of sour milk which, of course, no one ought to be asked 

 to make into cheese unless it be pot-cheese. Acid may 

 mako a curd solid, but not until it has cut out a large 

 share of the goodness of the curd, and the cheese result- 

 ing will be about as digestible as so much putty. 



DUTY OP PATRONS. 



It is the duty of every patron of a cheese factory to 

 send good milk to it, and to send the milk in good condi- 

 tion. It is not only his duty, but his interest to do this. 

 A bad mess of milk may spoil a whole vat-full. This not 

 only entails loss on his neighbor, where the factory is 

 run on the i>r.> r.itu plan, but the patron must stand his 



