Rush Cream Cheese.--To 1 pint thick, fresh cream, add ½ pint new milk, warm from the cow, 1 teaspoonful pounded loaf sugar, and 1 tablespoonful rennet. Let it remain near the fire till it turns to curd. Take the curd up with an egg slice, and fill the rush shape, made as directed, and covered with a piece of straining cloth inside. Lay a ¼ lb. weight on a saucer over the curd the first day; afterwards a ½ lb. weight. Change the cloth every day until the cheese is firm and begins to look mellow. Then dispense with the cloths, and return the cheese to the rush shape and leave it to ripen there. It may be ripened more quickly by keeping it from first to last in a tolerably warm room. Although cream cheeses are generally considered to be only in season during the summer, there is no reason why they cannot be as readily made at any time of the year, and of late they have come to be considered an almost indispensable delicacy at a fashionable dinner-table. A little extra trouble is all that is needed to ensure success. The cream and milk must be made rather more than new milk warmth, and if rennet is used, the cream must be covered and put in a warm place until the curd is come. During the whole process the temperature should never be lower than 65°F. Sage Cheese.--This is made by colouring the milk with juice pressed from young red sage leaves and spinach. It should be added with the rennet to the milk. Much obscurity has hitherto hung around the natural processes concerned in the development of flavour in cheese. Cheeses of different districts and of different countries possess (apart from mere richness due to the quantity of cream fat contained) each a piquancy characteristic of itself, which the differences in the mode of manufacture appear frequently much too slight to adequately account for. In the cheese-making districts of the Continent, however, this matter has been made the subject of scientific investigations; and already results are forthcoming which throw much light upon the subject. Among these, the researches of Duclaux, at the dairy station at Fau, Cantal, France, deserve particular attention, from the suggestiveness of the conclusions adduced. This _savant_ has succeeded in isolating and in studying the life history of certain microscopic organisms (microbia), in which he recognises the primary agent that is engaged in modifying the constituents of cheese. These organisms are nourished by the casein or curd of the cheese, which they break up into a number of substances of simpler constitution, some of which, like the fatty acids, are characterised by highly piquant qualities. There are several ferments which produce these odorous principles in different proportions, and thus give rise to the differently flavoured cheeses; and the skill of the dairyman largely consists (though he does not know it) in always employing the same ferments or ripening agents, and in preventing other and less desirable organisms from gaining a foothold.