6o 



RECREATION. 



MANUFACTURE OF SAGE CHEESE. 



Sage cheese, with its yellow surface mot- 

 tled and flecked with small dark grayish 

 spots, is an old time favorite. Sage is an 

 old seasoning herb and sage cheese is proba- 

 bly of early English origin. The manufac- 

 ture of sage cheese is now carried on in a 

 limited way only and is restricted to certain 

 localities, yet many people are exceedingly 

 fond of it, and will pay more for it than 

 for ordinary cheese. 



The Michigan Experiment Station has 

 studied the subject of cheese making, and 

 states that this cheese is made in exactly 

 the same way as chedder, that is, common 

 American factory cheese, differing from it 

 only in possessing a sage flavor, which is 

 imparted to it by adding sage extract or 

 sage tea to the milk before the curd is pre- 

 cipitated ; by adding the extract to the curd 

 before salting; or by adding sage leaves 

 to the curd before salting. 



The addition of sage tea or extract to 

 the milk is objectionable, requiring 10 to 12 

 ounces for 1,000 pounds of milk. 



The addition of extract to the curd gave 

 entirely satisfactory results in tests at the 

 station when the extract was not too dilute 

 and when it was added .cautiously to prevent 

 waste. The quantity of sage required was 6 

 or 7 ounces for 1,000 pounds of milk. , 



The most satisfactory method was found 

 to be the old fashioned way of adding the 

 sage leaves to the curd. This required the 

 least sage, 3 ounces being sufficient for the 

 curd from 1,000 pounds of milk. In follow- 

 ing this method the sage should be weighed, 

 the stems picked out and the leaves pow- 

 dered and added to the curd before salting. 



ARTIFICIAL CANNED SALMON. 



Mr. Homer Sheridan, of Mt. Clemens, 

 Mich., writes me enclosing a clipping from 

 his paper, the Mt. Clemens Daily Leader, 

 which states that 2 companies have been 

 formed there for the purpose of seining 

 carp and shipping them East, where they 

 are stained, canned and sold to the gullible 

 public as salmon. Mr. Sheridan states that 

 these carp fishermen have agreed to return 

 to the water all bass taken in their nets. 

 but it safe to assume that this agreement 

 will be violated every day. Besides, it is 

 said that the lead lines of the seines, in be- 

 ing dragged over the spawning beds of the 

 bass, destroy vast quantities of spawn. An 

 effort will be made to secure the enactment 

 of a law by the Michigan Legislature to 

 prohibit seining during June, July and Au- 

 gust, the spawning season of the bass. 



This is another proof of the crying need 

 for enactment and enforcement of pure 

 food laws in all the States. I have recently 

 reported that many tons of sturgeon and 

 catfish are being taken in various parts of 

 the country, stained, canned and labeled 



salmon. Now comes the mud-eating carp. 

 If the American people would only read 

 what is being printed for their benefit on 

 the subject of foods they would not buy 

 canned goods unless there was some guar- 

 anty that they were pure and true to name. 

 Marketing other canned fish as salmon fur 

 nishes another reason for insisting on the 

 enactment and enforcement of pure food 

 and game laws. The taking of salmon for 

 canning should be so regulated that this 

 valuable fish may not be exterminated. 



THE VEGETARIAN'S GLOAT. 

 I am a vegetarian, 

 No heifer fed barbarian ! 

 I live on things agrarian, 



But never fool with meat. 

 I'm one of those that like, you see, 

 The grass that lines the pike, you see ; 

 And so this packers' strike, you see, 



To me is quite a treat. 



I laugh to think of those who eat 



That horrid, germ-fraught stuff called meat. 



All now ashake from head to feet, 



For fear of rising prices. 

 No odds to us if beef should be 

 Two sixty-five a pound, for we 

 Don't eat the dirty stuff, you see, 



But live on grains and rices. 



I thought this morning, as I lay 



And hungered for my breakfast hay, 



How, ere the closing of the day, 



The price of pork might rise ; 

 I pitied all who didn't know 

 How nicely ragweed pork chops go 

 When one is tired a bit ; and oh 



The taste of pecan pies ! 



We oft eat roasts of who knows what 

 Served up to us all piping hot 

 And "steaks" consisting of a lot 



Of weeds we can not name ; 

 A consomme of maple limbs, 

 A puree made of Watts' hymns — 

 These soups delight our fats and slims 



And eke our halt and lame. 



While they who long for flesh are gaunt 

 Because of meat there is a want, 

 Gur sirloin cabbages we flaunt, 



And liver made of radish ; 

 We stuff on sausage made of oats 

 Instead of fragments saved from shoats ; 

 On string bean hash each veggy dotes — 



Some people say we're faddish. 



Head cheese we make from barley polls, 

 From cowslips we construct veal rolls, 

 That you could not, to save your souls. 



From real meat discern. 

 In brief, to make a long tale short. 

 We don't eat naught we hadn't ort ; 

 And if no meat should reach our port 



We wouldn't yearn a yearn. 



