g rooms, where a uniform temperature of the required degree can be
maintained, together with a suitable degree of moisture and sufficient
supply of fresh air. The expense required to provide a suitable curing
room would be small compared to the increased value of the cheese
product thereby secured. Small dairymen and farmers, having only a few
cows, labor under some difficulties in the way of providing suitable
curing room for their cheese. Yet if they have a clear idea of what a
curing room should be, they will generally be able to provide something
which will approximate to what is needed. Good curing rooms are
absolutely needed in order to enable our cheese-makers to produce a
really fine article of cheese. The nicer the quality of cheese produced,
the higher the price it will bring, and the more desirable will it
become as an article of food. In the curing of cheese certain
requisites are indispensable in order to attain the best results. Free
exposure to air is one requisite for the development of flavor. Curd
sealed up in an air-tight vessel and kept at the proper temperature
readily breaks down into a soft, rich, ripe cheese, but it has none of
the flavor so much esteemed in good cheese. Exposure to the oxygen of
the air develops flavor. The cheese during the process of curding takes
in oxygen and gives off carbonic acid gas. This fact was proved by Dr.
S. M. Babcock, of Cornell University, who, by analyzing the air passing
over cheese while curding, found that the cheese was constantly taking
in oxygen and giving off carbonic acid gas. The development of flavor
can be hastened by subjecting the cheese to a strong current of air. The
flavor is developed by the process of oxidation. If the cheese is kept
in too close air during the process of curding, it will be likely to be
deficient in flavor."

* * * * *

An anonymous writer very truly remarks that the dairyman, by the force
of circumstances, has to become versed in the breeding and management of
stock, especially that of dairy breeds; hence, in the very nature of
things, he becomes a thoughtful, studious, observing man, and, what is
better, he attains a higher intelligence. The advantages of dairying
call out, among other things, enhanced revenues, because butter and
cheese have become necessities; it enriches the farm, and is perfectly
adapted to foster the breeding and raising of better and more stock. It
embodies thrift, prog