=Cream Cheese.=--This is a soft cheese which is rapidly growing in popularity. It is made from rich milk or milk and cream mixed together. It resembles in general Neufchatel, but it is richer in butter fat and is put up in a different form. The temperature of the room in which the cheese is made is quite important. It should be kept as nearly as possible at 75 degrees. The milk is first warmed to 70 degrees and run through a separator by means of which the cream is taken out, together with one-half the volume of milk. This makes either dilute cream or very rich milk, as you may choose to call it. The cream is heated to 84 degrees and about four or five ounces of rennet extract added per thousand pounds. The rennet is carefully and gradually stirred into the mixture, using about fifteen minutes for the addition. The mass is then allowed to remain at rest until whey is seen around the sides. The whey is then removed by draining, the resulting curd pressed and mixed with about 3 percent of salt. The cheese is not subjected to a curing process. It is molded into flat, thin cakes about 3 by 4 inches, wrapped in parchment paper, and in this condition packed for shipment. =Manufacture of Foreign Types of Cheese in the United States.=--The improvement of cheeses made in the United States by securing different forms of ferments and utilizing the best method of setting, pressing the curd, and ripening used in other countries is worthy of all encouragement. Unfortunately a disposition has arisen in our country of giving the names of foreign varieties to the domestic articles. Many fancy domestic cheeses are sold under strictly foreign names such as Cheddar, Stilton, Cheshire, Schweitzer, Limburger, Camembert, Brie, Roquefort, etc. In fact there seems to be no limitation upon the adoption of a name already identified with a distinct type and locality. Such a tendency is greatly to be regretted and perhaps it is only necessary to point out to our people the ethical offense which they are committing by such practices to secure their discontinuance. It is, however, a perfectly legitimate undertaking to import the ferments which produce the famous cheeses of the world and utilize them to the fullest extent in cheeses of American origin. This, however, should be done in such a way as to carefully avoid applying the name of the original article to the domestic product. Perhaps it would be no ethical offense or no very great offense to place upon the labels of the cheese products a statement that they are of the same type as the foreign product they imitate. This, however, should be an explanatory phrase and not a part of the label which attracts principal attention. It is far better that a manufacturer should adopt some local name which would become identified with his product, and thus become a valuable trade-mark. The attempt to pass domestic cheese under foreign names is an offense against good ethics and also against the law. It is nothing