"The true single Gloucester cheese is thought by many to be the best, in point of flavor, of any we have. The season for making their thin or single cheese is mostly from April to November; but the principal season for the thick or double is confined to May, June, and the early part of July. This is a busy season in the dairy; for at an earlier period the milk is not rich enough, and if the cheese be made later in the summer, they do not acquire sufficient age to be marketable next spring. Very many cheeses, however, can be made even in winter from cows that are well fed. The cows are milked in summer at a very early hour; generally by four o'clock in the morning, before the day becomes hot, and the animals restless and unruly. CHESTER CHEESE. "After the milk has been strained, to free it from any impurities, it is conveyed into a cooler placed upon feet like a table, having a spigot at the bottom for drawing off the milk. This, when sufficiently cooled, is drawn off into pans, and the cooler again filled. In so cases, the cooler is large enough to hold a whole meal's milk at once. The rapid cooling thus produced (which, however, is necessary only in hot weather, and during the summer season) is found to be of essential utility in retarding the process of fermentation, and thereby preventing putridity from commencing in the milk before two meals of it can be put together. Some have thought that the cheese might be improved by cooling the evening's milk still more rapidly, and that this might be effected by repeatedly drawing it off from and returning it into the cistern. When the milk is too cold, a portion of it is warmed over the fire and mixed with the rest. "The coloring matter, (annatto,) in Cheshire, is added by tying up as much of the substance as is thought sufficient in a linen rag, and putting it into a half pint of warm water, to stand over night. The whole of this infusion is, in the morning, mixed with the milk in the cheese-tub, and the rag dipped in the milk and rubbed on the palm of the hand as long as any of the coloring matter can be made to come away.