394 



RECREATION. 



cheese little if at all inferior to that of 

 Dutch manufacture. French cheesemakers, 

 with the conservatism characteristic of ru- 

 ral Europeans, have neglected to adapt 

 their products to the American market, and 

 the Brie cheese from abroad, for example, 

 comes in a large disk, which makes it in- 

 convenient for use and expensive for all 

 except those who consume it in large quan- 

 tities, whereas the American Brie is made 

 in small cakes, of a size convenient for 

 family use. The sale of Gorgonzola cheese, 

 which is still imported, is much less than it 

 would be if this cheese were made in 

 smaller sizes. 



Only 2 or 3 English cheeses are now im- 

 ported in large quantities, and the so- 

 called English dairy cheese is a native 

 American product. Meanwhile, enormous 

 quantities of American cheese are export- 

 ed to Great Britain. Some English cheese- 

 makers, following the lead of Americans, 

 perhaps, put up their products in jars,. The 

 sale of cheese in small jars and small pack- 

 ages has grown to be a great industry in 

 the United States, for the cheese thus pre- 

 pared is convenient and extremely palata- 

 ble. 



According to the writer referred to, Ger- 

 man and Swiss cheeses, Limberger, for in- 

 stance, are imitated here, though less suc- 

 cessfully than some others. The American 

 made Neufchatel is a satisfactory product, 

 and is eaten in large quantities. As to 

 Italian cheeses, they are made without any 

 pretense of concealment wherever there is 

 a considerable Italian quarter, though the 

 imitations are not liked by the Italians 

 themselves, and cheap Italian cheeses are 

 imported in great quantities. Parmesan is 

 a great favorite with the Italians, since it 

 is cheap and useful in various ways. 



According to local tradition, the earliest 

 maker of alleged foreign cream cheeses in 

 the region about New York was a French- 

 man, whose first customers were a few 

 fashionable restaurateurs. He produced, in 

 small quantities, almost perfect imitations 

 of French cheeses, and delivered them to 

 his customers himself. The manufacture 

 of these cheeses has now so extended that 

 many grocers make no effort to keep a 

 stock of foreign cheeses, and probably the 

 larger portion of the cheese consumed, 

 even in the French restaurants serving 

 table d'hote, which perhaps more than any 

 other one factor established the fashion of 

 cheese eating, is of native manufacture. 

 As yet, however, the conservatism of the 

 commercial world seems to make it neces- 

 sary to stick to old names and foreign 

 labels. 



bacilli which cause typhoid fever, the dis- 

 cussion having grown out of the results of 

 experiments carried on by a prominent 

 London physician. Later experiments made 

 in this country seemed to substantiate the 

 London physician's claim that lemon juice 

 in the proportion of one teaspoonful in 

 about 4 ounces of water infested with ty- 

 phoid, is sufficient to destroy the vitality 

 of the germs, and thus to prevent typhoid 

 fever. < Later experiments made at the De- 

 partment of Health of New York City, 

 however, are not so satisfactory. In these 

 tests microscopic examinations were made 

 of cultures of typhoid bacilli which had 

 been subjected to the action of lemon juice 

 and it was found that although the acid 

 would kill the microorganisms, it required 

 too much acid and too long a time for the 

 chemical action to take place to render 

 lemon juice a practical agent for their de- 

 struction. This negative opinion in regard 

 to the efficiency "of the acid as a typhoid 

 prophylactic was corroborated ; for after 

 the bacilli had been acted on by a 5 per 

 cent, solution of the acid for 30 minutes it 

 was found that all of them had not been 

 destroyed. The culture that had been sub- 

 jected to a 1 per cent, solution showed in 

 30 minutes one-fifth as many colonies as 

 the untreated culture, while in the case of 

 the one-tenth of 1 per cent, solution there 

 were half as many colonies at the end of 

 half an hour as there had been in the orig- 

 inal untreated mixture. Motile bacilli in 

 small numbers were still visible in a drop 

 of the 5 per cent, solution, after 30 min- 

 utes' treatment. It is far safer to boil the 

 water or filter it properly than to trust to 

 lemon juice to destroy any typhoid bacilli 

 that may be in it. Of course, the state- 

 ment that the acid would destroy any ty- 

 phoid germs that might be contained in 

 oysters, by sprinkling it on the outside, is 

 ridiculous." 



Many believe that the addition of some 

 whisky or other spirits to drinking water 

 will kill typhoid bacilli, but it is doubtful if 

 such a method is of much real value. The 

 matter of pure drinking water is worth the 

 attention of all who go to the country for 

 the summer. Water may be of good ap- 

 pearance, odor and taste, and yet be dan- 

 gerous to health. Therefore, only that 

 should be used which is above suspicion. 

 If there is any doubt, the water should be 

 boiled, a proceeding which removes the 

 danger. 



NOT A PREVENTIVE OF TYPHOID. 

 Much has been written lately regarding 

 lemon juice as an agent for destroying the 



"Lapland is a strange and remarkable 

 country," said the eminent explorer. "The 

 customs of the people are extremely odd, 

 especially during courtship." 



"How is that?" we ask. 



"At that time every girl sits on her 

 own Lapp. — Exchange. 



