The curing of cheese develops not only flavor, but texture and digestibility. As a rule, says an English exchange, no American cheese is well cured, and this is for want of suitable curing houses. Dr. H. Reynolds, of Livermore Falls, Me., remarks upon this subject as follows: "Increased attention needs to be given by cheese-makers to this matter of curing cheese. Cheese factories should be provided with suitable curing rooms, where a uniform temperature of the required degree can be maintained, together with a suitable degree of moisture and sufficient supply of fresh air. The expense required to provide a suitable curing room would be small compared to the increased value of the cheese product thereby secured. Small dairymen and farmers, having only a few cows, labor under some difficulties in the way of providing suitable curing room for their cheese. Yet if they have a clear idea of what a curing room should be, they will generally be able to provide something which will approximate to what is needed. Good curing rooms are absolutely needed in order to enable our cheese-makers to produce a really fine article of cheese. The nicer the quality of cheese produced, the higher the price it will bring, and the more desirable will it become as an article of food. In the curing of cheese certain requisites are indispensable in order to attain the best results. Free exposure to air is one requisite for the development of flavor. Curd sealed up in an air-tight vessel and kept at the proper temperature readily breaks down into a soft, rich, ripe cheese, but it has none of the flavor so much esteemed in good cheese. Exposure to the oxygen of the air develops flavor. The cheese during the process of curding takes in oxygen and gives off carbonic acid gas. This fact was proved by Dr. S. M. Babcock, of Cornell University, who, by analyzing the air passing over cheese while curding, found that the cheese was constantly taking in oxygen and giving off carbonic acid gas. The development of flavor can be hastened by subjecting the cheese to a strong current of air. The flavor is developed by the process of oxidation. If the cheese is kept in too close air during the process of curding, it will be likely to be deficient in flavor." * * * * *