The cheese-tub should be so graduated that it may be correctly known what quantity of milk is used. This is requisite, in order that the proper proportions, both of coloring matter and rennet, may be used. The temperature should be ascertained by the thermometer. Experience proves that when the dairy has been at seventy degrees the best temperature at which to run the milk will be eighty-four degrees; but, as the temperature of the dairy at different times of the year will be found to vary above or below seventy degrees, the temperature of the milk must be proportionally regulated by the simple addition of cold water, to lower it; but, to increase the temperature, heat the milk in the usual manner, although it is absolutely necessary to avoid heating it beyond one hundred and twenty degrees. After having brought the milk to the required temperature, and added the coloring, for every quarter hundred weight of cheese mix one pint of new sour whey with the requisite proportion of rennet; and, having arrived at the formation of a good curd, which will be the invariable result of a strict adhesion to the foregoing rules, let it be carefully cut up with three-bladed knives, as fine as possible; then dip off half the whey, and heat a portion of it to the temperature of ninety-five degrees, and return it to the whey and curds; then, after stirring it for five minutes, allow the curd to sink, and as quickly as possible dip off the whey. Having done this, press the curd by placing on it a board weighted with from three to five fifty-pound weights, which will gradually and effectually press the remainder of the whey out. When the whey is dipped off, put the curd into white twig basket-vats, made the shape and size of a turned vat, which would contain the sixth of a hundred weight (about three inches deep, and two feet in diameter). It will be necessary to have boards about one inch thick, and two feet four inches in diameter, to go between each of these twig vats, to prevent the whey running from one vat into the other. When it has been pressed, return it again into the cheese-tub, cut it into small pieces, put it into the vats again in dry cloths, press it and return it to the tub again, cutting it into small pieces, and to every hundred weight of curd add one and one quarter pounds of salt; grind it twice, and stir it so that it shall be properly mixed with the salt; then put it into well-perforated turned vats, taking care to press it thoroughly whilst the vats are filling, to prevent the accumulation of air, to the presence of which is to be attributed the honeycomb appearance so often observed in cheese when cut.