mat compactly in the hand but has an elastic character and will "squeak" like rubber between the teeth. After cooking, the whey was drawn off at once and the curd piled along the sides of the vat to drain.

SALTING.

The first day's make in these tests was salted by taking the cheese directly from the press and putting it in a supersaturated brine. While this method of salting is largely used in Holland, with the very soft water at hand it was disastrous in this case. Something in the water attacked the green cheese and covered it with a slime which could not be gotten rid of, while the cheese was in the brine, and which in time ate small holes into the cheese. This method was then given up. In later work, however, with students in cheese making, it was found that a little lime water added to the brine, counteracted this bad effect. It is altogether probable that in hard water this diffiulty would not arise. Brine salting, wherever it can be used, is no doubt an admirable method.

When we found such difficulty in brine salting, the curd was salted just before it was put tc press, .3 to .47 pound to 100 pounds of milk being used. This method of salting was not satisfactory, as it resulted in cheese of poor texture, dry, hard, and very slow in curing. The difference in texture between curd salting and dry salting being plainly shown in figure 4. After curd salting was given up, the cheese was dry salted. This method consists of taking the cheese from the press, removing bandages, and rubbing in the dry salt with the hands. It is well to moisten the salt a little so that a paste is formed, which considerably facilitates the salting. This method was found to give the cheese a very desirable appearance and texture and, although it is more work, it seemed the most satisfactory. way of salting this sort of cheese.

Sometimes cheese that has been salted in brine, and especially in hard water, will crack. This trouble the writer never observed with dry salting and it is possible that it is caused both by salting in a very hard brine and by curing in a room which lacks the proper amount of moisture.

While the amount of salt to be used is a question of taste, it may be stated that the general market does not call for so much salt as is found in the imported Gouda cheese.

PRESSING AND DRESSING THE Cheese.

After the whey was dipped or drawn off, if the cheese was to be dry salted, the curd was immediately put into the hoops. The regu lation shaped Gouda hoops are shown in the illustration, but, as it was difficult to press these evenly, the regular Young America hoop was

Cheese at right and left of picture are dry salted, texture very good, but Swiss holes are objectionable. Large cheese in centre of picture is a cross-section of an imported Gouda cheese, placed on imported cheese salted in the cure. Numerous pin-holes are objectionable.