140 



CHAZY EPOCH 



Emperor Leo. Cyril converted many to Chris- 

 tianity in the 9th century. The power of the 

 Chazars was ultimately broken in the 12th century 

 by the Byzantine emperors and the Russians. 



Chazy Epoch, the name given by American 

 geologists to that division of Silurian time during 

 which the Chazy limestone of New York, Canada, 

 &c. was formed. 



Cheadle, a market-town in the moorland dis- 

 trict of Staffordshire, 14 miles NNE. of Stafford. 

 Lying in a pleasant vale, engirt by wooded hills, it 

 has a parish church, rebuilt in 1837-38, and a 

 Roman Catholic Church, erected in 1846 from 

 designs by Pugin, at a cost of 60,000. Pop. of 

 parish about 5000. 



Cheating. In the technical language of the 

 English law, cheating means the offence of fraudu- 

 lently obtaining the property of another by any 

 deceitful or illegal practice short of felony, but in 

 such a way that the public interest may possibly 

 be affected. In order to constitute cheating, the 

 fraud must be of such a kind that it could not 

 be guarded against by common prudence. Cheat- 

 ing, in this sense, is an offence at common law, and 

 indictable, which is not the case with imposition in 

 a private transaction. The law of Scotland has no 

 such distinction. The following are instances of 

 cheating : Selling by a false weight or measure 

 ( which is also a statutory offence under the Weights 

 and Measures Act, 1878); selling unwholesome 

 bread as if it were wholesome. Cheating seems, 

 therefore, to be distinguished from obtaining pro- 

 perty or credit on false pretences by the absence of 

 any definite false statement. Cheating is also 

 technically used in connection with frauds at play 

 with cards or dice, but is popularly applied to almost 

 every form of fraud. In Scots law, cheating is 

 generally prosecuted under the name of falsehood, 

 fraud, and wilful imposition, and has by one 

 authority been called practical cheating, as distin- 

 guished from those cases in which a spoken or 

 written false pretence occurs. See FRAUD, FALSE 

 PRETENCES. 



Checkerberry. See WINTERGREEN. 

 Checquy, or CHECKY, in Heraldry, a term 

 applied to a field or charge divided into small 



squares by trans- 

 verse perpendicu- 

 lar and horizontal 

 lines. Checquy or 

 and azure is the 

 coat of Vermandois 

 in France, and of 

 Warren, Earl of 

 Surrey, in Eng- 

 land. The well- 

 known coat of the 

 Scottish family of 



Stewart, or, a fess checquy azure and argent, is 

 allusive to the checkers of the Steward's board, by 

 which money computations were in old times made. 

 Cheddar, a village in Somersetshire, on the 

 south side of the Mendip Hills, 21| miles SSW. of 

 Bristol by rail. It lies at the entrance of a deep 

 rocky gorge, nearly 1 mile long, whose stupendous 

 limestone cliffs contain caverns one 300 feet long 

 filled with fantastic stalactites and stalagmites. 

 For the famous Cheddar cheese, originally made 

 here, see CHEESE. Pop. of parish, 1941. 



Chedll'ba(or Man-aung), a well-wooded island 

 of Arakan, in the Bay of Bengal, with an area of 

 240 sq. m., and a pop. ( 1881 ) of 23,867. The soil is 

 fertile, rice and tobacco being the chief crops ; and 

 petroleum is found in several localities. 



Cheese is a highly nutritious food substance 

 made from milk by elaborate processes which can 



Checquy. 



Fess Checquy. 



only be explained in the light of a knowledge of 

 science, chiefly chemistry. Cheeses may be roughly 

 divided into two great classes hard and soft. 

 The various English, Scotch, and American cheeses 

 belong to the first class, and are made so that they 

 will generally keep for months, and often continue 

 to improve in quality. Soft cheeses are those which 

 prevail in some parts of the Continent. Many of 

 them require to be consumed immediately after they 

 are manufactured. Their rapid decomposition is 

 associated with a strong and to most people an ob- 

 jectionable smell. Cheese is made from the solids 

 of milk viz. the casein or chief albuminoid con- 

 stituent, along with the greater part of the cream or 

 butter-fat, and much of the mineral ash. In fresh 

 milk, which is slightly alkaline, these substances- 

 maintain a sort of indescribable union with the 

 watery portion and the milk-sugar the whole, as 

 is well Known, being liquid. The presence of an 

 acid, or of Rennet ( q. v. ), counteracts the natural 

 affinity of the substances for each other, and the 

 bulk of the solids separate out, forming a soft jelly 

 in the early stages, leaving the bulk of the water 

 containing the sugar as a greenish liquid called 

 Whey(q.v.). The chemical processes involved are 

 as yet only very imperfectly understood. 



Milk in decomposing, as it rapidly does in hot and 

 sultry weather, becomes sour in virtue of a natural 

 process of fermentation. Rennet induces another 

 form of fermentation which does not end when the 

 product ceases to be rnilk, but is carried on in the 

 cheese during the period of its ripening or mellow- 

 ing. In the early stages of the process of hard 

 cheese-making, the incipient acidity which induces 

 that condition in milk termed ' ripeness, ' aids and 

 hastens the action of the rennet. As the work pro- 

 ceeds, and the acidity intensifies, it hardens and 

 contracts the curd, giving it a leathery character, 

 thereby aiding in the expulsion of the whey. One 

 of the most important matters in cheese-making is 

 to watch the development of acidity both in the 

 milk and its first product, the curd. If this is 

 allowed to go too far, the quality of the cheese 

 is seriously injured, and its keeping power is 

 reduced. It cracks through becoming too dry 

 and brittle. The delicate flavouring oils seem 

 to be expelled, and the smell becomes high and 

 the taste 'acrid' or 'biting.' The formation 

 of the acid is one of the great helps in cheese- 

 making so long as it is kept in due control. If 

 the acid develops rapidly, as in hot weather, in a 

 temperature which suits the germs producing it, 

 the whole process of manufacture has to be pushed 

 on quickly, whereas in cold weather acidity comes 

 slowly, and the operator must wait until it has 

 come sufficiently. There are several methods 

 adopted in inducing acidity. Acid used to be 

 largely added, as sour whey or buttermilk, but 

 greater uniformity is got by delaying until natural 

 acidity develops. This it does most quickly when 

 the temperature of the material is kept up near 

 to blood-heat. Chilly draughts paralyse the active 

 organisms producing acidity. 



Heat is communicated to milk or to its products 

 in the early stages of cheese- making by two 

 methods either by warming a portion of the milk 

 or whey (though not allowing it to rise much above 

 100 F. say a limit of 150 F. as to boil it would 

 do injury by changing its constitution), and 

 putting it into the main bulk, or by having an 

 outer shell of wood to the tin or iron cheese-tub, 

 with a space between into which steam or hot water 

 can be injected. This arrangement possesses the 

 additional advantage of being clean and of saving 

 labour, although the cost of the apparatus is 

 greater. When the temperature of the evening's 

 milk requires to be reduced to insure its keeping 

 overnight, as in hot weather, cold water can be 



