The cheese maker who guarantees his cheese is very foolish if he does not insist on a guarantee of good milk, nor should he be compelled to rely on his judgment formed in the haste of receiving the milk. A tricky man may juggle a bad mess of milk on to the best expert. How can the cheese maker tell whether the milk is from a gargetty udder, or the first milk after calving--both of which may develop in a very offensive way when the milk is heated up? So the milk may be so nearly tainted or so nearly sour that it will not stand the process of heating up and cooking. The law ought to be very severe on the man who delivers bad milk at a factory, or sells it to anyone. The factoryman who pays the price of good milk for sour or tainted milk is certainly very short-sighted, and cannot long maintain the respect of the man who sells it to him, nor sustain himself pecuniarily. The man who pays cash for milk has the right, above all others, to demand that the milk shall be sweet and wholesome. This is one point that should be insisted upon--the delivery of good milk in good condition. HEATING. After the milk is all in, or the requisite amount is in the vat, the heat may at once be started and raised to some point between 80 and 86 degrees. If we set below this, the rennet works too slow; if we set above, it is thought to work too fast--so custom has fixed upon this range of temperature for setting, and there appears to be no valid objection to it. But while the temperature of the milk is being raised, and before, it should receive frequent stirrings to keep the cream from rising, and thus becoming partially or wholly wasted. The rennet should by no means be added until the temperature stops rising--or so nearly so that by the time the rennet is stirred in and the stirring stopped, because the milk begins to coagulate, a stationary temperature will have been reached. COLORING.