This was evidently due to the hot, dry weather. The coloring-matter was not produced as freely under such circumstances, and, in addition to this, the great heat of the sun bleaches out the color that is formed. During a trip last summer among the rose-growers in Europe, I noticed that, in the moist and cool climate of England, the roses had a much darker and richer color than similar roses had when grown in countries where the air is hot and dry. I also noticed similar effects in France and in Germany. It is probable that all your roses would have been deeply red, if the weather had

been cooler and more moist.- ROBERT PYLE.

MANUFACTURING A TWELVE-THOUSAND-POUND

CHEESE

APPLETON, WIS.

DEAR ST. NICHOLAS: Whenever anything is done in an uncommon way, or better than usual, or on a larger scale, or with remarkable rapidity, it makes a reputation not only for the man who does the work, but for the State and

the city in which he lives. This has been plainly shown by the making of the big cheese by which Appleton has been so widely advertised.

On the morning of August 15, on all the roads around Appleton, farmers were traveling, and each was carrying milk to the dairy factory nearest to him. They had the milk from eight thousand cows. A big cheese was to be made. To make it right, the cows were all milked at the same hour, and the milk was all cooled to the same temperature. At the dairy factories (there are thirty-two of them), the milk was turned into vats, and, by rennet dissolved in sour milk, was changed to curd. The curd was conveyed from the thirty-two different factories to Appleton, where thirty-five expert cheese-makers in white uniforms awaited its arrival.

Here the curd was dumped into seven vats, each with a capacity of seven hundred gallons, and was allowed to stand until the separate little flakes became united into one mass. It was then cut into strips, which were passed through a mill and chopped into fine pieces. These were thrown into a mold.

diameter, was built on an outdoor platform. Four hundred The mold, an iron frame five feet high and five feet in pounds of cheese-salt were added, and the cheese-makers stirred vigorously until the mixture was evenly salted. A thousand-pound cover was fastened on and the press applied, to force the water from the cheese. It was then seven o'clock in the evening. The men now left the cheese, for the first process was complete; but just before going to bed, they tightened the press. Next day the side of the huge cheese was rubbed vigorously to keep it from sweating.

A case was built on the outside leaving a space six inches in width between it and the rim. Into this space ice was packed. The cheese was stored in the warehouse to ripen and to await the time of its shipment to Chicago.

On October 20, another refrigerator was built around it, and it was sent on a special flat-car to Chicago, where it was put on view. President Taft, in the presence of a large crowd, cut the first slice from the cheese at the National Dairy Exhibition. A Chicago store purchased the cheese for advertising purposes.

When this monstrous cheese, which weighed exactly twelve thousand, three hundred and sixty-one pounds, was cut up, it was sold immediately for about fifty cents a pound.

Large crowds had witnessed the making, and moving pictures of all the work were taken for the Agricultural Department of the United States.

To make this great cheese cost about six thousand dollars.

the inside of the curve. And, as we all know, it is the tendency of a body moving rapidly in a circle, or the segment of a circle-a curve-to fly from the center. A horse, or the rider on a bicycle or motor-cycle, instinctively leans toward the center to counteract this tendency; and the builder of a railroad follows the same law when he constructs his road-bed slanting downward toward the inner side of the curve.

But, with the automobile, the road is presumably as level on the curve as elsewhere. In going around a curve, therefore, the centrifugal force causes the automobile to tip outward, increasing the weight on the rubber tires of the outside wheels, and of course taking off the weight from the inner wheels.

Theoretically, even a little motion on a curve produces some of this effect, but the tipping is not visible except in higher speed. With speed increased sufficiently to cause the centrifugal force to overcome the weight, the automobile is overturned-and, it will be found, invariably outward from the curve.

If the chauffeur, in racing, takes a man to help "hold down the machine," that man leans to the inner side of the curve, as shown in photographs of machines rounding a curve in a race.

If the occupants of an automobile, running at high speed, fear that it will overturn on a curve, they should lean inward, to help hold down that side of the machine, just as each would do if he were riding a bicycle.

VARYING COLORS OF DIFFERENT PARTS OF
OCEAN OR LAKE

LOON LAKE, ADIRONDACK MOUNTAINS.
DEAR ST. NICHOLAS: Why does the water seem to be
gray in some parts, green in others, and blue in others?
Hoping you will answer my question, I am,
Your loving reader,

CHARLOTTE DEMOREST (age 9).

The ocean water holds many kinds of mud in suspension, and many salts in solution; hence its own color varies from pale blue and pale green to muddy yellow or white. When we look at seawater, we get some of its real color mixed with the sky light that happens to be reflected just then from the surface of the ocean, and this compound color may be blue, white, gray, or red, etc.; consequently, the color of the ocean will seem to be different in different directions on different days. Blue for clearest water in clearest weather, and light green in cloudy weather; gray for muddy water in cloudy weather.-WILLIS L. MOORE, Chief U. S. Weather Bureau.

With lake or pond water, this explanation applies with the exception of the "salts in solution."