During the hot weather of summer remember that curd will stand a third more souring, and yet come down into mellow cheese, than it would earlier or later in the season. Bearing this fact in mind gives a maker mental relief when he has a curd that has the start of him on acid and yet afterward comes out all right, perhaps making the best cheese in the room. Saving curd over to mix in with the next day’s cheese is not desirable, but it is often unavoidable, as cheese of as even weight as possible are always wanted. Take the curd to be saved over and put it in a bag of bandage cloth. Mix into it an extra handful of salt, in order to prevent too much souring, and hang the sack in a cool, dry place. The next day, just prior to drawing the whey, empty the old curd into the vat and stir it up with the new. There are sometimes extreme cases of butter separation from the cooked caseine. I have seen where butter would settle in the seams and cavities of cheese, to the almost utter ruination of the product and the distraction of the maker because he could not discern and stop the cause. There are many causes, some of which are beyond the power of the maker to remedy, such as churning the milk in drawing it to the factory over stony roads, etc. But he can prevent too high heat at setting time, and he can manipulate milk with gentleness before the rennet is added. In consigning cheese to market always put the consignor’s name on the side instead of one cover of the box. Covers are apt to come off in transit and get mixed with those of other consignments, entailing much trouble to those concerned. When coagulated milk has reached the right consistency to cut up, draw the curd knife through it at a moderate speed, truly and unwaveringly. The cutting behind an experienced hand will expel whey clear and green in color. In this item of procedure let your hand be counted among the experienced. POTENT MAXIMS FOR THE CHEESE MAKER. Keep a perfectly sweet, clean vat and spotless, shining apparatus and utensils. Make an olfactory test of every mess of milk before it is dumped into the weighing can, and reject all that is tainted, unclean or tending toward the sour, as by the acceptance of such injured milk you damage your own trade reputation, detract from the dividend of every patron who furnishes perfect milk and irreparably wrong every consumer of the cheese. Insist on each one of your patrons straining their milk through a fine cloth strainer of double thickness, and use the same yourself for it to pass through into the vat. In heating up your milk to a temperature to meet a reception of the rennet, stir it frequently and gently. Never set above 86° Fahrenheit in spring and fall and 84° in summer. Remember that too high heat before setting separates the butter globules from the milk structure and that they are subsequently lost in the whey.