168 
The late Mr. H. M. Jenkins. 
It is necessary to draw a distinction between skimmed milk and 
separated milk. The skim-milk obtained from the shallow -pan 
system of setting for cream, contains just sutBcient fat to make 
all the difference in the quality of the curd as well as in the size 
of the cheese, but a cheese made from separated milk is not only 
more diminutiye in size, but much inferior in quality, and would 
certainly not be so saleable. I haye found that consumers prefer 
to eat a soft cheese of this description at the time when the first 
or white fungus has gently spread oyer its surface. It is then 
not only sweet, but clean and delicate to the palate, and the pate 
is extremely unctuous. Compared with the local English cheeses 
named above, it is decidedly superior to either as they are 
purchased in the London market, and as only 10 to 12 lbs. of 
milk is required to make a cheese of from 14 to 16 ounces in 
weight, the dairy-farming public can judge as to the profitable 
nature of the work. My object is to draw the attention of the 
public to this useful article of food, which, I belieye, will some 
day become the great factor in soh ing the problem, IFhat is to 
be done icit/i the skim-milk '? The question whether such a cheese 
is edible, valuable, and saleable, is easily solved by any one who 
cares to take the trouble to examine for himself and pass his 
own opinion. The details of manufacture are before the world, 
the expense is slight, and the risk of failure or loss entirely 
unworthy of consideration. The man who can make or sell an 
edible and delicate food of known high nutritive value at from 
3d. to id. per pound, is conferring a benefit upon the public at 
the same time that he is well serving himself. 
Vl.— Tke late Mr. H. M. Jenkins, F.G.S. A Memoir. By 
J. Chalmers Morton, Editor of the ' Agricultural Galzette.' 
On the death of Sir Brandreth Gibbs, a former President of 
the Society, the Editor of this ' Journal ' told me that I was 
expected to write the record of his long career — as Member, 
Volunteer, Director, Organiser, even Secretary for a time, 
and ultimately President. There was a certain fitness in 
one who had also been an original member of the Society 
undertaking the task ; and Mr. Jenkins was probably right, in 
suggesting the name of an observer year by year — a critic and 
reporter in the English agricultural world — nluring the whole 
long period of Sir Brandreth's activity in it. But a few 
months have gone by, and our late Secretary's own life has 
come abruptly to its untimely close, to the great sorrow of us 
