As the rake approaches the side of the vat give it an easy, undulating, upward swing, ending by a draw of the rake toward you. This will cause the curd that you have been pushing from you along the bottom of the vat to boil up with the whey in the wake of the retreating rake. If the motion has been gone through with easily and carefully, you will at once see that the curd within the rake’s sweep has been thoroughly agitated without bruising. After the manoeuvre described, do not change position but drawing the rake toward you, with its head scraping the bottom of the vat, produce a gentle ebullition of curd and whey in the same way as that just manifested. Step along, repeating the pushing and drawing of the rake until the farther end of the vat is reached. Then, push the curd with the rake up on one side and down on the other of the vat, changing ends, as it were, with the cooking cheese. Once over a vat in this way, if accomplished properly, thoroughly separates the curd particles and evens up the heat through the whole mass. Now, let the rake rest but have the heat go on for a few moments. When the curd begins to pack slightly (perhaps in five minutes, more or less, according to the previous maturity of the milk), again stir it up in the manner described and again let it rest, repeating the periods of agitation until it is scalded up to the desired temperature. In regard to the right temperature at which to scald cheese we cannot hope to give on paper much more than superficial information. Every phase of cheese making, to be thoroughly understood, requires practical experience, but hints and pointers on paper are often just what are needed to help puzzled ones out of awkward dilemmas encountered in the business. Hence, we shall, in the most clear and logical manner possible, give the reader our views, derived from experience, on scalding temperature. RIGHT TEMPERATURE.