The state journal., 1884-08-02

Its positicn as an Article OF Food.

There is talk in England now regard
ing that important article of diet, chCese.
Certain obiectors assert that in the raw
state cheese is an unhealthy article of
diet. AS result Of this experiments have
been made. An Englishman, Mr.
Matthew Williams, lecturing on the sub
ject lately before a dairy conference,
pointed out the fact that cheese is the
most concentrated and economic food in
the market, twcnty-pound cheese con-
tanning more nitrogenous substance than
sheep weighing sixty pounds or seventy
pounds; and although tis ofthe greatest
importance for feeding the million, yet in
this country it does not hold its own, and
tits comparatively neglected in favor offar
more costly meat diet even by persons
of considerable intelligence and very
limited means.
Mr. Williams asks why has not super
seded meat, and proceeds to answer by
pointing out one reason-that people
found a difficulty in dlgesting it. This
was because the salts of the milk were
not left in the whey when cheese was
made with rennet. These, especially pot
ash, were most necessary to assist diges
tion, and food which did not contain
them should not be taken alone. Rea-
soning upon these two scientific truths, he
had made a number of experiments as to
various ways cheese might be made di-
gestible. Casein itself was not indiges-
tible, because it was taken with advan-
tage by infants; andin milk there were
two salts which were necessary to nutri-
ment and easy digestion.
His aim in the experiments he had per
formed was to bring these constituents
together and see what nourishing and
palatable foods could be made from them.
BY putting q sixth of an ounce Of bicar-
bonite of potash with pound of scraped
cheese, and al ing to them o small
quantity Of milk, d0Q ound them to dis
so-vc and assume liquid form. He used
double Gloucester cheese in this instance,
and the experiments was most successful.
With American cheese it was not; and
from this fact he was led to presume that
double Gloucester cheese was made with
rennet, as it ought to be, while the Ameri-
can cheese was not
The question Of the sOlubility Of cheese
might therefore become test as to its
purity, but in any case Gloucestershirc
was right. In Italy cheese was used in
an infinite variety of ways, of which
sprinkling it over soup was one OF the
most common. Macaroni cheese, as it
was served in England, was frequently
Drowned, The idea of browning cheese
half carbonizing it-before it was eaten
was worse than eating it in raw Jumps,
because it rendered it more indigestible
than ever. One excellent way in which
to use cheese was to scrape it and put it
in porridge. Mashed potato mixed with
with cheese-scrapings made capital pud
ding which was fit to eat Cheese stair
about was excellent food.
In Ireland the people used large guam
titles of Indian corn for food. This alone
was very insipid, but when taken with
grated cheese it was different thing
altogether. Instead of taking Jumps of
bread with Jumps Of cheese for supper
a far better plan was to make a cheese
pudding. This could be done by placing
alternate layers of thin bread and cheese
in pie dish, with a little milk and but
ter, and cooking in an oven. A most de
lcious and perfectly digestlble pudding
was the result. When an egg or two
were mixed With the ingredients a meal
was made fit for Roman emperor, and
withal it was one of the most economical
Jicboc oN1111 hO Yoo1a