82 ALIMENTATION. 



different varieties of cheese are made from the milk of the 

 cow ; but the celebrated Roquefort is made from ewes' milk, 

 which, as we have seen, is excessively rich in butter. 



There is no very great difference in the varieties of cheese 

 as regards nutritive properties, except that some, particularly 

 the fresh cheeses, are more easily digested than others. The 

 different varieties are severally sought after on account of 

 their peculiar flavor. Some of the imported cheeses, partic- 

 ularly the German, if we may judge from the odor, are eaten 

 after putrefaction has considerably advanced ; but, though 

 taken in considerable quantity, they seem to produce no ill 



effects in those accustomed to their use. 







Fishes, Reptiles^ Mollusks, and Crustacea. The varieties 

 of fish consumed as food in different parts of the world are 

 innumerable. Many, such as the cod, mackerel, salmon, and 

 certain varieties found in the great interior lakes of North 

 America, are taken in immense quantities at particular sea- 

 sons, and are preserved for use, either by salting, smoking, 

 pickling, or drying. The flesh treated in this way is capable 

 of nourishing the body only when combined with other arti- 

 cles, as the processes for its preservation, particularly salting, 

 diminish its nutritive value, which is always considerably 

 below that of meat. As an article of diet it is nevertheless 

 important in contributing to the necessary variety in the nu- 

 tritive principles. Though ordinarily but an accessory article 

 of food, fish may constitute the important animal element ; 

 and there are localities where the inhabitants subsist almost 

 entirely upon" it, and are well nourished. 



The muscular tissue of fish presents the same constituents 

 as that of the higher classes of animals, but the proportion 

 of solid materials is smaller. The roe (or ovaries), milt (or 

 testicles), and swimming-bladder (or sounds), are sometimes 

 used as food, and in some varieties of fish, as the shad and 

 cod, are highly esteemed. 



We will not attempt to even enumerate the varieties of 



