Index. 271 
PAGE PAGE 
Cheddar, English................... 199 | Cheese-making, heating ............ 177 
Cheddaring nici. osc ces cecicaays WD | = — grinding sci cc scbiwsecsceases 181 
Chees6i saccacins saree nciaaasacane eves 157 | — — loss of fat in. 164 
— American home-trade .......... 192 | — — matting........... «AID 
— — Neufchatel................... 195 | — — over-ripe milk in. .. 188 
— and butter factories combined..217 | — — pressing..................2.05 183 
= Bridtisii vectors sevteusestemetens 202.) — — quality of milk for.......... 158 
5, Ca MOM DOL a sissic cies eisiereieie seo cice' see 203 | — — ripening of milk for.......... 166 
— Canadian Club................4. LOG! sf So  SOLCIINE: ceorcitisianconaie dtigter aiid Soto 173 
= Chéeddaits ao sncgeeraceiesecenes Die SSC SAMIDE a case eecseet daar ned 182 
= CHESHING: de’. «csietrnatiewinsade deans 199 | — — undesirable fermentations in.186 
— Chab-house: «2 csicsicigeses tetnwnc 199 | — — use of starters .............. 169 
= COLOF Of cuss site ohiokean ed eeuntsn 189 | — Meadow Sweet.. 
— composition of . ..189 | — Parmesan ............ 
— cottage... 206 | — Philadelphia cream.. 
— cream... ..192 | — pineapple.......... 
— euring.. reise -s-.--.185 | — poisonous ... 
— — rooms, construction of......217 | — pot........ 
Se Ma Micesaaettee veo sacieennhetnd st — prepared 
— English — press........ f 
SS Cheddar tacaa seactamsenesaces 199 | — qualities Of: ...ieccsscucewr recess 
— estimation of fat in, by Babcock BP WAN + sie cradsssiai2 eerie is Gsncnlejans eeietomies 
TOSt: ic esmienenseeds aneee eet ete 54 | — Roquefort............-.....-. 
Ss DuUteh: ssectevee sac edecracesa cies ve 206: ||, = SABO hsiciessesss sais: ye eeesaesetie ss 
— Emmenthaler ................... 200 | — seale of perfection for.......... 
SS LACHONIOS .h.csopelnnen tattered acecs 209 | — Schweitzer ...................088 
— — arrangement of.............. Oth | = SEIMMCM pesieees esewiees sane 
A PE WW ala vs os bi ennieneteeade a BOlt secs c gears desmeiitre rinneens as 
SS MAVOR OL wutscne sacaaanewun venaits — solids concerned in making 
— “flinty break” — Stilton ...... 
= PO0d sconce canciones gemeenad eae — stirred eurd. : 
— formation of rind SH SWISS iad e sinerteicis sae ceases eee 200 
— Gloucester........ = “texture Ofscs s cweaiven er Baers eee 189 
— Gouda ..... = tC klO. geese anges agement eng 195 
— Gorgonzola. — “wet,” “sloppy,” or “leaky”....194 
— Gruyere.... 7 255) WHEY ca wawiacann deste dinectnttancen 207 
A MARE ccc peices ie Ss! Wiltshirew..c ss clbsas ccs ve asians 199 
— imitation Swiss — Young America........ . 195 
= law; filled acsccusuesanieuaornnneased P Cheshire cheese ........-.- . 199 
we ADORE goa ue $i olen es woes 3 | Chloride of potash. . 25 
— making, cheddaring............. 199: | — GF sediivccs ss cdeaseenersee xo Oe 
SOOKE. sane hat des Bhs avila 177 | Chromogenic fermentations. -. 69 
— — eooling milk for.............. 165 | Churn, oil test........-.... .. 40 
PES WEIN Gis eatin ces Sy aud encode 185 | — tests ........ xy BO 
= = Cuttings ecsccseiasenessie es 175 | Churning ..........-ss cece eee e eee eee 134 
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