The Wheeling daily register. [volume] (Wheeling, W. Va.) 1864-1878, 1877-05-09
Cheese az Food.

We are quite sure that cheese is not
given its proper place as food material.
We are aware that some systems do not
take to it kindly, and such persons should
not press il upon their digestive economy.
We are aware also that much cheese De-
cause it is poorly made is indigestible.
These facts should be borne In nina,
and yet as a TODD possessing great
strengthing power and adapted to those
who have hard physical labor to perform
there are few foods so satisfactory rs rich
and well cured cheese. We pr, pose to
give some authorities on this point, both
for the good of the eater snd 20 contrib.
Ute toward securing one of our important
branches of agricultural production the
demand to which it is justly entitled.
DR.. Austin Flint, one OF our most
erudite Psychologists, says: "Old cheese,
taken in small quantity toward the cloes
OF repast, undoubtedly facilitates diges-
ton by stimulating the secretion OF the
fluids, particularly the gastric juice
Here It's effect is attributed to different
principal than that of its fermenting
quality; but an active terment may also
incr ease the effect OF the gastric juice.
DR.. Flint says: New cheese is highly
uutricious article, rs is evident from Its
composition"
The long experience Of English, Scotch
and lris h laborers proves cheese 20 &c
wholesome rs we'll ss nutritious food. A
small quantity OF cheese, with them, !akes
the place OF u larger quantity OF meat,
and enables them TO endure such hard
labor rs the American thinks he can
only perform upon n generous meat diet
In Germany, farm lsborers depend
largely upon the curd of milk after being
SKINNED Tor butter. This curd Is re.
Gucnt.y used in fresh state, and makes
an important part in the laborers diet.
1t Is related OF certain Dane that he
could carry a stone so heavy that 1t re-
CURED ten men to lit on his shoulders;
that he performed such wonderful feats
upon diet consisting Of large quantities
OF thick sour milk, tea, and coffee. His
enormous strength must have been sus'
tanned by the curd of the milk. This
case reiutes the common error that milk
does not furnish Diet Tor vigorous man
hood. There are numerous cases IN
which milk diet has sustained the sys
TEN under the most exacting labor.
VIM. Vincent, of Stonington, Conn.,. IN
letter to DIR. Acot, says: 81 have lived
pr. cipallv on bread, cheese, and butter,
with few vegetables, for more than
twenty-four Years" He entirely alb
stained from animal flesh.
The "lmcric0H EHcyciopedio' says:
"Tne peasants OF some parts OF Swltzer-
lano, who seldom ever taste anything
but bread, cheese, and butter, are Wig
orous people
Oar American women take too little
nitrogenous food, owing, perhaps, to
their great prediction for the finest
-four and much pastry. Their vitality is
coniesedly much lower than the better
class of English women. Women are
not snch flesh eaters as men, and with
their love of sweetmeats the nervous sys-
tenn becomes lily nourished. They may
also be said to be made of starch and su-
gar. Ii they would make cheese more
cor slant article Of diet, and use more
I'LL boted -four, with more open-air exer-
csc, they would soon become the most
health al and robust, as they are now the
most bt autiul women in the world.
Cheese is less liable to putrefacLive
change than flesh. and thus much less
kelly to develop in the human system
those scroIulous diseases attributed to
animal food