^ ANIMALS ANE THEIR PRODUCTS. 143 



of this acid was to curdle the milk taken from the 

 cow and to thus render it easier of digestion ; and af- 

 ter he is killed, it is made to perform the ^ame office. 

 The stomach is preserved in a little salt and dried ; 

 and then, when wanted for cheese-making, is steeped 

 in water ; and this water is used to neutralize the soda 

 in the . milk, in order to separate the curd. If the 

 cream is first taken from the milk, it makes what is 

 called skim-milk cheese, which, if well made, is a 

 wholesome article of food ; and would be far better, 

 if one were to live upon cheese mainlj, than new- 

 milk cheese. 



261. In some parts of England richer cheese than 

 new or whole-milk cheese, is manufactured. This is 

 made by adding the cream of the night's milk to the 

 morning's milk, and is nearly twice as rich in butter 

 as ordinary new-milk cheese. 



262. Thus it will be seen that cheese varies, with 

 respect to the butter it contains, from nearly twice the 

 natural quantity in the milk down to almost none. 



263. Professor Johnstone, in his lectures, gives the 

 following analyses of four kinds of cheese : 



264. From this table it will be seen that some kinds 

 of cheese have less than 6 per cent, of butter, and 



