In a large majority of the curing-rooms of the country, the temperature ranges from 60 degrees Fahrenheit to 90 degrees and even above. Sometimes these extremes are realized within a few days. Think of setting a curd to fermenting at 80 to 90 degrees, when it ought to start at 60 to 65 degrees! Yet, this is frequently done; and to prevent the cheese from huffing and crawling it is proposed by some to make the curd so dry and sour in the beginning that heat will not soften it. In this way, is made what some buyers style a "firm" cheese. The best English Cheddars, according to the American Encyclopedia, are set to curing at a temperature of 60 degrees, and are never allowed to go above 70 degrees. Our observation and experience are that the range of temperature should never go above 75 degrees. Curing should begin as low as 65 degrees, and no cheese should be marketed under thirty days from the hoops. When the curing is slow, as it ought to be, the cheese will not be ripe in less than that time. If sixty days old before ready for market, the better. The hurrying process is everywhere bad for the product, and no amount of souring helps the matter, however hard it may make the cheese and however well it may stand up in hot weather. We want something else besides standing-up quality. With a low and even temperature for curing, we do not need to work all the goodness out of the curd to make a firm cheese. We do not have to cut the fats and phosphates out with acid, nor to dry all the moisture out by fine cutting and high scalding or long scalding. We can stop the cooking when the curd is evenly cooked through so as to be springy when pressed together by the hands, take it out of the whey before the acid develops, and put it to press without unnecessary delay. AN EXAMPLE.