Cheese is a good edible, because, besides being highly nutritive, the rennet or gastric juice it contains aids digestion and the assimilation of other foods. Whey should never be fed to cows, because, having once been secreted in their mammillary glands in the form of milk, it has now taken on the nature of an excrement; consequently, a re-secretion would be highly prejudicial to the quality and healthfulness of the product. It was formerly supposed that febrine was exclusively a constituent of animal blood; but now the theory that slight traces of it in milk induce rennet coagulation is generally accepted as authentic. If a cheese is misshapen, by uneven pressing or otherwise, when taken from the hoop, put it back and press it over again. Remember that appearance goes a long way with dealers. Do not tolerate any cheese in the room that are deformed. Cheese makers should insist that patrons with large messes of milk set their night’s yield in two cans, thoroughly air the fluid, by stirring or dipping immediately subsequent to milking, and then dump both portions together in the morning, so as not to mix night’s and morning’s milk until it is mixed in common in the cheese vat. If this rule is insisted upon and faithfully observed, a great deal of damaged milk will be avoided. A quack doctor should as soon be granted a diploma to practice, as an ignorant apprentice at cheese making be given the responsibility of the manufacture of a vat of milk. The health of the community is in great danger from both frauds. Cheese that are surface mottled, spread the bandage and show a soft, weak rind, have been insufficiently cooked. The remedy lies in a more upward tendency of the mercury. The art of cheese making cannot be learned wholly from paper, because variations of milk quality constantly clash with regular modes of procedure. Here the practical experience and sound judgment of the maker must intervene and offset the lacteal variation, by appropriate changes in the manner of working the product. Making good cheese out of poor milk is much talked of by makers and considered quite an accomplishment. It consists in clothing the product in a glamour of deception, propagating dyspepsia and shielding careless dairymen. Skimmed cheese is dry and tasteless and unfit for human food, because the meat has been extracted, and the shell left. It should take a back seat on the bench of humiliation beside oleomargarine. When whey sparkles it is sour. When raw curd settles quickly after being cut up, it is a signal that it is aging rapidly and developing acid. White scum on the whey indicates the presence of acid. Butter exuding slightly from the hoops of pressing cheese tells of acid and bespeaks a fine quality of goods. Butter exuding in excessive quantity from the hoops is proof that the milk has either been violently shaken up over rough roads or has been set at a very high temperature.