grade to those of the European market, we may look for the expansion of the industry.
What the future may develop cannot be foretold. The problem is a large one, but the fruits of successful solution are great. Students of dairy bacteriology recognize the possibilities and have in recent years turned their attention quite largely to this subject. From continued experiments and investigations we may confidently expect some practical results, and it is not at all improbable that in a few years at all events, we may see an almost complete revolution in the manufacture of cheeses, especially in such a large country as this, where the possibilities for the development of cheese manufacture are almost unlimited, and where the demand must be as varied as the population.
