78 
BULLETIN 608, U. S. DEPARTMENT OF AGRICULTURE. 
Elbing: Description, 18. 
Emmental: Description, 19; analysis, 65. 
Emmersdorf. See Limburg. 
Engadine: Description, 21; analysis, 65. 
English Dairy: Description, 21. 
Epoisse: Description, 21. 
Eriwani: Description, 21. 
Ervy (see also Troyes): Description, 21. 
Farm: Description, 21. 
Ferme. See Farm. 
Filled: Description, 21. 
Flats. See Cheddar. 
Flower: Description, 22. 
Fondue. See Fromage Fort. 
Fontined'Aosta. See Emmental. 
Forez: Description, 22. 
Formagelle: Description, 22. 
Formaggio di Capra. See Goats' Milk. 
Formaggini: Description, 22. 
Formaggini di Lecco: Analysis, 66. 
Formaggio Dolce. See Emmental. 
Formaggio Duro. See Nostrale. 
Formaggio Grana Lodigiano. See Parmesan. 
Formaggio Tenero. See Nostrale. 
Fourme. Sec Cantal. 
Fourme d'Ambert. See Ambert. 
Freisa. See Cooked. 
Fresco. See Stracchino. 
Fromagere. See Canquillote; Fromage Fort. 
Fromage a la Creme. See Cream. 
Fromage a la Pie. See Farm. 
Fromage Blanc. See White. 
Fromage Bleu. See Bleu. 
Fromage Double Creme. See Cream. 
Fromage de Boite. See Box (soft). 
Fromage de Bourgogne. See Burgundy. 
Fromage de Foin. See Hay. 
Fromage de Troyes. See Barberey. 
Fromage Fort: Description, 22. 
Fromage Mou. See Maquee. 
Fromage Persille. See Gex; Bleu. 
Friihstuck: Description, 22. 
Ftinoporino: Description, 22. 
Gaiskasli. See Goats' Milk. 
Gammelost: Description, 22; analysis, 66. 
Gautrais: Description, 23. 
Gavot: Description, 23. 
Geheimrath: Description, 23. 
Jerome (see also Minister): Description, 23. 
Gervais (see also Cream): Description, 23; analy- 
sis, 66. 
Gex: Description, 24; analysis, 66. 
Gislev: Description, 24; analysis, 66. 
Glarnerkase. See Sapsago. 
Gloire des Montagnes. See Damen. 
Glumse: Description, 24. 
Gloucester (see also Derbyshire): Analysis, 66. 
Goats' Milk: Description, 24; analysis, 66. 
Gorgonzola: Description, 25; analysis, 66. 
Gouda: Description, 25; analysis, 66. 
Gournay: Description, 26. 
Goya: Description, 26. 
Grana. See Parmesan. 
Granular Curd: Description, 26. 
Gratairon. See Goats' Milk. 
Gray: Description, 26. 
Grottenhof. See Limburg. 
Gruau de Montague. See Ziger. 
Grunerkase. See Sapsago. 
Gruyere: Description, 26; analysis, 66. 
Guiole. See Laguiole. 
Gussing: Description, 27. 
Hand: Description, 27. 
Hartkase. See Saanen. 
Harz: Description, 27; analysis, 67. 
Hay: Description, 27. 
Herve (see also Limburg): Analysis, 67. 
Hobbe. See Leyden. 
Hohenburg. See Box (firm). 
Hohenheim: Description, 27. 
Holstein Dairy Cheese. See Leather. 
Holstein Health: Description, 28. 
Holstein Skim- milk: Description, 28. 
Holsteiner Gesundheitskase: See Holstein Health. 
Holsteiner Magerkase. See Holstein Skim-milk. 
Hop: Description, 28. 
Hopfen. See Hop. 
Hudelziger. See Ziger. 
Hvid Gjedeost: Description, 28. 
Iglesias. See Pecorino. 
rhlefeld. See Hand. 
Ilha: Description, 28; analysis, 67. 
Incanestrato: Description, 28; analysis, 67. 
Isigny: Description, 29; analysis, 67. 
Jack: Description, 29. 
Jochberg: Description, 29. 
Josephine: Description, 29. 
Jura. See Septmoncel. 
Kajmak: Description, 29; analysis, 67. 
Karut: Description, 30. 
Kasach. See Ossetin. 
Kascaval: Description, 30; analysis, 67. 
Katschkawalj: Description, 30; analysis, 67. 
Katzenkopf. See Edam. 
Kirgischcrkase. See Krutt. 
Kjarsgaard: Description, 30. 
Klencz. See Brinsen. 
Kloster: Description, 30. 
Knaost. See Pultost. 
Koejekaas. See Leyden. 
Kolos-Monostor: Description, 30. 
Kolosvarer: Description, 30. 
Komynde. See Leyden. 
Koppen. Description, 30. 
Kosher: Description, 30. 
Kosher Gouda: Description, 30. 
Krauterkase. See Sapsago. 
Krutt: Description, 31; analysis, 67. 
Kuhbach: Description, 31. 
Laguiole: Description, 31 ; analysis, 67. 
Lamothe. See Goats' Milk. 
Lanark. See Limburg. 
Lancashire: Description, 31. 
Landoch. See Brinsen. 
Langres: Description, 31. 
Lapland: Description, 31. 
Larron. See Maroilles. 
Latticini: Description, 32. 
Leather: Description, 32. 
Leder. S?e Leather. 
Leicester (see also Derbyshire): Description, 32; 
analysis, 67. 
Leonessa. See Pecorino. 
Lescin: Description, 32. 
