These facts have led an American scientific journal to urge the necessity for waterproof mailbags, waterproof paper, and waterproof ink. Waterproof mailbags alone will not be sufficient, as, in the process of handling them or raising them from a sunken vessel, they are liable to be rendered leaky. Waterproof paper, again, would be of no service unless it was accompanied by waterproof ink. The mailbags need only be waterproof in the ordinary acceptation of the term; and if there could be certainty that they would remain so, nothing more would be needed to protect documents or anything else placed in them; but as holes are likely to be worn or torn in them, the only final resource is the production of paper and ink that will resist the prolonged action of sea-water. If such a paper and ink can be produced at a reasonable cost, they would meet with a ready market throughout the civilised world. But the paper must be lighter, more flexible, and more opaque than the waterproof parchment paper now obtainable. The lesson which the loss of the _Oregon_ seems to teach the commercial world is, that a convenient waterproof paper is required for transatlantic correspondence. Modern chemistry and mechanical invention ought to be able to meet this want. No class of the community has received so much good advice as that to which the farmer belongs, and it would be a wonder if he did not resent some of it, and say that it is not good advice that is wanted most, but good seasons. However, when a practical lesson comes within one’s reach for the better utilisation of available material, only a foolish person would neglect to learn it. In the model dairy at the Brighton Show, last summer, Professor Long gave an explanatory demonstration of the simple methods of making three kinds of soft cheese, by the employment of tinned-iron hoops, beech-boards, straw-mats, milk-vessels, draining-shelves, and a thermometer. In the Journal of the Bath and West of England Society, he has recently drawn attention to the subject again, and explains his method whereby the farmer may utilise his skim-milk by the profitable manufacture of soft cheese. It seems that anybody can learn the processes; and a few experiments will teach the practice of ripening the cheeses in an apartment having a regulated temperature proper for the development of the necessary white mould, followed by blue mould, producing the most accepted flavour.