Of course only a part of the milk had turned into curd; the rest was _whey_, that was drawn off and run into tanks. Each man who had delivered one hundred pounds of milk was given a check for seventy-five pounds of the whey. It is fed to hogs. About two hours from the time that the milk was put into the vats, the whey was drawn off. One of the men now took a long knife and cut the curd into oblong cakes. These he frequently lifted and turned over. After continuing this for about twenty minutes, the pieces of curd were put into a small mill, placed on a board over the vat, and the curd was chopped into strips from one to six inches long and from one-half an inch to an inch thick. Salt was scattered over the mass by one man, while another pitched it about with a three-pronged wooden fork. The man told me that he used three pounds of salt to each thousand pounds of milk. Next, a piece of cloth was placed on a board about sixteen inches square. Two circular metal frames or bands, about six inches high, were fitted one within the other and placed on the cloth. The frame was filled with curd, covered by a cloth, and another set placed on top of it until there were five. They were then put on a table directly under a block which was fastened to a screw. By turning the screw the block was pressed against the top board, and so each frame of curd was pressed. I saw the whey running out as the squeezing went on. The superintendent told us that the curd would be left in the press until the next day. We were then taken into the room where the cheese "ripens." Here we saw large racks reaching nearly to the ceiling, filled with double rows of cheeses. The smallest ones weighed but three pounds, while the largest weighed fifty pounds. It may take but a few days and it may take many months to "ripen" a cheese. It depends upon the flavor wanted. The man said that in England "strong" cheese is generally liked, while in our country "mild" cheese is preferred. I asked how much cheese five thousand pounds of milk would make, and was told that it would make between four and five hundred pounds. On the way home Uncle Ben told us that although our country is a great dairy country, we import certain kinds of cheese from Europe. He told us how the Swiss people pasture their cattle on the steep mountain sides, and that in every little mountain valley cheese is made, some of which finds its way over the mountains and across the sea to the United States. THE FISHING INDUSTRY Have you ever stood by the side of a stream and watched the fish dart from one shadow of overhanging rock into another, or swim lazily at the bottom of some deep pool? How gracefully they move and turn! How like water jewels they flash as the sunlight falls upon them! Most streams and lakes, like the ocean, contain fish. So we have fresh-water and salt-water fish. There are a few bodies of water so full of salt that fish cannot live in them. Do you know of any such bodies of water?