The daily Gate City. [volume] (Keokuk, Iowa) 1855-1916, 1857-05-12
some { hing Absus Cheese.

As q food and q condiment cheese ia in
general use in all countries where il can be
easily obtained; and its varieties are innu
merable--from the globulsr Dutch and the
hard, horney Suffolk akin, which often re-
quires al axe to cut it, being so hard sspips
grunt Mt 1t, dogs bark at it, but neither OF
them dare bite it." to the cream, and rich
Cheddar and ripe Stiltons. Old Fuller tells
Us that poor men eat cheese for hunger, and
rich for digestion. This may be so; but be
the uses what they may, cheese enters largely
into consumption as 40 article OF diet, and
our home production being insufficient for
the demand, the foreign imports are neces-
sarily large. Various estimates, founded ON
the superstition that two.thirds Of the popu-
lation will consume three quarters of q pound
of cheese annually, bring up the home pro-
duction to loo, 900 tons, which, added TO the
foreign imports gives total OF consumption
Of cheese for the United kingdom Of about
10000 tons.
London and Liverpool are chief ports for
the reception OF foreign cheese, but large
quantities go also tt Scotland, especially 70
Lci,h and dundee. The value VI the foreign
cheese imported exceeds one million sterling.
Or l9,O64 tons imported in 1855, Is 500 tons
came from Holland, $3.50 from the United
States, and small quantities from France,
Sardinia, Tuscany, and other parts OF the
Continent. The round Dutch cheese are
we'll known and largely consumed here. The
cheese prepared for expectation in the HAL
ian Ssntes, being kept 10 brine, 10 excessively
salt, and is only preferred a. condime emf
for macaroni. 1t fuctuates in prico from
Us to 30s per Sandman cantar OF ninety
three pounds.
Little or NO cheese 10 made 10 ireland. and
bat small quantity in Scotland. The chief
English cheese counties are Cheshire. Glou.
ccster, Salop, and Derby, who're fully three.
fourths Of the whole British cheese & made.
When we consider the nutritious proper
ties OF cheese, ~ pointed ont by chemical
Notwithstanding that il stands consi dersbly
higher in this respect than butchers meat
we cannot wonder ut the large consumption,
which overrnns our home manufacture. II
is, moreover, an article readily available for
food, requiring no subsequent preparation,
and easily kept. The cheaper and common
er kinds, therefore, become q considerable
article OF diet among the az ricultural popu-
lation, and containing 81 per cent, OF flesh
forming constituents and 254 psr cent OF
heat giving substances, it affords much sus-
tenance OF the body.
10 1890 there were produced in the United
States, liz. 0O0, 900 pounds OF cheese, and this
enormous product was nearly all required to
meet the demand for home consumption, the
total export there amounting to scarcely nine
million pounds. The foreign exports OF
American cheese have, however, been decli-
ming, for in the fiscal year OF 1855 the ship
menss we're under FIVE million pounds, val
ued at El23,OOO More than thrss-fourths
OF the entire shipments came to England
gea as il may seem, the import Of for
eign cheescs into America were at the same
time on an extensive scale, amounting to up
wards OF one million and . half OF pounds.
France sent the largest supply asross the At
iantic--more than one million pounds; the
"ermans sent III 900 pounds Of their fra
grant iimburger, aud other varieties; and
the Dutch 30, 900 pounds. Mark Lane Ex-
press.