CHEESE

a food formed by separating | The the solid parts of milk from the liquid and | a p sugary parte, and then salting it and re- “Re ag by bulk by pre ure. In few ind us- | roac tries the introduction of machinery | the " worked sach a revolution as in this, one} latic factory being able to make up the milk of} G1 forty or Gfty dairies, with better results on | 1694 the whole as regards quality, while the/| man saving of labour to the individual farmer | ting is enormous. The various kinds of cheese | pub! _ are produced both by difference in the milk | Son. and by variation in the pro ceases of manu- | mor facture; thus, Stilton owes ite richne to | parl the addition of cream to the pure milk from| (1 which it is made, while the rich cheeses of | com _ the Continent, Roque fort, Camembert, ., | Eur _ owe their excellence to judicious blending | as 0 of materials in the course of manufacture. | etc., Deena cise cst ace | s, eydale, Cheshire, | ripe: H eee nae Gorgon zol a. St. Ivel, made} forz near Yeovil, is now bidding fair to become | the | & popular cheese. | o} _ [s. 98]