568 
SPANISH OR TEXAN FEVER. 
has long been justly celebrated for the abundance and supe- 
rior quality of its cheese. Cheshire, Stilton, Derbyshire, 
Suffolk, and Cheddar, are the best known varieties. Gouda 
cheese, the best made in Holland, is very pungent, which 
preserves it from mites, and this pungency is attributed to 
the fact that muriatic acid is used in curdling the milk, in- 
stead of rennet. Parmesan cheese, made at Parma, in Italy, 
owes its rich flavour to the fine sweet herbage of the meadow 
along the Po, where the cows are pastured. The best Par- 
mesan cheese is kept several years, and none is sold until it 
is at least six months old. Swiss cheese is made, in part, of 
skim-milk, and is flavoured with fragrant herbs. They 
usually weigh from 40 to 60 lb. each, and are exported in 
casks, each of which contains ten cheeses. Westphalia cheese 
derives its flavour from the curd being allowed to become 
soured before it is compressed. Dutch and Swiss cheese 
contain, according to chemical investigation, from 26 to 40 
per cent, of nitrogenized matter, considered the most nutritive 
constituent of food. The best cheese is from 2 5 to 100 per 
cent, more nutritious than bread and meat, which contains 
only about 22 per cent, of nitrogen. The superior qualities 
of cheese have been repeatedly proved by the experience of 
labourers in those countries where it forms one of the prin- 
cipal articles of food. To delicate stomachs cheese is objec- 
tionable, on account of its slow and difficult digestion ; but 
to individuals of great physical strength it is a healthy and 
agreeable article of consumption. In combustible or heating 
qualities, cheese is only exceeded by oil, butter, and like 
unctuous substances . — New York Mercantile Journal. 
SPANISH Oil TEXAN EEVER. 
Spanish fever, or Texas fever, as different authorities have 
it, appears from all accounts to be a formidable disease, of 
which we have yet happily no practical knowledge, and from 
the ravages of which we have hitherto felt ourselves tolerably 
secure. The honorary corresponding secretary of the New 
York State Agricultural Society, however, has expressed his 
conviction that cattle on the Pampas are likely to be affected 
with Texas cattle fever, and as South American cattle have 
been landed in England recently, and more may be on the 
way, stock owners in this country are not likely to receive 
the suggestion with indifference. With every desire to raise 
a warning note in time, w r e cannot help feeling that we are 
left very much in the dark as to the extent of the risk 
