Tlio, Food of the People. 
119 
ch.aracter, wliIcL w;vs excellent, he was paylnj; lils West-end 
cheesemonger Vod. tlie 11). Can the dalry-l'armer inake no co- 
operative arrangement by which he could obtain a share of the 
difference between 7 and 13rf. per lb.? Cheese, however, 
being one ol the least perishable forms of milk, is on that 
account, and perhaps on other grounds, a form in which the home 
producer is at the least advantage in competing with the distant 
producer ; and, looking at the matter with a view to the interest 
rather of the consumer than of the producer of cheese, one would 
bid the farmer bethink himself first of milk, then of butter, and 
lastly of cheese. He must, however, look after his own interests 
rather than those of the public, though his and their interests 
will generally coincide. 
Butter. — The factory system might well be applied to the 
making of butter as well as cheese ; but in many parts of 
England butter-making is at a low ebb. The Agricultural 
Societies and Farmers' Clubs in the midland, home, and southern 
counties would do well to turn their attention to the importance 
of encouraging this art. The altered habits of society withdraw 
the Avives and daughters of the farmer from the manual opera- 
tions of the dairy, and devolve them upon servants who are 
too often ignorant and careless : and it not uncommonly happens 
that families, living in the country, who require good butter, 
and are ready to pay for it, being unable to procure it in their 
own neighbourhood, are compelled to get it from London : this 
has happened in more than one county to the writer. If at the 
Agricultural and Horticultural Shows prizes were offered for the 
best butter, the art would soon be recovered, good dairymaids 
Avould cease to be rare, and our home produce might again 
compete more successfully with the butters of Holland, France, 
and the north of Europe. 
CooMng. — On the subject of " Cooking," the Food Committee 
of the Society of Arts has not as yet put forth any definite con- 
clusions ; but it has called attention to two important contrivances. 
One is Captain Warren's economical apparatus, which appears to 
possess great merits, economising fuel and preventing the enor- 
mous waste which occurs when meat is cooked by the ordinary 
methods of roasting, baking, or boiling ; and the other is the 
Norwegian apparatus, which attracted great attention in Paris at 
the Exhibition of last year. 
Capt. Warren's complete apparatus for cooking with the 
greatest possible economy for large numbeis of persons cannot 
well be described here ; but his " Cooker," which is simply an 
improved saucepan, varying in })rice according to the size, 
from 9s. %d. to 27s., ought to be used in every house. Wherever 
water can be boiled, and kept boiling, there this saucepan may 
