reaching the long wooden cheese-knife to the bottom of the tub, each time about an inch from the last; then cut in the opposite direction, forming squares, to give the whey an opportunity to rise above the curd. Let it settle a few minutes. Then throw over the tub a large square _cheese-cloth_, or strainer, and after the curd has settled and the whey risen to the top, sink the strainer into it and dip off the whey as closely as it can be done. The strainer is then spread over a square _splint_ cheese-basket, woven very loose and open, and the basket set on the cheese-_ladder_, which is laid across another tub. The curd must now be cut into small pieces gently, and put into the strainer. The corners of the cloth are then gathered up and twisted tightly together, and a flat, smooth stone, kept for that purpose, of about twelve or fifteen pounds’ weight, laid upon it, to press the whey from the curd. It should stand an hour; and, while draining, such things as will be no more needed to finish the work for the day can be washed, scalded, and set out to dry; for, of course, hot water is always ready. The curd when ready is removed to a large wooden cheese-bowl, cut in slices, and a pail of the whey heated to 120° or 130° is poured over it. Great judgment and care are required here, as, if scalded too much, it makes the cheese hard; if not enough, the cheese will spread and crack. The hot whey should be left on till the curd will “squeak”--as the children used to call it--when bitten; then returned again to the strainer and basket, to drain free of the hot whey. This done, cut it up again fine; put in the salt, and thoroughly stir it in. The taste is the best criterion to judge of the quantity,--about six ounces to every fifteen pounds of curd is a fair estimate. A cheese-cloth must now be laid over the hoop; the curd dipped into it, pressed down, but heaped up in the centre; the corners of the cloth folded smoothly over, and the first cheese-board, with holes all through it, put on; one a size smaller laid over that; and the cheese thus prepared is ready to be put into the press, and subjected to a pressure of from forty to sixty pounds, according to the size of the cheese. It should remain in the press two or three hours. If the whey, which is now pressed out, is of a slightly greenish color, the curd has been properly prepared; but if it is white, like milk, the curd was formed imperfectly, and the cheese will not be of the first quality. When the cheese has remained in the press for about two hours, some advise to take it from the hoop and let it stand an hour in hot whey, to harden the skin. We do not like the idea, and fancy much fine flavor would be lost from the cheese.