At the request of Sir Dillon Bell, the Agent-General for New Zealand, we have put as concisely as possible some of the essentials for making a good Cheddar-system cheese. Our firm has had over Seventy years' experience in the cheese-and-butter trade, first dealing largely in cheese actually made in the Cheddar Valley, and also in the many varieties of western, Continental, and home produce. At the present time our agents buy in all the leading American and Canadian markets, and we have branches and representatives throughout the United Kingdom selling dairy-produce from all parts of the globe.

Samuel Budgett and Son,

Bristol, England, also of London, Liverpool, New York, and Montreal, Importers of Dairy-produce, Exporters of Cheese-and Butter-making Apparatus, and Supplies.

To put a good cheese on the English market each of the following sections require special attention: First, the pasture, cows, and milk; second, making and maturing the cheese; third, the shipment. We deal with each stage in detail as far as possible.

This pamphlet is not a theoretical treatise, nor does it pretend to give any new or startling information, but merely a statement of facts, and the best methods derived from our experience in the making and selling of cheese, space not admitting of our giving the why and wherefore of each point.