In the fall of 1884, we ate some cheese at Mr. N.L. Brown's, Gurnee, Ill., which was dipped sweeter and put to press softer than we ever thought of doing; yet the cheese was close-grained and fine-flavored, and one that would pass muster as a first-class cheese anywhere. But it was not cured in a hot curing room, nor in one where the temperature went up and down the same as it did on the outside of the building. It was placed in his cellar, at a temperature of 64 degrees, and there remained until it was fit to cut. Nor was it even rubbed, but occasionally turned over. When out, it looked like a cheese that had been kept in a box a year, covered with mold and mites. The superfluous moisture was dried out but the butter was all left. It demonstrated what can be done by temperature. Had this cheese been cured in an ordinary curing-room, it would have gone all out of shape in a few days--as soon as rapid fermentation set in--and been off flavor by the time it was ten days old. Several other cheeses were cured in the same cellar, in the same way, but none of them were put to press so soft or sweet, but all sweet-curd cheeses, and all buttery and fine. This particular one was the result of hurry, as other matters than the curd demanded attention. But the thought came that it would be a good experiment, as it was, and the result was satisfactory, though not different from what was expected. Cheeses made in the same way as the others that were cured in the cellar, and some cooked more and soured more, were made by the same gentleman and cured in an ordinary curing-room. In hot weather, they swelled and some of them got out of shape, while the flavor was sharp and rough. But those in the cellar, at 64 degrees, apparently never moved a hair's breadth out of shape, were as solid as old butter, yet firm enough for shipping even, and of the finest flavor. It is hardly necessary to say that the cellar was exceedingly clean and sweet, and was well ventilated. These cheeses were a demonstration, if not a revelation. MOISTURE IN CURING. It should be remarked, by the way, that a curing-room does not want to be a dry room. We do not want to dry cheese; we want to cure it; that is, let it go through the proper chemical change. This it does best in a somewhat moist room, in which the surface does not dry and become hard and impervious, so that the gases cannot escape. It is better to contend with a little mold than a dry atmosphere. BETTER CHEESE CAN BE MADE.