THE USE OF THE WHEY OF SWEET MILK CHEESE.--On what remains of the milk devoted to the making of sweet milk cheese in the manner above described, or the whey which runs off in the pressing of the cheese, there forms, after it has stood a few days, a fine creamy skin, which is carefully taken off with a wooden spoon, put in a clean jar, and stirred from time to time. This cream is collected to make butter, and it can be done once a week. This butter-whey is healthful and good, to be sure; but, on the whole, is not so fine and delicate flavored as good cream butter, and on this account is cheaper. The butter-milk which comes from the churning of the cream of whey is a good food for swine. They greatly relish it. Whey is also sold as a beverage, and is called “sweet whey.” When fresh and untainted, it is quite an agreeable drink, very cooling, and good for the health in spring, purifying the blood, though somewhat purgative in its effect on the kidneys. Later in summer, when the heat is very great, whey is thought to be rather injurious to the health than otherwise. It is then used exclusively for swine. MAY CHEESE.--In the early part of summer, when the grass is best, sweet milk cheese is made in precisely the same way as that described, yet of smaller size and less weight. This is called May cheese, and is designed for immediate use or sale when ripe, as it will not keep, and easily loses its fine flavor. JEWS’ CHEESE.--Another kind of sweet milk cheese is the Jews’ cheese. It differs from common sweet milk cheese in its form, which is flatter and thinner, and partly in being less salted, and of a much looser texture. It is but little made; but some dairies are devoted to it. COUNCIL’S CHEESE.--This is made as the common sweet milk cheese, only in much smaller moulds. It has also a peculiar color. It is allowed to get rather old before it is relished, and is then mostly given away. NEW MILK’S CHEESE.--This is made in winter, when the cows are in the stall. It is not so good as grass cheese, which is made in summer, when the cows are at pasture, and is less relished, and brings a lower price. When the cows are brought to the barn late in the fall, it can be made of very good quality for a few days; but the longer the cow remains in the stall the more the milk loses its good quality for cheese, on which account but few of the larger dairies make cheese at all in winter. To make it appear to buyers more like grass-made cheese, and to be able to sell it, it is colored with the same material, and it is then often very difficult to distinguish it, since great pains is taken to give the two kinds the same form, hardness of rind, etc. The dairymen have less to do with this deception than the dealers. Hay cheese is rather better in quality for coloring, since it gains in appearance and taste; but it never can equal grass-made cheese in fine qualities.