It is evident, therefore, that cheese made entirely of cream cannot have the firmness and consistence of ordinary cheese. It is only made for immediate use, and cannot be long kept. It is, in fact, little more than thick, dried, sweet cream, from which all the milk has been pressed. On the other hand, skim-milk cheese has the opposite fault of being too hard and tough, and destitute of flavor and richness. The best quality of cheese is made from full milk, or from milk to which some extra cream is added, as in the English Stilton renowned for its richness and flavor. The Gloucester, Cheshire, Cheddar, Dunlop, and the Dutch Gouda, are made of whole milk, as are the best qualities made in this country. The process of making cheese is both chemical and mechanical. The heating of the milk at the time of adding the acid or rennet hastens the chemical action, and facilitates the separation of the whey; at the same time great nicety is required, for, if over-heated, the oily particles will run off with the whey. On the complete separation of the whey from the curd, and the amount of butter particles retained in the latter, the taste or flavor and keeping qualities of the cheese depend. If properly made, the taste improves by keeping, but the chemical changes effected by age are not very well understood. The practical process of manufacture most common in the best dairies of this country will appear in the following statements of successful competitors at agricultural exhibitions. The first was made, by request, to the New York State Agricultural Society, and appeared in its transactions, by A. L. Fish, of Herkimer county, one of the finest dairy regions of that state. The value of his statement is enhanced by the fact that his cows averaged seven hundred pounds of the first quality of cheese each in 1844, and seven hundred and seventy-five pounds each in 1845. In his mode of manufacture, the evening’s and morning’s milk is commonly used to make one cheese. The evening’s is strained into a tub or pans, and cooled to prevent souring. The proper mode of cooling is to strain the milk into the tin tub set in a wooden vat, described in the dairy-house, and cool by filling the wooden vat with ice-water from the ice-house, or ice in small lumps, and water from the pump. The little cream that rises over night is taken off in the morning, and kept till the morning and evening milk are put together, and the cream is warmed to receive the rennet. It is mixed with about twice its quantity of new milk, and warm water added to raise its temperature to ninety-eight degrees: stir it till perfectly limpid, put in rennet enough to curdle the milk in forty minutes, and mix it with the mass of milk by thorough stirring; the milk having been previously raised to eighty-eight or ninety degrees, by passing steam from the steam generator to the water in the wooden vat. In case no double vat is to be had, the milk may be