OQUFOeiTTON OF CHEBSB. 

 TABLE in. 



ni 



No. 1 represents a skimmed milk cheese: it will be 

 •een that the proportion of butter is very much small- 

 er than in Nos. 2,3, and 4; it is, however, weight for 

 weight, more nutritious than any of the others. It 

 will surprise most persons, to know that cheese con- 

 tains from J to J its weight of water j and that in eat- 

 ing very rich cheeses, fully J of what they eat is 

 butter. No. 4 is a rich Ayrshire cheese, of the kind 

 with which some of our American dairies come espe- 

 cially into competition. This was a particularly nne 

 •ample. Cheese, judging from the above analyses, 

 if both a very nutritious and a very fattening food. 

 The richness of the finer varieties, prevents their beinff 

 eaten in large quantities. On skim milk cheese, sucn 

 ■8 that in the first column, a man might lire very 

 well as a principal article of diet. 



It will l)e noticed that all of these cheeees oontaia 

 • considerable ; rj of ash: <a 



tfian half phosp! flyphos; le 



remainder a ! • ■ ; i . : i ! • ' 

 mon salt, th:i! li;is h.-.-d ad^i.-i '" •: 

 In various districts there ;i : . lil. . •,' w (\s t i I'o- 

 ducing the salt. In some * .lm.s. it i.s all i»ut in Im U>re 

 the cheese is pressed; in others it is all alisorbed from 

 the exterior, after the cheese is ma' T* " 't 



dte for very thick rh«»e»»es. In maki n 



of the " ly siiltcil, n 



the cen: ^r to ensu: >U 



absorbed Iruni the exterior shall penetrate till it rnedt 



