Evening star. [volume] (Washington, D.C.) 1854-1972, 1857-04-20
Som ethiny about Cheese.

As food and a condiment cheese is in general
uSe in all count where it be easily obtained
and Its varieties are innumerable-from the glob-
ular Dutch and the hard horny Suffolk skim
which often requires axe to cut it, being so
hard that pigs i5runt at it, dogs bark at it, but
neither OF them dare bite il, 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 40; but be the uses
what they may, cheese enters largely into con-
sumption as an article of diet, and our home pro-
duction being insufficient for the demand the
foreign imports necessarily large Various
estimates, founded on the suppositiOn that two
thirds of the population will consume three quar-
teTs Of pound of cheese annually, bring up the
home production to 100, 900 tons, which added to
the foreign imports, gives total consumption of
cheese for the United Kingdom Of about 12O, 600
tons.
Little Or no cheese is made in Ireland and but
small quantity in Scotland. The chief English
cheese counties are Cheshire, Gloucester, Salop
and Derby, where fully three-fourt of the whole
quantity of British cheese is made
When we consider the nutritious properties of
cheese, as pointed out by chemical ANALYSIS
showing that IL stands considerably higher in this
respect thau butchers meat-we cannot wonder
1t the large consumption. which Outruns our home
manufacture. Ii is moreover, IN article readily
avallaoie Tor food, requiring NO subsequent prep
aration, and easily kept. The cheaper and com
mOner kinds, therefore, become n considerable
article of diet among the agricultural population
and containing 81 per cent of flesh forming con-
Sutuents, and p Y per cent. of heat t-giying sub
stances, il affords much sUstenance to the BODY
London and Liverpool the chief ports for
the reception of foreign cheese, but large Quanti-
ties 90 also to Scotland, especially to Leth and
Dundee The value of the foreign cheese i'm
ported exceeds one million sterling. OF 1g.O64
tons imported in 1876, IS $50 tons came from Hol-
land, 3,4J9 from the United States, and small
quantities from France, Sardinia, Tuscany and
other parts Of the Continent. The round Dutch
cheeses are well known and largely consumed
here. The cheese prepared for expectation in the
Italian states being kept i'm brine, il excessively
salt, and is only preferred a condimrnt for ma
caroni- II fuctuates in price from l2s to 3,ls
per Sandman cantar OF 90 lbs.
In $50 there Were produced in the United States
ll3 million pounds of cheese, and this enormous
product was nearly all required to meet the de-
mdnd for home consumption, the total export
there amounting to scarce1 nine millions pounds
The foreign exports of American cheese have
however, been declining, for in the fiscal year of
l155 the shipments We're under five millions
pounds, valued at fl23 900. More than three
fOurths OF the entire shipments came to England
Strange as ii may seem, the imports OF foreign
cheeses into America were at the same time on
an extensive scale. amounting to upwards of one
million and a half of pounds. France sent the
largest supply across the Atlantc-more than
one million pounds; the Germans sent 157 900
Of their fragrant Limburger and other varieties !;
and the Dutch 2e0,OOO pounds.-Mark Lane Err
press.