containing twelve cheeses in each box, arranged in two layers of six each with a separate partition for each cheese. +186. Equipment for making Edam cheese.+--Careful attention must be given to the moisture and temperature of the curing-room. This room should be well ventilated, quite moist and its temperature kept between 50° and 65° F. These are conditions not easy to secure in any ordinary room. Some form of cellar is best adapted for these conditions. The amount of moisture can be determined by an instrument known as a hygrometer. In a curing-room suited for Edam cheese, the moisture should be between 85 and 95 per cent, or a little short of saturation. When the temperature is between 50° and 65° F., the moisture is between 85 and 95 per cent if the wet-bulb thermometer is from 1 to 2° F. (or ½ to 1° C.) below the dry-bulb thermometer. Cheese will check or crack and be spoiled for market, if the degree of moisture is not kept high enough. Aside from the molds, press and salting vat, the same apparatus that is used in making Cheddar can be used for Edam cheese. The pressing mold is turned preferably from white wood or, in any case, from wood that will not taint. Each mold consists of two parts; the lower constitutes the main part of the mold, the upper portion is simply a cover. The lower portion or body of the mold has several holes in the bottom, from which the whey flows when the cheese is pressed. Care must be taken to prevent these holes being stopped up by curd. This part of the mold is about six inches deep and six inches in diameter across the top. The salting mold has no cover and the bottom is provided with only one hole for the out-flow of whey; in other respects it is much like the pressing mold. +187. Qualities and yield of Edam cheese.+--The flavor of a perfect Edam cheese is difficult to describe. It is mild, clean, and pleasantly saline. In imperfect Edams, the flavor is more or less sour and offensive. In body, a perfect Edam cheese is solid, rather dry and mealy or crumbly. In texture, it should be close and free from pores. In the experiments here reported the amount of fat in 100 pounds of the partially skimmed-milk varied from 2.45 to 3.20 pounds and averaged 2.77 pounds. Of this amount, from 0.30 to 0.51 pound of fat was lost in the whey, with an average of 0.39 pound. The yield of cheese from 100 pounds of milk varied from 9.60 to 11.82 pounds and averaged 10.56 pounds. +188. Gouda cheese.+[86]--This Dutch variety is a sweet-curd cheese made from whole milk. In shape, the Gouda cheese is somewhat like a Cheddar with the sharp edges rounded off and sloping toward the outer circumference at the middle from the end faces. They usually weigh 10 or 12 pounds, though they vary in weight from 8 to 16 pounds. They are largely manufactured in southern Holland, and derive their name from the town in which they were first made. Fresh sweet milk that has been produced and cared for in the best possible manner should be used.