‘The adaptation of M. Mège’s process to the imitation of other dairy products is a natural sequence to the success, in a commercial sense, which has attended the manufacture of artificial butter. The skim-milk difficulty in the American butter factories has set their managers to work at the problem of its conversion into something saleable for some time past. This difficulty has been increased of late years by the invention of the cream separator, which deprives the milk of practically all its cream; but on the large dairy farms of Denmark, where from 100 to 300 cows are kept and these separators are used, the skim-milk is made into skim-cheese, and the working classes in that country do not object to eat a nutritious article of diet which they can buy at about fourpence per pound. But neither the American nor the English labourer, as a general rule, likes a cheese that is at the same time exceedingly poor in fat and excessively hard to bite. ‘Obviously the first step was to add fat to the skim-milk so as to replace the cream which had been taken off. This, however, was no easy matter, for neither oleomargarine nor lard would mix with the skim-milk when directly applied. The imitation cheese attempted to be made in this way was wretchedly bad; and, when cut, the added fatty matter was found in streaks, and to a great extent oozed out in its original condition. “Lard-cheese,” in fact, soon became a by-word and a reproach, and it is stated that last year a large quantity of poor, unsophisticated cheese was sold under that name, and thus increased its evil reputation. ‘But the utilisation of the skim-milk still remained a necessity to the managers of the “creameries,” if they were to be commercially successful. The question was, therefore, considered whether it would not be possible to make an artificial cream which should replace the natural cream which had been taken off the milk. This idea was soon put to a practical test, and with most remarkable results. ‘The process now adopted begins with the manufacture of artificial cream as follows: A certain quantity of skim-milk is heated to about 85° Fahr., and one-half the quantity of either lard, oleomargarine, or olive oil, as the case may be. These substances are conveyed through separate pipes into an “emulsion” machine, which subdivides both materials to a surprising degree, while it mixes them thoroughly together—the arrangement insuring that the machine is regularly fed with the due proportions of the substances which are being used. It is stated that the artificial cream made with olive oil in this way is not objected to in the United States for use in tea and coffee.