=138. Cheesemakers.= A great deal of cheese is made in Central and Northern New York, and some in Ohio, Vermont, and West Massachusetts. Making cheese is a chemical operation, and requires experience. It is made in all civilized countries. I talked with an old gentleman who had been in the cheese business nearly all his life. He said a farmer's wife is the best help in cheese making. In making cheese, seven eighths of the work is done by women. A man usually places the cheese in the press, and removes it when it is dried sufficiently. The occupation is healthy. Women are paid from $1.75 to $2 a week and their board. Some people employ men, because they can go to work on the farm when not making cheese. The business can be learned in from six weeks to two months. When learning, girls give their work for instruction, but have their board. Neatness, good health, judgment, and common education, are desirable for a cheese maker. An individual must be able to reckon the pounds, weigh the salt, and regulate the temperature of the milk and curd by the thermometer. The first advice given by a lady who taught to make cheese was, "Keep your vessels clean." The prospect of employment in this branch of work is good, for it is difficult to obtain good cheesemakers. The best seasons are from the 1st of March to the last of November. The number of hours given by a girl to her work depends on the contract made--generally eight hours--sometimes ten. In most places cheesemakers have more leisure than house girls, but some employers expect them to do housework when not employed about the cheese. Some farmers hire girls who devote themselves exclusively to cheese making during the season for it. Some have the afternoon after the cheese is put in the press, and the jars, &c., are cleaned, until time to milk in the evening. The morning milking is usually done before breakfast, and the cheese made after breakfast. It requires until about two o'clock to get through. When cheese is put in a press, nothing further is necessary until it is ready to be removed. It remains in the press twenty-four hours. Most farmers have their cheese made on Sunday morning as on other days. The girls have Sunday afternoon or evening, according to contract. Some farmers do not make their cheese on Sunday, but retain the milk until Monday morning, and make it into butter. Women are best adapted to the work, and employed mostly because they can be got cheaper. The majority are Irish women. They are usually put on a footing by their employers, and eat at the same table. So little spinning and weaving are done now in the country, that the female members of farmers' families generally do the milking, unless the farmers have grown too wealthy and proud to have their wives and daughters so employed. Some dairymen make, with the aid of their families, all the cheese they use and sell. Milk should be drawn from a cow as rapidly as possible and while the cow is eating. One milker should be employed for every ten cows. Milk is very sensitive. Dairymen will make more by having the cream remain on the milk than by taking the cream off for churning, at the rate butter sells this winter (1861). Where the cream is used, an inexperienced hand would find it more troublesome to make cheese. Twenty-three million pounds of cheese were exported last year from the United States. American cheese is, in England, taking the place of English cheese. A German cheesemonger told me he makes the Limburg cheese--a preparation which has been known about eight years in this country. He was putting up some to send to New Orleans. It was very soft, and I thought the smell very offensive. He gets American cheese of a Yankee girl, to whom he pays $80 a year. She uses the milk of sixty cows. She works at it but eight months. During four months of the year but very little cheese is ever made. The arrangements of some cheesemakers for preparing the article are very complete.