44 



ticiilar of the nutritious value of clieese, it is but proper, also, to 

 call attention to the fact that it is not impossible that the peeuliar 

 process of fermentation, -which causes the transformation of 

 coagulated casein — the curd— into cheese, may have impaired the 

 value of the casein of the milk. Milk and cheese operate quite 

 dissimilarly in our digestive organs ; for a child, as a general rule 

 prospers on the casein of the milk, yet •will be unable to assimilate 

 it in the form of cheese ; a more vigorous digestion, if I may lase 

 the expression, is needed to turn cheese to account. The casein in 

 the milk, the curd and the cheese are quite difierent forms of a 

 nitrogenous substance, and it wovild be singular if that difference 

 should be found not to extend farther ; a badly flavored cheese — the 

 result of an excessive fermentation — is kno-wn to affect frequently 

 and seriously the process of digestion. We are, unquestionably, 

 well guided in our choice of cheese, for we prefer not only a sweet 

 cheese, but also one which is rich in fatty matter. The good results 

 noticed from a mixed food consisting of wheat bread J>nd meat, as 

 compared with wheat bread alone, has scarcely been questioned ; 

 cheese and bread are, no doubt, more Avholesome and nutritious 

 than cheese alone. Mankind has been guided instinctively, it ap- 

 jjears, in selecting a congenial and healthy food for diverse climates 

 and occupations. The market price of our main staple articles of 

 food have been frequently pointed out as a iiractical recognition of 

 their comparative intrinsic value as the sustainers of life and health. 

 A good Cheddar cheese brings a higher price than a good skim- 

 milk cheese. Wheat brings a higher price than oats. The fact that 

 even the manufacture of articles of food turns, with the exception 

 of cheese, almost entirely upon the concentration of respiratory 

 substances, as sugar, starch, butter, wines, beer, etc., has been men- 

 tioned with some force as a proof that there is a greater want for 

 non-nitrogenous than nitrogenous substances. A fact which mani- 

 fests itself so universally, forces upon us the obligation to take 

 notice of it. The following little list may convey some idea about 

 the relative proportion of respiratory and flesh-producing constitu- 

 ents of some of our valuable articles of food. 



Flesh forming. Respiratory. — 

 Bread of wheat lloiar, 1.0 G.50 



Meat of a fat ox, 1.0 6.90 



Meat of half-fat ox, l.O 3.83 



Fat pig, sheep, lamb, 1.0 10.00 



Old sheep, half-fat, 1.0 6.28 



