566 



US a little nursery song. I think it started : 



Cherries are ripe I 

 Cherries are ripe! 

 Oh give the baby some I 



Now, if it is really true that the cherries 

 'did not injure the babies, but, on the con- 

 trary, did them as much good as they do 

 your old friend A. I. Root, it seems to me 

 we can all give a little more attention to the 

 cherry crop by planting the varieties that 

 ripen at different times, as in that way the 

 season can be prolonged a month or even 

 six weeks; and when cherries are gone in 

 Ohio you can take an excursion up to the 

 northern part of Michigan and find plenty 

 of them, I think, well up into the month of 

 Aug-ust. 



Now just one more suggestion in regard 

 to cherries. Why cannot eheri-y juice be 

 put up in little bottles just as grape jiiice 

 is kept for sale at our corner groceries, at 

 a price that everybody could afford at any 

 time in hot weather? Did not the Creator 

 give us the luscious cherries just when the 

 hot weather comes on, because at such a 

 time everybody craves {and needs) this de- 

 licious acid fruit f 



You may recall that, some years ago, I 

 spoke of a big factory in northern Michigan 

 where they bought cherries of the farmers 

 and " processed " the juice to supply the 

 soda-fountains of our land with real fruit 

 juice. I have before mentioned that grape 

 juice is probably taking the place, to a great 

 extent, of intoxicating beer and other li- 

 quors. Now, why can we not have cherry 

 juice put up in the same way? My good 

 friend W. P. Root just informs me that in 

 this county cherries are allowed to hang on 

 the trees and rot, because it does not pay to 

 pick them. One man who had more than he 

 could sell said, " They are a nuisance this 

 year." Surely these luscious fruits might 

 either be canned, or the juice be preserved 

 in some way, especially if it would conduce 

 to the health of the public at large. 



There has been a lot said about short cuts 

 from producer to consumer. Now, can any 

 of you imagine a shorter cut than to climb 

 up into a cherry-tree as I have been doing, 

 where the cherries are so tliick you might 

 just grab them with your mouth, without 

 any need of even the " hand-to-mouth " 

 method, as it is sometimes called? 



CHEESE AS AN ARTICLE OF DIET. 



Our readers may, perhaps, recall what I 

 liave several times mentioned — the use of 

 cheese with my apples or other fruit at five 

 o'clock in the afternoon instead of a regular 

 supper; and I might say that during very 

 much of all my life I have somehow craved 



GLEANINGS IN BEE CULTURE 



cheese when eating much fruit. When I 

 raised luscious watermelons on a gravelly 

 southern slope on the hills of Summit Co., 

 Ohio, when a boy, when we had nice melons 

 my friends used to laugh at me because I 

 wanted a little bit of rich well-ripened 

 cheese to go with the melons; and when 

 making a supper of the luscious juicy cher- 

 ries mentioned in another column a piece 

 of cheese to go with them seemed to make a 

 complete meal and a " balanced ration." In 

 fact, I do not know that 1 ever enjoyed any 

 banquet or any other food in my life more 

 than those luscious cherries with a piece of 

 I'eal good cheese. 



In view of the above you may believe I 

 was much interested in Bulletin No. 221 

 from the Ontario Agricultural College, en- 

 titled " Food Value of Milk and its Prod- 

 ucts." 1 turned over to where the greater 

 part of the book is devoted to a discussion 

 of cheese. It seems there have been made, 

 both in the United States and Canada, some 

 exhaustive experiments in regard to cheese 

 and fruits. I have made a few extracts from 

 the bulletin here and there. 



FOOD VALUE OF MILK AND ITS I'RODUOTS. 



One pound of cheese will, however, furnish just 

 about as much actual nourishment as two pounds of 

 fresh meat. 



Bread and cheese can be used in such amounts as 

 to constitute what is called a balanced diet; i. e., in 

 such amounts as to supply the right proportions of 

 muscle-forming foods in comparison with the energy 

 value. But fruit added to the diet would render it 

 more attractive and palatable, and favor digestion. 

 It also tends to decrease the possibility of constipa- 

 tion. A case was investigated and reported by the 

 Office of Experiment Stations, U. S. Department of 

 Agriculture, of a man who lived for months upon a 

 diet of bread, cheese, and fruit, and who remained 

 in good health and active, and did not weary of the 

 monotony of the diet. It will generally be found 

 that the watery and refreshing fruits or succulent 

 vegetables with their large supply of cellulose are a 

 pleasant contrast to the concentrated and fatty cheese. 

 Thus, when planning menus in which a cheese dish 

 is the chief feature, pains should be taken to supply 

 crisp, watery vegetables or fresh-fruit salads. 



Economy would be effected if cheese were used in 

 at least one meal a day with the deliberate intention 

 of procuring the essential proteins from this source 

 rather than from the more costly meats. 



In connection with the use of raw cheese there is, 

 however, one point that should be emphasized; and 

 that is, it should be thoroughly masticated, otherwise 

 the digestive juices do not readily penetrate the fatty 

 matters of the cheese. 



In the same connection attention is called to the 

 food value of cottage cheese established by this work. 

 This is another cheap and (to many) a very palata- 

 ble product that could be introduced to a much great- 

 er extent in the dietary at a great saving in the total 

 cost of food. 



The primary objects of the Minnesota experiments 

 were to study the digestibility of older cheese than 

 had been used in the Connecticut experiments, and 

 to study the digestibility of other varieties, as well 

 as the so-called condimental value of some of the 

 more highly flavored varieties. In these experiments 

 the basal diet was bread and oranges, which were 

 previously studied. The duration of each experiment 

 was, as in the Connecticut experiments, three days. 



