Tlie International Dairy Exhibition at Hamburg, 1877. 453 
It is perhaps necessary to mention that by "Preserved 
Butter" is meant butter packed in tins hermetically sealed, and 
intended chiefly for exportation to tropical countries. The 
method of making and packing this butter I have already 
described in my report on Denmark. " Melted Butter," as 
its name implies, has been subjected to the action of heat, in 
fact it has been boiled ; and although this process destroys the 
flavour of the butter, it prevents it from turning sour. This 
butter is chiefly used for culinary purposes. " Artificial Butter " 
is made by the Mege process from animal fat, mixed with a 
larger or smaller proportion of real butter. Like melted butter, 
it is doubtless a useful substance in the kitchen, but is not likely 
to supersede the real article for direct consumption, except to 
the extent to which it is used as an adulterating ingredient. 
Cheese. 
Cheese-making, as a general rule, is not only a much more 
complicated process than butter-making, but it admits of an 
almost infinite variety of processes, both before and after the 
one essential stage of separating the curd from the whey ; and 
the products obtained differ very widely from each other. It 
may be convenient to divide cheese into two great groups, viz., 
hard cheese and soft cheese. In England our celebrated kinds 
are all of the former class ; and, except in a few limited districts, 
the English soft cheese is known all over the country under the 
general name of " Cream Cheese." English cheese-makers 
endeavour, as far as possible, to obtain a clean delicate flavour 
and an agreeable aroma ; for cheese in England is looked upon 
as a wholesome and nutritious article of food. On the European 
continent, the hard kinds of cheese are well represented by the 
Gruyere, the Dutch makes, and by the Italian Gorgonzola, which 
is the continental representative of our Stilton ; but even these 
kinds, which are to a great extent manufactured for exportation, 
are characterised by a more pungent flavour than is desired in 
cheeses of English make. The continental varieties of soft cheese 
are very numerous, and with the exception of some of the more 
delicate French sorts, are nearly all noted for their high flavour 
and disagreeable smell. These cheeses, however, are held in 
great estimation in European countries as a flavouring material, 
a very small portion being sufficient to produce the desired effect 
upon the palate. The kinds of cheese which the working classes 
use as an article of food are made from skim-milk, buttermilk, 
or even whey ; and in many districts an additional aromatic 
flavour is imparted to them by mixing carraway or cummin 
seeds with the curd. An enumeration of all the different kinds 
