In 1887 there were exported to the United States 4,262,000 pounds, at an invoice valuation of $658,000. During the Alpine pasture season the cheese is made in the little stone huts or _sennes_ of the herdsmen, and brought down in the autumn; the herdsman will descend from the pastures with a cheese weighing from one hundred and fifty to one hundred and seventy-five pounds on his shoulders. The larger the cheese the better its quality. Each cow is supposed to yield a hundred-weight of cheese during the summer months. The average of fat contained in the milk of the best Swiss cows is three and three-tenths per cent., though in a few cases it may show four to four and a half per cent. of fat or oil. The several varieties of cheese are classified: either according to consistency of material, as _dur_, _ferme_, and _mou_ (hard, firm, and soft); or according to the proportion of fatty matter, as _gras_, _migras_, or _maigre_ (rich, medium, or thin); or according to the coagulation, whether by rennet (_à pressure_) or by sour milk (_à lait aigre_). The better kinds of Swiss cheese are as much the products of skill and high art as the Swiss watch and Swiss embroidery. The best and most abundant, retaining nearly all the elements of the milk, with its nutritive value, is the _Emmenthal_, known as the _Schweizerkäse_, and is made in the valley of the Emme, Canton of Bern. This is a round cheese eighty to one hundred centimetres in diameter, ten to fifteen centimetres thick, and weighing from fifty to one hundred kilos. or more. Next in importance is the _Gruyère_, called after the village of that name in Freiburg, around which it is asserted grow succulent herbs of aromatic juices, that perfume the milk of which this cheese is made, that is so well known and highly appreciated throughout the world. Another celebrated cheese is the _Schabzieger_, or green cheese, known as the Sago or Sapsago. Its manufacture dates back to the tenth century, and it is still largely produced in the Canton of Glarus. The peculiarity of this cheese is due partly to the method of coagulation, and partly to treatment with the _Schabziegerklee_, a plant grown for the purpose in Schwyz. The analysis of the _Emmenthal_ and _Gruyère_ cheeses is given: the former, water, 34.92; fatty matter, 31.26; caseine, 29.88; salts, 3.94: the latter, water, 34.57; fatty matter, 29.12; caseine, 32.51; and salts, 3.80. There is at Cham the largest and most successful milk-condensing factory in the world, with branch establishments in England, Germany, and Orange County, New York. It uses the milk of not less than six to seven thousand cows, and its product is known far and wide. At Romanshorn, also, the Swiss Alpine Milk Exporting Company does an immense export business of pure milk produced from healthy, grass-fed cows. These companies claim to have satisfactorily solved the problem of condensing and preserving milk without altering its original composition, either by the addition of