sides of the vat, upon which a board is placed bearing a weight of about one hundred pounds, varying, of course, with the size of the cheese. This process is repeated two or three times, the curd being slightly broken at each operation. It is next taken out of the basket for salting or curing, and either broken down small by hand or in a curd-mill. A certain quantity of salt is then carefully and intimately mixed with the curd, according to the experience, taste, and custom, of the dairymaid. It is then put into the cheese-vat in a coarse cloth, pressed lightly at first for an hour; then taken out and turned, and the pressure increased until the proper degree of consistence is attained. Afterwards it is turned every twelve hours for three or four days, remaining in the vat until the curd becomes so dry as not to moisten the cloth. During this time skewers are passed through holes made in the sides of the vat into the body of the cheese, the more effectually to aid the expression of the whey, the pressure being still continued. When they are withdrawn, the whey flows through these miniature tunnels, which are in a few moments obliterated by the superincumbent weight. It is the practice of some dairymaids in this county to take the cheese to a cool salting-house, leaving it there for a week or ten days, turning it daily, and rubbing salt on the upper surface. Others immerse the cheese in a brine almost sufficiently strong to float it, with occasional turning; others, again, after taking the cheese from the press, place it in a furnace at a moderate heat, and keep it closed therein for a night; while some run a hot iron over the whole, or over the edges. The binder--a cloth of three or four inches in breadth--is then passed tightly round the cheese, and secured by pins, when it is removed to the cheese-room, and placed on a kind of grass, which in Cheshire is called sniggle, the newest or latest-made cheese being put in the warmest situation. Here it remains, being turned over three times a week while it is new, and less often as it becomes matured, care being taken to keep each one of the cheeses separate from all the others. The room selected for a store is always that which can be best protected from the light, and any sudden changes of temperature. The best Cheshire cheese is seldom ripe for the market under one or two years.