When the whey is well out of the curd, so as not to waste the salt, the salt may be applied and stirred in. The salt does not stop the development of acid, as is popularly supposed. When applied, it aids in keeping the curd loose. Then the curd may stand, with occasional stirring, almost any length of time for the purpose of airing and cooling, of getting rid of any bad odors, of developing flavor by oxydation from contact with the atmosphere, and of letting the acid come on. It is safest not to put the curd to press until it has a positively clean sour smell. This shows that certain chemical changes have taken place, freeing the curd of the gases generated by this process, and prevents any huffing of the cheese on the shelf in the curing room. Where cheddaring and grinding are practiced, the salt is of course applied after the curd is ground. Cheddaring is the easier and safer method, as the whey can be drawn early, and there is no danger from the acid. Salting at the rate of 2-1/2 lbs. of salt to 1,000 lbs. of milk is the usual practice and not far from right. For long keeping, 3 lbs. of salt are not too much. Use none but the best dairy salt--the best of all the dairy salts, as well as the cheapest, being the Onondaga, F.F. PUTTING TO PRESS. After the acid fermentation is properly progressed, the curd should be put to press at a temperature not much below 80 degrees, nor much above 85. If higher, it is liable to heat and taint the cheese at the center; if lower it is difficult to face the cheese and press the curd together properly. But in warm weather, there is not much danger of getting the curd too cool. ACID IN CHEESE MAKING. This has been written on so much that the subject has become hackneyed. The acid seems to have eaten into the souls of some and turned them sour; but notwithstanding, the so-called "sweet curd" idea has made steady progress. Much of the opposition has come from buyers for export, who do not appear to be able to distinguish between a firm cheese and a hard cheese, and who ignore quality if they get a cheese hard enough to ship, without danger of breaking, by the time it is ten days old. This has been demonstrated by the fact that cheese condemned when green as too soft has been pronounced by the same buyers fine and all right, even endorsed with enthusiasm, when it was two or three months old, which is about as young as a first-class cheese should be shipped. ANALYSIS OF MILK. Of course, there would be no acid in milk if there were no sugar in it. The proportion of sugar is shown by the following analysis of an average sample of good milk made by Dr. Voelcker, the late chemist of the Royal Agricultural Society of Great Britain: