We should simply put it into a dry cheese-cloth and return it to the press, to remain till next morning. In changing the cloth, if any rind presses over the top of the hoop, cut it off smoothly and turn that side of the cheese down. Leave it now until the next morning in the same cloth; only it is well to turn it over in the press several times in the course of the day. When taken from the press the last time, a piece of cheap muslin should be soaked in hot butter and fitted over the top and bottom, and a band, also wet in butter, bound tight round the cheese and sewed to the edges of the top and bottom covers. The cheese is then placed on the shelf. It will need rubbing with butter every day for some weeks, and must be turned over every day for several months, washing the shelf clean each time, and changing the place so that the shelf may get well dried. If the whey is saved, in twenty-four hours a thick creamy substance will rise, which, if skimmed off and churned, forms butter very quickly, and is excellent to dress the cheese with,--a great economy, and better for the cheese than table butter. Put some of the butter into a tin dish kept for that purpose; throw in a small red pepper, and put it over the fire till boiling hot, then set aside for dressing, leaving the pepper in. These directions give the general idea of making cheese. There are many varieties of cheese, which it would be very interesting to notice, pointing out in what the difference consists; but we cannot appropriate more space to this matter. XVI. A TROUBLESOME QUESTION. “ONE of the most urgent of the unsolved, irrepressible questions of the times,” says the “Household,” a most excellent Vermont paper, “relates to the trials which modern housewives experience in their efforts to manage their households satisfactorily, and still have time for needful rest and social culture. As yet the problem remains a puzzle alike to the housewife and to the philanthropist. Labor-saving machines, which promised so much relief, practically fail to lighten materially the housekeeper’s tasks. ‘Biddy’ is still the main dependence in the performance of hard work in the kitchen; yet the constant oversight which she usually requires often renders her services a doubtful advantage. “That the cares of housekeeping increase faster than means are found for their disposal seems generally true. Whether this is owing to increased luxuriousness in our ways of living, or whether the housewives of to-day lack the executive ability of their grandmothers, remains an open question.” It does not seem to us very difficult to find the _reasons_ for the great increase of our domestic cares; the puzzle is to find the _remedy_.