424 FARM ANIMALS 
the delicious Roquefort is made, the milk of both the sheep and cow 
being used. The cheese is made by mixing clotted milk with mois- 
tened bread. The mixture is pressed into porcelain molds with holes 
at the sides. It is then dried and salted in a peculiar manner and 
placed to mature in caves in the mountains. England makes many 
cheeses, the most famous being English cheddar, Cheshire and Stil- 
ton. The round Dutch cheeses, colored red, are common in all 
markets and take the name of Edam, from a small Holland town; 
partly skimmed milk is used. Brie is a soft French cheese, some- 
what like the Camembert, also a French soft cheese of fine flavor. 
In all, more than 150 varieties of cheese are manufactured in vari- 
ous parts of the world. 
12, Ice cream—As now used, ice cream is a rather 
broad term which applies to all frozen mixtures based on 
milk products. In its restricted mean- 
ing ice cream is cream sweetened, fla- 
vored and frozen. It may be made of 
cream, thin or thick, or of cream and 
milk, or of cream and condensed milk, 
or of plain milk alone. Sometimes 
le eggs, milk powder, and gelatine are 
Ice Cream Freezer added to the milk stock. A great 
many receipts are contained in the 
cook books, some providing for elaborate and fancy mix- 
tures and others for a plainer product. In many cities 
large factories have been built in which ice cream is man- 
ufactured in immense quantities for supplying a local as 
well as a diversified trade. 
13. Milk powder.—There are various methods of pre- 
paring dried milk. The object of drying is to get the 
solids of milk in powder form. ‘This is accomplished by 
evaporation. Ina dry form milk may be transported at 
small cost compared with the usual liquid and condensed 
forms. Milk powder is much liked in baking and may 
be used directly with flour or be mixed with water and 
used as ordinary milk. There is much demand for dried 
milk by confectionery establishments, At present most 
