xii Contents. 



CHAPTER XI. 



Cheddar Cheese Making. 

 Setting — Cutting — Heating — Cheddaring — Grinding— Salting — 

 Curing — DiflSculties likely to occur in cheddar cheese mak- 

 ing — Qualities of Cheese. 



Pages 181-198 



CHAPTER Xn. 



Varieties of Cheese. 

 Home-trade or stirred-eurd cheese — Sage cheese — Young Amer- 

 ica — Picnics — Pineapple — Truckle — American Neuf ehatel — 

 Philadelphia cream cheese — Limburger — Imitation Swiss — 

 Prepared cheese — English cheese— Stilton — Cheshire — 

 Lancashire — Derbj^shire — Leicestershire — Wensleydale — 

 Gorgonzola — Emmenthaler or Swiss — Edam — Gouda — 

 Roquefort — Brie — Camembert — D'Isigny — Pont L'Eveque — 

 Port du Salut — Parmesan. 



Pages 199-228 

 CHAPTER XIII. 



By-Products of the Dairy. 

 Skimmed milk, buttermilk and whey — Dried Casein — Milk 

 sugar — Dutch cheese — Whey cheese — Cheese food — Kou- 

 miss — Kephir — Wheyn. 



Pages 229-235 



CHAPTER XIY. 

 Butter and Cheese Factories. 

 Location of creameries — Arrangement of building — Construc- 

 tion — Cheese factories — Combined butter and cheese fac- 

 tories — Farm dairy buildings. 



Pages 236-247 



CHAPTER XV. 

 Statistics and Economics of the Dairy Industry. 

 Increase in dairy production — Development of the factory sys- 

 tem—Condensed milk — Dairy legislation — Dairy markets. 



Pages 248-258 



