Prominent English cheese judges have passed verdicts on fine cheese in the following words: “We want cheese rich, solid, fine flavored, true colored, that is, of an even color throughout, sound, handsome, that will go on to improve for twelve months or longer if desired.” “A good cheese is close and firm in texture, yet mellow; in character or quality it is rich with a tendency to melt in the mouth; the flavor full and fine, apparently that of a hazel-nut.” “The characteristics of a good cheese are mellow and rich in taste and flavor, and firm and full in texture, solid but not tough.” “A good cheese is rich without being greasy, with a sweet, nutty flavor, clear and equal color throughout, and of a compact, solid texture, without being waxy; firm, and yet melts easily in the mouth, leaving no rough or ill-flavor on the palate.” The English conception of peerless cheese is ours, too, and we must continue to grind away on the road of improvement until we bring the united product to the standard of unimpeachable quality and uniformity. RULE FOR MAKING OUT DIVIDENDS. Many makers are now expected to figure out the milk dividends for the patrons, and issue fortnightly statements. A quick, easy rule to follow in doing this business, is to first foot up each patron’s milk for the number of days’ delivery in one or two sales, as the case may be, draw a line across the page of the factory account book opposite the date sold up to, and, as you add each man’s milk, set the amount down opposite his name on the tally slate. After you have summed it all up, go over it again, adding from the top of the columns downward. This will correct any mistakes you may have made. Next, add the separate sums of milk together into one grand total and, using this united sum for a dividend, take the number of pounds of cheese in the sale or sales for a divisor, and the quotient will be the ratio or the number of pounds of milk it has taken to make a pound of cheese. Then, multiply the number of pounds of cheese by the price per 100 pounds you get for making, and deduct the product from the full cash amount that the cheese has brought. The residue money divide up proportionately among the patrons as follows: Using the grand total of milk for a divisor, see how many times it is contained in the money, minus cost of making. The quotient will be the net price of one hundred pounds of milk. Multiply each patron’s separate amount of milk by this price per hundred pounds, and the product will be the net monied income on that sale or sales for the patron. In getting the price of a pound of milk it is seldom necessary to carry decimally beyond mills. In a measure, the work all proves itself, for, if, by adding together the face value of each patron’s check, the amount does not agree with the cheese returns, less making, your figuring will need a review.