Cream Cheese.--Take ½ pint very richest cream and a cheese cloth. Pour the cream into the cloth, and lay it upon one of your dairy pans for an hour. Then take a perfectly clean knife and scrape off any cream that may have stuck to the cloth, and lay it on the top and sides of the cheese. Tie it up somewhat loosely, and hang it up to drip; open it from time to time, and remove any cream that has stuck to the cloth, and place it as before. When it stops dripping the cheese is ready, and will turn out easily. The cheese should always be used the same day it is made. In summer a few hours will suffice. If you tell your dairywoman the day before, she will have thicker cream for the cheese by keeping some of the milk that is set for cream 12 hours or more beyond the usual time for ordinary purposes before skimming it. The quantity of cream depends of course on the number of your party; ½ pint is enough for 6-8 people. If the cream be rich and the cheese well made, it will be soft, but without losing its round shape in the least. Though tied up loosely at first, it should be gradually tightened, after being opened from time to time as directed above. New-milk Cheese.--Mix 4 gal. new milk with a breakfastcupful of salt, and a small teacupful of prepared essence of rennet. The milk should be used warm as it comes from the cow, or, if it has cooled, all or a part of it should be heated again, so that the whole marks about 95°F. The cheese is better if a pint or more of cream is added to the milk, but it is not necessary. The curd and the cheese will be hard if the milk is too hot. After about 2 hours the curd will have set. It should then be slashed across in all directions, and some of the whey ladled out with a cup. Next the curd should be drained in a cloth laid over a colander, and then put into a wooden or tin cheese mould in layers, with salt between. This should not be done until the curd is fairly dry. The mould should be covered and turned every day. Only a very light weight (if any) should be laid over. At the end of 2 weeks the cheese should be put in a muslin bag, and hung up in an airy, dry place, where the sun cannot reach it. Late in the year try half or a third this quantity, as, though there is more waste in a small cheese, it ripens quicker. May and June are the best cheesemaking months. Cheese moulds are generally round or cylinder shaped; but any strong box of wood, with gimlet holes at top, bottom, and sides, and a lid that fits inside and not over (so that as the cheese shrinks it still presses on it), will do for a makeshift.