Exhaustive rules for manufacturing cheese on a small scale at home occasionally go the rounds of the agricultural press. Some of them contain ideas of real merit and some do not. All middle-aged people who have in younger days lived in localities where dairying reached even modest pretensions can recall the sweet-savored cheese room, an adjunct of the kitchen, whose furnishing of primitive milk utensils was then considered ample for the housewife’s use. Associated dairies or factories soon came upon the stage, and their vast superiority of method, coupled with the adoption of the cheddar system, marked an era in cheese improvement, which said in effect, if not in words, that “home dairy cheese must go.” The innovation of factories undermined and swept out of existence this small fry of amateur production, because home dairymen would not or could not adopt the cheddar improvement and manipulate their milk with skilled labor. Dairies associated together under factory regime facilitated such an easy and quick disposal of one’s milk, and at such a greatly enhanced profit, that the obvious convenience and economy of the new order of things, more than any inimical characteristic it possessed, pulled down the one and set up the other. It matters not, though, to consumers in America or England, whether the cheese they eat is made under the roof of a farm house on a small scale, or in a mammoth factory on a large one, provided the quality is good. But there are serious drawbacks about making up milk in diminutive quantity that are hard to overcome. Let us discuss them and analyze their leading features: I think it is safe to assume that not one person out of fifty who attempts to make home dairy cheese to-day but will manufacture it just as his fathers did fifty years ago. In their minds the whole process is covered by coagulation of the milk, quick cooking of the curd, salting it and pressing it. There is no thought of having the milk moderately mature, the curd thoroughly cooked and then properly soured, and the salt judiciously applied. The amateur knows nothing about the fine yet necessary points of manufacture, and so his cheese lacks the fine but requisite points of quality to insure it trade recognition. We all like good cheese to eat, but in this country, thanks to the skimmer, it is getting so that the good article is very scarce and promises to be scarcer if the skimmer’s relations with the factory are not soon done away with.