Composition of Cheese. 
43 
Whole-milk cheese, I believe, is not generally made in Wilt- 
shire, although in North Wilts a good deal is sold as such in the 
market. 
Wiltshire and Clonrester cheese is commonly coloured with 
annatto, whilst that made in Leicestershire and Warwickshire is 
mostly imc'oh)urod. 
The following Table shows the composition of some specimens 
from the three counties to which I have just referred : — 
Composition of Leicestershire, Warwickshire, and Wiltshire CJieese. 
LmCESTEIt. 
WAIfniCKSHIKK. 
Wiltshire. 
No. 
1. 
No. 2. 
No. 1. 
No. 2. 
No. 3. 
No. 
1. 
No. 
2. 
No. 3. 
35- 
21 
32- 
89 
31 
•97 
33-61 
33- 
53 
34 
44 
39 
22 
40 
07 
Butter 
27 
28 
29' 
28 
29 
08 
30-04 
30- 
89 
28 
71 
19 
26 
25 
55 
*Caseiii 
27 
93 
29 
06 
27 
43 
29-70 
23- 
19 
29 
00 
34 
22 
26 
81 
Milk - sugar, lactic) 
acid, and extrac-> 
5 
54 
4 
42 
•16 
1^95 
2" 
84 
3^ 
60 
2 
28 
2 
24 
live matters . . ) 
fMiueral matters (ash) 
4 
04 
4 
35 
4 
•36 
5-60 
4- 
55 
4- 
25 
5 
02 
5 
33 
100 
00 
ICQ- 
00 
100 
00 
100-00 
100^ 
00 
100 
00 
100 
00 
100 
00 
* Containing nitrogen 
4 
47 
4- 
65 
4 
39 
4^74 
4- 
51 
4 
64 
5 
38 
4 
29 
t Containing common'l 
1 
03 
1- 
21 
72 
2-78 
1- 
12 
1 
03 
60 
1 
41 
The first analysis was made of an uncoloured Leicestershire 
cheese, sold retail at 9rf. per lb. The second was a much better 
specimen from the same county. The latter, it will be seen, is 
drier and richer than the former. 
The difference in the composition of the three Warwickshire 
cheeses is not great. In all three the proportions of water, 
butter, and casein, do not vary more than 2^ per cent. The 
greatest difference is observable in the amount of salt used. 
In the second specimen we have nearly 3 per cent, of salt, a pro- 
portion far above the average, and the cheese was to a certain 
extent spoiled by this excess. I would direct special attention 
to this, which I know from experience is not a solitary instance. 
For no description of cheese should more than 2 lb. of salt per 
cwt. of cheese be used, and Ih lb. per cwt. will, I believe, in 
most cases be sufficient. This was by no means a good cheese ; 
it had a strong taste, and was sold as common Warwickshire 
cheese. This and the third were uncoloured, and the flavour of 
the latter, as well as its texture and shape, was very good indeed. 
The first analysis was made of a coloured cheese which was 
sold as best Warwickshire ; apparently it was an old and very 
much richer cheese than No. 2, but on analvsis it was found 
