April 27, 1901. In numerous kinds of cheese, air holes or bubbles, varying in size as in number, materially detract from both colour and taste, and the cause of these air-holes has recently been scientifically investigated with the result that here, as in so many cases, bacteria are found to be at the bottom of the trouble. A correspondent says that it may be a good plan to place the cheese for about a day in cold salt brine. Or the cheese can be placed in ice or dry salt. Should an air-hole or blister appear under the crust it may be sufficient to rub the place with salt and the place should every time be rubbed. {{COUNTERPOINT }}

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