The voting power should be definitely stated, whether it is limited to shares of capital stock or by members or by number of cows owned by each member. It is necessary to indicate just how amendments to the constitution may be made. Each member should know before the final vote just what changes are being proposed. Types of constitutions may be found in the following references: ELLIOTT, W. J., Creameries and cheese factories; organization, building and equipment, Mont. Exp. Sta. Bul. 53, 1904. FARRINGTON, E. H., and G. H. BENKENDORF, Organization and construction of creameries and cheese factories, Wis. Exp. Sta. Bul. 244, 1915. VAN SLYKE, L. L., and C. A. PUBLOW, The science and practice of cheese making, pages 447-453, 1909. Iowa Exp. Sta. Bul. 139, 1913. Creamery organization and construction. CHAPTER XVIII _HISTORY AND DEVELOPMENT OF THE CHEESE INDUSTRY IN AMERICA_ Just when the first cheese was made is not known. By the time the first immigrants came to America, cheese-making was rather generally known in Europe, so that the early settlers brought with them and practiced established methods. The countries of Europe developed different kinds of cheese and have since become noted for such particular varieties, for example: France, Camembert and Roquefort; Switzerland, Swiss cheese; England, Stilton and Cheddar; Germany, Limburger; Holland, Edam and Gouda; Italy, Parmesan and its allies, also Gorgonzola cheese. The manufacture of these various cheeses has been attempted in this country. Because of the difference in climatic conditions and in some cases the use of milk of sheep or goats, it was and still is difficult to manufacture some of the European cheeses in America. Since the climatic conditions of this country and certain parts of England are somewhat similar, the manufacture of the cheeses of England predominated, and there was also more information on their manufacture. These are probably the reasons why the United States and Canada have become famous for Cheddar cheese.