From a gallon of ‘whole’ milk, costing sixpence, Professor Long made Brie cheese—the most famous of French varieties—worth, at ten days to three months old, from one shilling to one shilling and sixpence; from half a gallon of milk, half of it skim-milk, valued at twopence-halfpenny, he made Coulommiers, a round cheese worth at least eightpence; and from skim-milk only, costing about one penny, he made a square variety, of his own invention, named Graveley cheese, partaking of the qualities of the Limburg of Germany and the Livarot of France. We understand that nearly six millions of the delicious Brie cheeses are made annually in certain districts of France for the Parisian market. An important point will be gained, however, in this country, if some of our farmers begin to convert their skim-milk into a product which will sell at three or four times the value of the milk. Honey-wine is said to be excellent; and Dzierzon—one of the most famous German writers on scientific bee-keeping—tells us that it is often manufactured by peasants in Eastern Europe. It is made as follows: Twenty-five pounds of honey are mixed with four and a half gallons of water in a bright copper boiler, the mixture being gently boiled and constantly skimmed during half an hour. Three pounds of finely powdered chalk are then gradually added, under constant stirring. The tough scum which rises to the surface is skimmed off, and when no more rises, the liquid is poured into a wooden vessel, where it is allowed to settle. The liquid is then carefully decanted into the cleaned kettle, mixed with six pounds of finely powdered and recently burned charcoal, and raised to boiling. It is now once more poured into the wooden vessel, allowed to cool, and then filtered through felt or flannel. It should be stated that the chalk is added to neutralise free acid, while the charcoal removes the waxy taste. The filtered liquor is then transferred to the boiler, mixed with the white of twenty-five eggs, and raised to boiling, when the coagulated albumen will have clarified the liquid. After having kept the liquid at a gentle boil for one hour longer, it is allowed to cool, and is then poured into a cask, which must not be quite full, and the bung-hole covered with a piece of clean linen. In this condition it is allowed to remain until fermentation has been completed. When it is perfectly clear, the liquid is drawn off into bottles. We are told by Dzierzon that this wine, if properly prepared, resembles the best brands of Madeira, and is a truly royal beverage. It keeps for any length of time, provided the bottles are stored in a cool cellar. A NEW THEORY OF DEW.