40 
dairymen. The process of manufacture differs little, if at all, from the Ameri- 
can process, save in the use of beet sugar instead of cane sugar; Dr. Liebig 
recommending the former on the ground that its preservative qualities are as 
good and the price cheaper than cane sugar, while in saccharine properties it is 
stated to be equal to the other sugar. The process of the Anglo-Swiss com- 
pany, as stated by Mr. Merriman, before the food committee of the Society of 
Arts, is simply abstracting the watery particles from the milk and the addition 
of the sugar. It is claimed that the milk thus prepared, after it has been open 
six months, is in no way spoiled, though dried to a great extent, and that the 
milk so prepared will bear the ordinary changes of temperature without injury. 
It is sold in canisters containing the equivalent of half a gallon of good milk. 
Dr. Liebig estimates that the addition of five parts of water will produce a qual- 
ity equal to the original Swiss milk, and the richness is varied according to the 
quantity of water added. For each canister the quantity of sugar is about 
one-third of a pound, but less is required when used for domestic purposes. 
A reduction of the quantity of sugar would endanger the preservation of the 
article when sent to a warm climate. The factory of the Anglo-Swiss company 
is situated on the Lake of Zug, a short distance from Zurich. The milk is 
brought in on men’s shoulders and emptied into a large reservoir, and within 
one hour after, the whole quantity is put under the process of condensation. The 
preparation takes place so quickly after the delivery at the works that no change 
can take place. ‘he Swiss authorities are very rigid in measures with regard 
to the audulteration of food, and especially milk, but milk is so cheap in Switz- 
erland that there can be little advantage in adulteration. Each farmer’s milk is 
tested, however, a sample being set aside to see if the cream rises. All that is 
done with the milk is to deprive it of the water. Microstopic observation shows 
that the substance of the milk after condensation is unchanged, and analysis of 
the water abstracted shows that the original properties of the milk are all re- 
tained. After the milk has been placed in the vessel it is heated by steam, and 
the milk is evaporated im vacuo at a low temperature. The whole process is 
completed in about two hours. As soon as the gauge indicates that the evap- 
oration is completed, the steam is turned off, and the mass of milk is put iato 
the canisters and sealed up, ready for use. 
ROQUEFORT CHEESE. 
A cheese factory at Roquefort is called a cave. It is niched high up in the 
head of the rocky table-land, where the sheep brouse in artificial meadows and 
herbs abound which are peculiarly beneficial to their milk, but where only the 
native flocks of the country flourish to perfection. Merino sheep from Spain 
have been introduced, and failed. The increased demand for cheese has tempted 
speculators to extend their operations, but to no purpose. About 400,000 sheep 
_and lambs appear to be all that. Roquefort and its neighborhood can sustain. 
They cannot be multiplied—their pastures cannot be increased. The sheep are 
milked twice a day. he milk is instantly carried to the dairy and strained, 
left for an hour under a covering of linen, then warmed nearly toa boiling point, 
or to a middle degree. It is next partly skimmed for butter, and so on, through 
many delicate processes until it comes from the mould complete. Complete, but 
not finished, for now the cheeses have to be turned over twice a day, dried, warmed, 
sprinkled with bread crumbs, which produce a moist-like growth in them, or 
with powdered cheese or wheat flour, and then inoculated by means of a bit of 
old cheese put into the new one to leaven it. After all this ceremony the Roque- 
fort is ready for the cave, whither it is conveyed with the utmost care, not to 
say tenderness, registered and received, treated with a little salt, and then dis- 
