than good for the master who engaged him. It sounds a strange thing to say, nevertheless it is true, that there is, or should be, sympathy between the milker and his cow, and undoubtedly a good milker is always in sympathy with his beasts.
If the cow is restless and uncomfortable in the bail, don't scold or become impatient with her, but try and find out the cause. See if the bail is comfortable and not too small, if her udder or teats are sore, if she is standing in slush or filth—this last is always a cause of unrest, for the reason that it irritates and stings the feet, and will often make the cow kick. If you doubt this try it yourself by taking off boots and shoes and standing in it for a minute or two.
Don't illuse the calves, make pets of them if you can, and don't starve them. Remember that your calves will be next year's cows, and unless healthy and well grown they will not make good milkers.
CHEESE MAKING.
I will only give a few hints on this subject, as since travelling dairies have been instituted most people who have farms or anything to do with milk or cheese have taken lessons, so I will give but a short description of the process, though I may say that I have made and seen made very excellent cheese with only a bush press—made with a log for a lever.
In cheese making the evening's milk is mixed with that of the next morning, the whole being cooled to a temperature of 60° F. Then before adding the rennet a small quantity is heated over the fire and added to the rest to bring the temperature up to 85° Two square inches of rennet will be enough to make 60 lbs. of cheese if it is good, and it should be soaked in water some little time beforehand. The tub or vessel containing the milk should then be covered to keep in the heat, and left till the curd forms into a mass, if the curd is ready for breaking, it will cut clean when anything is dipped into it. Now break it up with a knife and let the whey be drained off and heated to 103 degrees, and poured back over the curd and left for a few minutes, then again drained off. Now place the curd in a cloth, squeeze the whey out, and then break it up fine in the hands if you have no machine. To every 4 lbs. of curd allow 1 oz. of salt. It is now ready to be divided into quantities for cheeses, placed in the cloths, then into the moulds, and lastly pressed till all the moisture is squeezed from the cheese. The cheeses should remain in press a week at least, being turned every day. On the third day a piece of thin calico is neatly and tightly bound round and pressed into the sides in the press. When taken from the press, after about nine days, the cheese should be placed in a well ventilated room to dry, and they
