The curing of cheese develops not only flavor, but texture and digestibility. As a rule, says an English exchange, no American cheese is well cured, and this is for want of suitable curing houses. Dr. H. Reynolds, of Livermore Falls, Me., remarks upon this subject as follows: "Increased attention needs to be given by cheese-makers to this matter of curing cheese. Cheese factories should be provided with suitable curing 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, progress, and prosperity. Under "new methods" it makes fine butter and choice beef, not by any means less, but even more, and affords better grain. It does not imply farm houses with added burdens, but, on the contrary, relieved of drudgery, and the time thus gained can be spent in cultivating the refining graces, and thus making farmers' homes abodes of culture, refinement, and education, placing the dairy farmer upon a level financially, socially, and intellectually with any other class or profession.

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For Sale or Rent.

Farm of four hundred and eighty acres situated in Marlon County, Illinois, two and a half miles from Tonti Station, and six miles from Odin, on branch of Illinois Central R. R., and O. & M. Road—300 acres under plow, 180 acres timber. The latter has never been culled and is very valuable. Farm is well fenced into seven fields. Has an orchard on it which has yielded over two thousand dollars worth of fruit a year. No poor land on the farm, and is called the best body of land in Marion County. It was appraised by the Northwestern Insurance Co. for a loan at $18,000 and a loan made of six thousand. Buildings are not very good. Will sell for $14,800—$2,800 cash, $6,000 May 31, 1887, and $6,000 Feb. 24, 1892, deferred payments to bear 6 per cent interest, or, to a first-class party, having a few thousand dollars to put into stock, a liberal arrangement will be made to rent it for a term of years. Property belongs to an estate. Address

J. E. YOUNG,
71 Park Avenue, Chicago.