THE MILK SHOULD BE AERATED by pour ing from one vessel to another whil it is still fresh and warm. It may then be placed in a vat or wash boiler and colored, if more than the natural color of the cheese is desired. For this pur pose a teaspoonful of cheese color for each 16 gallons of milk is sufficient. Rennet extract is then added at the rate of 1 ounce to each 12 gallons of milk, the rennet being first mixed with about a pint of water. If desired, rennet tab lets may be used in the place of the extract, one tablet for each five gallons of milk. The tablets are to be pre• viously dissolved in a small amount of cold water. The milk should be be tween 86 and 90° F. when the rennet is added.