Composition of Cheese. 



19 



No. 5 was made of milk skimmed at least three times, and sold 

 on the farm where it was made to the labourers at 3d. per Ib. 

 Such cheese cannot be kept for any great length of time, for it 

 soon gets so hard and horn-like that a pickaxe must be used to 

 break it into pieces. 



AMERICAN CHEESE. 



Of late years a good deal of cheese has been imported into 

 England from America, some of which is by no means bad : 

 indeed one or two specimens which came under my notice were 

 excellent in quality. The majority, however, are inferior, and 

 are sold at a low price, being generally badly made and deficient 

 in flavour. 



The following Table gives the composition of American 

 cheeses : 



Composition of American Cheese. 



No. 1 was as nice a cheese as could be desired ; in flavour it 

 much resembled good Cheddar, and was found to contain even a 

 higher proportion of butter and rather less water than good 

 Cheddar. 



The second cheese, though rich in butter, was retailed at Id. 

 per Ib., and the third at only Qd. per Ib. Both were deficient in 

 flavour and badly made. 



The fourth cheese was the worst of the four, and had to be sold 

 at bd. per Ib. It was full of holes, badly made, and had a very 

 strong smell. It was evident that the whey was not carefully 

 pressed out in the making. 



The examination of these and other American cheeses leads 

 me to the conclusion, judging from our imports, that good ma- 

 terials are even more thoroughly spoiled on the other side of the 

 Atlantic than in England. 



Let me next direct attention to some of the principal mistakes 



