profession would make him as unfit for such a pleader as a farmer or merchant. Every man to his business, and no man to be trusted in any trade capacity until he has proved himself competent. So, if an amateur lawyer or doctor is not to be trusted, why should responsibility be placed on the shoulders of a green hand at cheese making? He is expected to properly prepare an important article of human food, and, inexperienced and ignorant of the rudiments of the trade, he stumbles along in the dark, doing, perhaps, the best that he can, and not so much to blame for the failures that accrue as are his employers. Wide dispersion of training schools for both butter and cheese makers is not far off, and I, for one, hail that day with delight. WHERE OUR CHEESE GOES TO. After contemplating the immensity of our annual cheese output, the question naturally arises, “Where does it all go to?” The earliest shipments of American cheese were made from New York to England in 1835 and 1836. The beginning was very limited; shipments of cheese were made in casks; $60,000 would probably comprise the value of all shipments made in those years. As England still remains our principal foreign customer, we will come down to the year 1882 and give the official figures of the port of New York of the annual receipts and exports. We do not mean to intimate that England takes _all_ of our exports, but she absorbs the major portion of them. Year. Receipts. Exports. Receipts of Cheese in New York, 1882, 2,350,559 1,898,192 ” ” ” 1883, 2,456,232 1,957,967 ” ” ” 1884, 2,407,550 1,932,702 ” ” ” 1885, 2,122,187 1,658,696 ” ” ” 1886, 1,943,260 1,575,262 ” ” ” 1887, 1,994,857 1,450,955 ” ” ” 1888, 1,993,462