106 HINTS ON DAIRYING. 



curing rooms rooms in which we can control the tem- 

 perature without fail. We have not yet settled down to 

 cheese making. We are still trying experiments and re- 

 sorting to temporary expedients, We must build far 

 more deliberately and for permanency. It is not neces- 

 sary that we should point out just how a building may 

 be erected so as to give control of the inside temperature. 

 Architects know how to do it. When our cheese makers 

 get to the point where they demand such buildings, they 

 will get them without much trouble and at moderate ex- 

 pense. It is only necessary that they should have the 

 -' will." The lt way " will speedily open. 



