The Kenosha telegraph. [volume] (Kenosha, Wis.) 1860-1888, 1870-02-17

for assimilation at our pleasure. II may
De well here to remark, that she globules
or cells, above mentioned, adhere to the
euro and continue distributed through
the cheese, retaining their strength and
much assisting digestion whenever the
cheese is used as food at any future per-
lod. These cells or globules, it is said,
can be seen at any time by the micro
scope by dissolving any old, sharp cheese
in water, and their effect may be obser-
we'd by its curdling milk if placed in the
liquid. Cheese, as before stated, con-
ta1ns the proper proportions for assimila.
ton, less the sugar and water drawn off
in the whey. five use only che grain or
the bread therefrom and the other vege-
table diet, according to the vegetarian
theory, ue get too mneh of the fat form
ing Ingredients in proportion to the flesh
forming material, thereby losing tho
equilibrium and producing disease.
Hence it Is highly necessary that the
flesh forming ingredients should be add.
ed, which can be done by she uss of fresh
meat or cheese. For example, if oae hale
pound Of four be converted into bread.
at cost OF four or five cents, be added
TO pound of cheese, it will produce
more nutriment than two pounds of meat
and the same amount of bread, as will be
seen by the annexed table:
Rlesh Forming. Fat FORMING
One pound OF cheese. .......M per ct. 81 per cts
Half pound Of four...... per OF. SCI ct.
Two pounds Of meat. 20 per ct. 60per CT
We will remark that the one pound
Of cheese and the one-half pound Of -four
will cost about 25c while the two pounds
of beef will cost SO cents or about 40
cents excluding bone and other waste
portions. Again, the one pound of beef
allowing no waste, can only produce one
pound of flesh. It can 10 that but certainly
can't do more while one pound of cheese
contains the material for more than one
pound of flesh by the addition of water.
Fresh meat contains about rs per cent
of water, while the cheese contains only
about 81 to "a per cent water. In 9TH
er words, one pound of cheese contains
about 70 per cent of nutriment, cost 80
cents two pounds Of fresh meat con-.
tains about so per cent Of nutriment,
cost, SO cents. Hence, it will be seen
that one pound of good cheese is worth
nearly as much as three pounds of fresh
cost Of the flesh forming portion of our
food is much more than the fat forming
portion, if the latter is taken from the
vegetable kingdom in the shape of bread,
starch or sugar, which is much healthier
than if obtained from animal food in. the
shape OF oils, or other fatty portions
For example, one pound of -four contains
nearly as much fat forming material as
one pound of lard, or one pound of but
ter, while the former contains a small
portion of the flesh forming material,
which the lard or butter does not. The
former will cost probably FIVE cents, and
the latter eighteen to forty cents. Again,
pound of butter does not contain as much
real nutriment as one pound Of cheese,
from the fact that butter contains only
the fat-forming, with noneofthehesh. form
ing material, while cheese contains pro-
per proportion of both Therefore one
pound Of flour is worth more for the
support of animal life than one pound of
butter. The animal would as efectually
starve if kept upon butter alone as
though 1t were entirely deprived of food,
while life could be supported an indef.
mite period on bread alone if it had but
little exercise
Hence it will readily be seen that in
taking the butter only from the milk the
most valuable portion is wasted in the
albuminous portion or casein, and in
making our milk into cheese we retain
not only the casein, but, with proper
care, nearly all of the butter 1t will
readily be seen by the above observations
that if the cheese is to be eaten in winter
or cold climates, il is highly necessary to
retain in it all Of the butter as a support
er of combustion or respiration, but if we
are going to supply Southern market,
or our cheese is going into warm eli
mate, the ingredients will better be in
equilibrium with the demands of nature
if q portion of the butter be extracted.
Again, cheese containing good deal of
the butter is more apt to get strong I'M
der higher degree of temperature. The
oily portion becomes rancid, hard of
and productive of disease.
The milk is secretion, and is very read
lily affected by any disease of the COW, or
any poisonus or injurious food she may
eat Hence to obtain a pure article OF
cheese that will fulfill the above indica-
t1ons, it is highly necessary that the milk
must be taken from a healthy COW, prop
erly cared for, and kept upon pure and
wholesome food and drink. Instances
have occurred where cheese has been
poisoned, producing sickness and death
to it's consumers, caused by poisonous
weeds or water. Cheese, properly made
from pure, unadulterated milk, press cur
ed until it is ready for consumption, is a
very wholesome, nutritious and economi-
cal diet, and possesses the following ad.
vantages over all other kinds:
First. It is composed of the same in