The 1888 export is not recorded yet. It is hard to get at the home trade quantity used throughout the country. There are many cheese distributed from factories to neighboring towns in Ohio, Wisconsin, Michigan and other states of which no account is kept, and there are no statistics covering the entire make, but at a guess we should say it was about 4,000,000 boxes annually. The cause of decline in receipts at the port of New York since 1882, is largely due to the fact that a good many cheese made in the northern part of this State (N. Y.) are bought by Canadians and shipped _via_ Montreal. It is said that Englishmen eat twelve pounds of cheese _per capita_ a year, while Americans eat three pounds. Cheese consumption is, however, on the increase here, as the healthy and nutritive qualities of the product are more and more appreciated. One of the most serious drawbacks to universal cheese consumption is the large profits exacted by middlemen when they dispense it to the public. If cheese could be had at the grocery for 9 or 10 cents per pound instead of 14 or 15 cents, it would be found in abundance on the poor man’s table, and a heavy decrease in the export trade would result. We believe that such a time is coming, and with it will come a vast improvement in the average quality of the national make. This is not a mere speculation, but a distinctive pointer of the times, and its verification is already at hand. Thirty-five years ago the innovation of the cheddar process gave cheese quality its first great advance. That advance remains yet to be perfected in detail, and then a cheese millennium will reign. MOISTURE IN CHEESE.