Thus, perceiving that cheese, as a component of human food, could not exist without salt, the analogy between the purity of that article and the fine quality of cheese is at once apparent. It is needless to advise the use of nothing but a fine, pure grade of salt for savoring cheese. Perhaps, instead of needless, it is _needful_ to admonish manufacturers in this regard. I regret to say that I have observed many who held false ideas of economy about so cheap an article as this briny product. A difference of twenty-five cents on a barrel would turn their judgment in favor of the cheaper, coarser article, and, while really the losers thereby, they would feel complacent over a supposed gain. It is just such little slights as this—substituting poor for good salt—that help make up the discrepancy in quality already perceptible in American cheese. The dairymen of this country possess the most advantageous position of any class of dairymen in the world. For years their milch cattle have been bred toward the extinction of beef characteristics, and toward the fostering and enlargement of lacteal tendencies, until now, in point of blood, the general average is high. Intelligence, skilled labor and ingenuity are at command and should so leaven the products of our dairies that they should stand above all competitors. Then, why be “Penny wise and pound foolish,” when so grand a prize as national trade reputation is at stake? Cheese manufacturers, employ only the most experienced and careful help obtainable, and be willing to pay them liberally for their services. Look only to _the quality_ of your cheese and let the ratio take care of itself. No matter if it takes eleven or twelve pounds of milk to produce a pound of cheese, provided that cheese is gilt-edged in every particular. Use nothing but first-class material, from the rennet, coloring matter and salt that goes into the cheese to the scale board and the box that covers it. Let the foreign demand wane if it wants to—we know how to relish good cheese here at home just as well as our English brothers, and, in the future, we are going to consume more of the product _per capita_, too. HOME-MADE CHEESE.