the surface of the cheese uncovered and in direct contact with the mold. The cheese is then put under continual pressure of 60 to 120 pounds and kept for six to twelve hours. +185. Salting and curing Edam.+--There are two methods which may be employed in salting,--dry and wet. In dry-salting, when the cheese is finally taken from the press, it is removed from the press mold, its bandage is removed completely, and the cheese placed in another mold, quite similar, known as the salting mold. Each cheese is placed in a salting mold with a coating of fine salt completely surrounding it. The cheese is salted in this way once each day for five or six days. Each day the cheese should be turned when it is replaced in the mold, so that it will not be rounded on one end more than the other. In the method of wet-salting, the cheese is placed in a tank of salt brine, made by dissolving common salt in water in the proportion of about 1 pound of salt to 2½ quarts of water. Each cheese is turned once a day and should be left in the brine seven or eight days. When the cheese is taken from the salting mold or salt bath, it is placed in warm water and given a vigorous, thorough brushing in order to remove all slimy or greasy substances that may have accumulated on the outer surface. When the surface is well cleansed, the cheese is carefully wiped dry with a linen towel and placed upon a shelf in the curing-room. In being put on the shelves, the cheeses should be placed in contact so as to support one another, until they have flattened out at both ends so much that they can stand upright alone. Then they are moved far enough apart to allow a little air space between them. Another method of securing the flattened ends is to support each cheese on opposite sides by wedge-shaped pieces of wood. After being placed on the shelves in the curing-room, they are turned once a day and rubbed with the bare hand during the first month, twice a week during the second month and once a week after that. When any slimy substance appears on the surface of the cheese, it should be washed off at once with warm water or sweet whey. The special conditions of the curing-room will be noticed in detail below. When the cheeses are about two months old, they can be prepared for market in the following manner: They are first made smooth on the surface by being turned in a lathe or in some other manner, after which the surface is colored. For coloring, some carmine is dissolved in alcohol or ammonia to secure the proper shade, and in this color-bath the cheeses are placed for about one minute, when they are removed and allowed to drain, and as soon as they are dry the outside of each cheese is rubbed with boiled linseed oil, in order to prevent checking. They are then wrapped in tin-foil, which is done very much like the bandaging. Care must be taken to put on the tin-foil so that it presents a smooth, neat appearance. The cheeses are finally packed in boxes,