354 USE OF THE WHEY. 



The tournesol rags have become an article of com- 

 merce, for which France receives annually from Holland 

 from 100,000 to 200,000 guilders (from $38,000 to 

 $76,000). 



To give the Edam cheeses the red rind, they are 

 rubbed with these tournesol rags, from which they get 

 the dark violet color ; and after they are dried they are 

 again rubbed, which gives them a glowing red. 



It is an excellent peculiarity of the tournesol rags 

 that they not only impart the color to Edam cheese, to 

 which people abroad are so accustomed, but that they 

 keep the insects from the cheese, whilst the coloring 

 matter does not penetrate inside, but remains on the 

 rind. Substitutes for it have been repeatedly sought, 

 but not found; nor have the attempts made to grow the 

 plant in Holland proved successful. 



Use of the Whey of the North Dutch Sweet Milk 

 Cheese. — The whey obtained in making cheese in 

 North Holland is collected in large tubs. The sweet, 

 agreeable taste of the whey is soon lost when it is set 

 to obtain the fatty particles still remaining in it. The 

 cream which forms on it is daily taken off with a skim- 

 mer, put into a cream-pot, and when it is collected in 

 sufficient quantity it is made into whey butter. 



