Composition of Cheese. 
45 
round numbers, <aiul nearly 44 per cent, of water. If sucli cheese 
can be sold at Id. per lb. and butter at l.v. to Is. Ad. j)er 11)., 1 
can well understand that it must pay a farmer to make nothing 
but skim-milk cheese and to convert all the cream into butter. 
No. 5 was made of milk skimmed at least three times, and sold 
on the farm where it was made to the labourers at M. per lb. 
Such cheese cannot l)e kept ibr any jj^reat length of time, for it 
soon gets so hard and horn-like that a pickaxe must be used to 
break it into pieces. 
• Ameuican Cueese. 
Of late years a good deal of cheese has been imported into 
England from America, some of which is by no means bad : 
indeed one or two specimens which came under my notice were 
excellent in quality. The majority, however, are inferior, and 
are sold at a low price, being generally badly made and deficient 
in flavour. 
The- following Table gives the composition of American 
cheeses : — 
Composition of American Cheese. 
No. 1. 
No. 2. 
No. 3. 
No. 4. 
Milk-sugar, lactic acid, and extractive 1 
27-29 
35-41 
25-87 
6-21 
5-22 
33-04 
33-38 
27-37 
2- 82 
3- 39 
31-01 
30-90 
26-25 
7-43 
4-41 
38-24 
2G-05 
26-81 
3-64 
5-20 
100-00 
100-00 
100-00 
100-00 
4-14 
1-97 
4-38 
•47 
4-20 
1-59 
4-29 
1-94 
No. 1 was as nice a cheese as could be desired ; in flavour it 
much resembled good Cheddar, and was found to contain even a 
higher proportion of butter and rather less water than good 
Cheddar. 
The second cheese, though rich in butter, was retailed at 7c?. 
per lb., and the third at only 6d. per lb. Both were deficient in 
flavour and badly made. 
The fourth cheese was the worst of the four, and had to be sold 
at 5d. per lb. It was full of holes, badly made, and had a verv 
strong smell. It was evident that the whey was not carefully 
pressed out in the making. 
The examination of these and other American cheeses leads 
me to the conclusion, judging from our imports, that good ma- 
