CHEESE. 153 : 
the nutritive value of such milk, then it is that such preparations 
can be made very useful; and they can be added, whilst knowing 
that they will be easily digested, and almost completely absorbed, 
and that they can do the sick person no harm. Looking at the 
subject all round, these are among the most trustworthy of all 
the artificial foods, and have the further advantage that they 
are economical, because the casein is extracted from skim milk, 
which would otherwise be thrown away.” 
It must be remembered that Cheese by its preparation loses 
the basic alkaline salts, which should serve the purpose of 
neutralizing uric acid, as formed during its use by combustion in 
the system. About certain parts of Saxony, in the Altenburg 
district, where the peasantry consume much Cheese, bladder- 
stones of uric acid formation are found to be very frequent. 
But in Switzerland, where Cheese is likewise largely consumed, 
such bladder-stones are rare, simply because much fruit, rich in 
salts of potash, is also eaten there. As Cheese ripens it owes the 
elements of its savour to the decomposition of its casein, which 
substance in its original state is without flavour, or odour; the 
presence of fat prevents decomposition from going too far. 
Nevertheless, a butyric fermentation proceeds in the Cheese, 
giving it presently a strong odour, and advancing to putrescence, 
so that many varieties of the aliment will then produce in the 
eater toxic symptoms more or less pronounced. The principal 
poisonous agent in such Cheese is chemically tyrotoxicon, and 
old decayed Cheese sometimes causes through the presence 
thereof colic, diarrhea, double vision, pain about the heart, 
and collapse. But the mould of Cheese is of vegetable nature, 
a fungus, and not bacterial, nor bacillary. One pound of sound 
Cheese made from a gallon of new milk contains as much fat 
as three pounds of beef, and as much protein (animal substance) 
as two pounds of beef ; the casein, and the butter-fat are very 
nutritious. Casein consists as to its elements, of hydrogen, 
nitrogen, carbon, and sulphur. If sugar and bread be eaten 
with Cheese. then all the constituents of a valuable meal are 
secured, but vigorous outdoor exercise should be taken so as to 
ensure its digestion. 
Toasted Cheese is digestible if it is new, and lightly cooked, 
with perhaps cream, or butter added; but tough ; 
Cheese is about as indigestible as leather. A Welsh Rabbit 
is made of Cheese melted with a little ale, and then 
