—47—
tation is at stake? Cheese manufacturers, employ only the most experienced and careful help obtainable, and be willing to pay them liberally for their services. Look only to the quality of your cheese and let the ratio take care of itself. No matter if it takes eleven or twelve pounds of milk to produce a pound of cheese, provided that cheese is gilt-edged in every particular. Use nothing but first-class material, from the rennet, coloring matter, and salt that goes into the cheese, to the scale board and the box that covers it. Let the foreign demand wane if it wants to—we know how to relish good cheese here at home just as well as our English brothers, and, in the future, we are going to consume more of the product per capita, too.
HOME-MADE CHEESE.
Exhaustive rules for manufacturing cheese on a small scale at home occasionally go the rounds of the agricultural press. Some of them contain ideas of real merit and some do not. All middle-aged people who have in younger days lived in localities where dairying reached even modest pretensions can recall the sweet-savored cheese room, an adjunct of the kitchen, whose furnishing of primitive milk utensils was then considered ample for the housewife's use. Associated dairies or factories soon came upon the stage, and their vast superiority of method, coupled with the adoption of the cheddar system, marked an era in cheese improvement, which said in effect, if not in words, that "home dairy cheese must go." The innovation of factories undermined and swept out of existence this small fry of amateur production, because home dairymen would not or could not adopt the cheddar improvement and manipulate their milk with skilled labor. Dairies associated together under factory regime facilitated such an easy and quick disposal of one's milk, and at such a
