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and cook the curd enough. There is a vast amount of fall made cheese that comes to grief through insufficient scalding. If you do not bake a loaf of bread thoroughly, you have a doughy and unpalatable article of food, and if curd is not cooked until it has passed the raw state, it will retain a certain quantity of whey and damage the product on the shelves. This is the cause of strong-flavored, flabby-textured cheese. A gentleman of long experience in the trade has said: "The truth is, as it is difficult to cure cheese in cold weather, it ought to be cooked more than will answer in hot weather, and sour less, as the tendency is to acidulation in a cool atmosphere, in consequence of the moisture not drying out soon enough." To this we can append the suggestion of never trying to cure a cheese in a cool atmosphere, for the result will be a failure. A cheese cannot help but grow old in a cold room but it will never cure.
A SIGNIFICANT REPORT.
A recent issue of the Utica Herald contains the following:
A New York gentleman, who has recently returned from Liverpool, writes to a friend in this city and reports the situation healthy on the other side, but says New York State cheese are done for as far as fine cheese goes. It is the same old trouble we have mentioned time and again, too much cheese to the pound of milk—no body. Canada, and even New Zealand, are taking the trade of fine cheese from the States. Our factory men will wake up to the fact some day and find their goods are only second class. In fact, it is about so now. New York State cheese sell under Canada all the way from ½ @ 1 c. a pound. We have preached this a long while but it is beginning to to be realized now. This accounts for the large shipments from Canada during the last two months, and the small ones from here.
Cheese industry is not yet of sufficient magnitude to exert any marked influence on the European markets, but
