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quality of the latter brand, and they take it even in preference to the States' best offering. We hold skimmed cheese greatly responsible for the trade depression under which the American article is now laboring. It is high time that the dry, hard stuff was known no more in all the earth.
PREPARED RENNET AND COLOR.
The value to the cheese trade of scientifically prepared rennet and annotto color cannot be over estimated. Rennet extract, and one quality annottoine, are not in general use, but they should be. With the home prepared infusion of both articles, we have a thousand diverse shades of quality and degrees of strength, and, worst of all, they are often applied to the milk, hit or miss. The result is unevenness in cheese quality and color, where there should be perfect uniformity. We advise all makers to renounce as fast as practicable the old, often unsatisfactory method of soaking rennet skins, and steeping annotto seed, and adopt reliably prepared extracts of these essential cheese ingredients.
CHEESE THAT HUFF.
A good, properly manufactured cheese will never huff up on the surface, or swell the bandage to the point of protuberance. Cheese often huff slightly when curing, and afterward flatten into a smooth, firm surface, but they are never No. 1 stock. The writer can remember fifteen years back when makers did not understand working gaseous curds as they do now. Sales and shipments were far between then, and cheese accumulated in great numbers in factories. It was no uncommon thing in the years '73 and '74, in passing through a curing room containing 500 or 600 cheese, to find a large percentage of the number covered with immense
