The following is the statement of Mrs. Williams, of Windsor, Massachusetts, who received the first premium at the Franklin County Fair, in 1857, for exceedingly rich, fine, and delicately-flavored cheeses of seventy-five pounds each. Her method, which is the result of her own experience and observation, corresponds almost exactly, as the committee remark, with the English mode of making the famous Cheddar cheese, which is much the same as the Cheshire. Mrs. Williams says: “My cheese is made from one day’s milk of twenty-nine cows. I strain the night’s milk into a tub, skim it in the morning, and melt the cream in the morning’s milk: I warm the night’s milk, so that with the morning’s milk, when mixed together, it will be at the temperature of ninety-six degrees; then add rennet sufficient to turn it in thirty minutes. Let it stand about half or three quarters of an hour; then cross it off and let it stand about thirty minutes, working upon it very carefully with a skimmer. When the curd begins to settle, dip off the whey, and heat it up and pour it on again at the temperature of one hundred and two degrees. After draining off and cutting up, add a teacup of salt to fourteen pounds. “The process of making sage cheese is the same as the other, except adding the juice of the sage in a small quantity of milk.” Another successful competitor in the same state says: “We usually make but one curd in a day. The night’s milk is strained into pans till morning, when the cream that will have risen is taken off, and the milk warmed to blood heat, when the cream is again returned to the milk and thoroughly mixed. This prevents the melting of the cream that would otherwise run off with the whey. The whole is then immediately laded into a tub with the morning’s milk, and set for the cheese, with rennet sufficient to form the curd in about thirty minutes; and here much care is thought to be necessary in cutting and crossing the curd, and much moderation in dipping and draining the whey from it, that the white whey (so called) may not exude from it. “When sufficiently drained, it is taken and cut with a sharp knife to about the size and form of dice, when it is salted with about one pound of fine salt to twenty-five of curd. It is then subjected to a moderate pressure at first, gradually increasing it for two days, in the mean time turning it twice a day, and substituting dry cloths. It is then taken from the press and dressed all over with hot melted butter, and covered with thin cotton cloth, and this saturated with the melted butter. It is then placed upon the shelf, and turned and rubbed daily with the dressing until ripe for use.”