REPORT OF THE CHEMIST. 181 



The two most important constituents in cheese are butter-fat and curd. The 

 amounts and relative proportion of these substances not only assign to cheese its nutri- 

 tive value, but upon them also depend largely its palatability and digestibility. I should 

 judge from the analysis that this cheese was eminently satisfactory in all these particu- 

 lars. English Stilton cheese (made from whole milk, to which some cream has been 

 added) after being kept for some time contains about 29*5 per cent of fat and 24-5 per 

 cent of curd. It is, therefore, evident that the mammoth cheese compares most favour- 

 ably, both as regards heat- and flesh-producing constituents, with this well known and 

 high-priced brand of English cheese. 



