The coloring fluid should be added just before the rennet is--unless white cheese is made. There is a limited demand for white cheese for the London market. But do not make the color too high--as there is a limited demand for high-colored goods, and this mainly from the South, in spring and fall. Nor should the color be too pale, as there is really no demand for pale cheese. It should be either white or of a medium hue--a bright, golden yellow. There is a demand for uniformity of color, as buyers often want large lots, all of the same hue or shade. In selecting such a lot, they may rule out first-class cheese that is too pale or too high-colored. The universal use of the same manufacture of coloring extract guaranteed of uniform strength, might secure uniformity in coloring. But this is doubtful and difficult. A better, and we think, a feasible way, would be to have a standard color--like those accompanying paints--furnished to every cheese maker as a guide, and let him color to it as nearly as possible. In this way, a close approximate to uniformity of color might be secured. He could then use whatever coloring fluid he chose, and his eye would be his guide. Coloring does not improve the product. If it does no harm, it does no good beyond gratifying the eye and deceiving the palate through the common notion that high color and high flavor go together. SETTING. Theoretically, 98 degrees or blood heat would seem to be the temperature for setting, as rennet is the most active at this point. Usually, 82 degrees in warm weather, and 86 degrees in cool weather, are the points at which the rennet is added in setting. But there is no reason for a different temperature at different seasons, except that in cool weather the temperature is liable to run down a little--which should not and would not be the case, if the make room were so constructed that the temperature could be controlled and kept at summer heat. OTHER DETAILS.