568 EUROPEAN AGRICULTURE. 



its cleanness, and here not a horse ever comes ; the streets or 

 passages to the houses are paved with bricks, or with rounded 

 stones from the sea-shore; and a well-dressed lady might almost 

 sit down in the streets without soiling her robes. The neatness 

 of these places is proverbial. I cannot say that I have not seen 

 it equalled in some private examples; and the sect of the United 

 Brethren, otherwise called the Shakers, in the United States, are 

 quite as much distinguished in their houses and settlements for 

 their excessive cleanness ; but it is clearly impossible in this 

 respect &quot; to beat the Dutch ; &quot; and this most comfortable, 

 agreeable, I will add beautiful, habit of the Dutch, is nowhere 

 surpassed. 



The French butter, as found in the markets of Paris, seems 

 the perfection of this article. It is generally sold entirely fresh, 

 and that of the first quality is delicious. It is found fresh in the 

 markets in winter as well as in summer, and is colored with the 

 juice of the carrot. The French offer for sale fifty-three differ 

 ent kinds of cheese. Having tasted of but few, it would be 

 presumptuous in me to characterize the whole. The cream 

 cheese is excellent. The Neufchatel, which is merely the curd, 

 fresh and slightly pressed, is much esteemed. The Rochefort 

 resembles the Stilton, and often equals it. These are deemed 

 the best. I could learn nothing, either in Holland or France, 

 peculiar either in making the cheese, or in the curing or use of 

 the rennet. The Swiss cheese, called the Gruyere, is manufac 

 tured both in France and Switzerland, is much esteemed by 

 many persons, but its flavor is excessively strong and not agreea 

 ble. I cannot, however, decide for the tastes of other persons. 

 The celebrated Parmesan cheese, which commands every where 

 the highest price, is made in a limited district in Italy. The 

 mode of making it is kept a secret. It is of a light green color, 

 and delicious flavor. A distinguished farmer in Switzerland 

 informed me that they had repeatedly endeavored to imitate it, 

 but without success ; that the agricultural societies had offered 

 large premiums for this object ; and that they had actually sent 

 persons into the district where it is made, but they were unable 

 to get the information. It is conjectured to depend mainly upon 

 the nature of the feed which the cows obtain. The current 

 opinion, that it is composed of a portion of asses milk, is consid 

 ered by the best informed persons as without foundation. 



