146 



AGRICULTURE 



In all estimations ten cubic centimetres of 

 milk are used. m If, therefore, these ten cubic 

 centimetres of milk require two cubic centi- 

 metres of soda for neutralisation, then they 

 contain -jjhj of a gramme of lactic acid, 

 and there would therefore be T 2 oths in 100 

 cubic centimetres of milk, or .2. 



Cheeses are divided into three classes, 

 namely Hard Pressed, such as Cheddar ; Blue 

 Veined, such as Stilton ; and Soft Cheese, 

 such as Camembert. By hard pressed cheese 

 is meant one from which the whey is expelled 

 by pressure ; by blue veined that to which 

 no pressure is applied, the whey being 

 expelled by draining and evaporation. The 

 chief varieties of these classes made in Eng- 

 land are : 

 Hard Pressed Caerphilly 



Cheddar Wiltshire 



Cheshire Blue Veined 



Derby Stilton 



Gloucester Wensleydale 



Leicester Cotherstone 



Dorset Blue 

 Soft 



Camembert 

 Pont 1'eveque 

 Coulommier 

 Port de Salut 



