relates that the German tribes supplied the Eomans with cheese 

 in his day. 



Tradition says that butter was discovered by the nomadic 

 tribes of the East, who found that it was produced by the 

 agitation which milk received when transported long distances 

 on the backs of camels. It is said that in Arabia, even to this 

 day, a sort of oily butter is procured by placing the milk in a 

 vessel made from the skin of an animal, and shaking it to and 

 fro suspended from the limb of a tree or other convenient 

 support. 



Butter, as we know it, consists of the fat of milk, in solid 

 form, mixed with a certain percentage of water, which may 

 vary according to the skill or intention of the buttermaker, but 

 12 to 14 per cent is considered to be about the right proportion. 

 Sixteen per cent of water is the legal limit in this country. 

 The process of buttermaking is practically the same wherever 

 scientific methods are followed, and it requires an expert to 

 detect the slight differences of flavour and texture which may 

 be found in well made samples of butter brought together 

 from the ends of the earth. Of course, there is good and bad 

 butter to be found everywhere, and it is the proportion of the 

 two kinds produced in any country that makes or mars its 

 reputation in this respect, rather than any distinctive quality 

 or characteristic in the product which may be traced to locality 

 of origin. 



Cheese is made by precipitating the protein compounds of 

 milk with rennet. The curd which is thus formed holds the 

 fat of milk mechanically, and a certain amount of the water 

 is also retained. A Canadian cheddar cheese, for instance, 

 consists, roughly speaking, of one-third fat, one-third protein 

 or casein compounds, and one-third water. 



The art of cheese-making is infinitely more intricate and 

 difficult than that of butter-making. It deals with several 



