He detects water in milk by means of a little German instrument called Horren’s Milk Tester, patented in Hanover. They cost fifty cents each by the 100. They are for sale by Cornish & Curtis, Ft. Atkinson, Wis., and by some others of the dairy supply concerns. This little instrument is invaluable to the factoryman. PRIDE IN BUSINESS. Another thing about the Canadians is they take such pride in their business that they are not given to adulterating their butter and cheese. They make a cheese that sells as the best cheddar in the English markets. The best Wisconsin cheese that Mr. Harris saw at the Milwaukee dairy fair was several points below the best Canadian article. The difference lies in the want of skill in the maker, and the greed of the patrons which often leads them to skim and to withhold the strippings. SKIMMING. There were those present who claimed that more money can be realized by making both butter and cheese than from cheese alone, though its quality makes it bring a higher price. So long as this is the case such will continue to make skim cheese. They say a man must be governed by the market he is to supply. If one makes for a home market where skim cheese is liked it is all right to make butter from the same milk. It was replied that as our dairymen in general must look abroad for their market, that good, straight, full cream cheese is bound to win in the long run. When the foreign market for the Wisconsin product is destroyed it will take years of honest effort to rebuild the old reputation. THE CHEDDAR. The cheddar cheese of Canada is made by drawing off the whey while it is sweet, the curd being allowed to sour afterward. It takes too long to make this cheese to suit the Western cheese-maker. But you can not make the best cheese in a hurry. There is more nutriment in the cheddar than in the common cheese of the States. BY THE ACRE. Mr. Hiram Smith said in his paper that he computes his butter and cheese by the acre, meaning that his effort is to see how much dairy product he can get from an acre of ground. The herd of cows that can produce the most from a mow of hay or a given amount of pasturage is the best herd. That system which will take 1,000 lbs. of feed and get the most from it is the best system. He plows up about four acres of pasture every year, and proposes to reduce the acreage of his pasture thus gradually to the end. He grows feed for the cows on the acres plowed up. It is the cheapest method. He uses green feed, bran, straw, roots, etc. This gives the most milk at the least expense. He uses the submerging system of butter-making. A bushel basket full of pounded ice twice per day will keep milk cool regardless of weather. Cool the milk suddenly no matter what the system. Four pounds of butter from 100 pounds of milk is all he expects to get in summer. In fall, perhaps another pound, but it will not be of so high a grade. THE HOLSTEINS.