CHEESE. 125 



each a name in the market ; and vast quantities 

 are sold as such, which could never possibly 

 have been produced at those places. This 

 commodity is a most important article of com- 

 merce ; fifty thousand tons weight being annu- 

 ally consumed in London only. 



Cheese is another form, in .which milk be- 

 comes manufactured into a substantial articie 

 of food, and, therefore, of trade. The mere 

 process is simple and easy enough. The milk 

 is curdled that is, the more solid parts are 

 separated from the whey, by a small quantity 

 of a liquor, called rennet, prepared from the 

 inner skin of a calf's stomach. The curds, 

 after being cleared of the whey, are collected 

 together, subjected to a strong pressure in 

 moulds, or bags, and then dried for use. In 

 the United States the cheese in greatest favour 

 is Goshen cheese. The town of Goshen is 



