The Grenada gazette., 1888-06-30
When butter and cheese were both

| When butter and cheese were both
made in farm-houses the latter received
much attention. Cheese was com.
mon article of food among farmers and
laboring people In town and country.
It was on the table every day and at al
most every meal. 1t was carried to the
field or shop AS part of the luncheon.
Sailors. miners and lumbermen were
supplied with cheese, though not with
butter, In many families it was
largely used in place of meat. Skillful
housewives made many kinds of cheese.
Sage cheese was rs common as it 10
now rare. Cream cheese was an
everyday luxury in the houses Of well.
to-do farmers Cheese was used both
as an article Of food and as q condi.
ment or appetizer, 1t contributed
much to good living It was handy
sort of food to have about the house.
1t required no cooking. A hungry
person could satisfy his appetite with
II piece Of bread and cheese. 1t was
blessing to farmers who could not OBJ
tain fresh meat during warm weather.
The introduction of the commercial
cheese factory put an end to cheese.
making in farm-houses and removed
cheese from the list of common arti.
cles of food in the country. With rare
exceptions the factory manager made
cheese that was adapted to the mar.
kets of Great Britain. They were Of
very large size, quite too large for an
ordinary family to buy; when cut toe
much surface was exposed to the in.
tluence Of the atmosphere. The small |
grocer found that his waste in retail.
ing cheese was very large and to make
up his loss he raised the price on what
he sold. The increase in price reduced |
his sales, and many grocers stopped
handling it. At present the difference
between the wholesale and the retail
price Of cheese is greater than in al.
most any article of food in this coun.
try. As IL consequence OF this state OF
things most persons have stopped eat.
ing cheese If they buy it at all it is
to use as condiment. But generally
they find that pickles, jelles and
canned or smoked fish are cheaper,
and they buy them instead OF cheese.
Sardines, anchovies, smoked herrings
and canned salmon are used as substl-
tutes for cheese by many persons.
The frauds practiced in making
cheese have also diminished its con-
A very large proportion of
the cheese put on the market during
he past few years in boxes marked
full cream" is entirely innocent OF
,rcam. 1t is made of separated milk,
whose cream was used for making
'gilt-edged' butter. The curd made
rom this milk when pressed into
'heese would be very hard and nearly
destitute Of agreeable flavor. 1t would
llso be wanting in color. Extract OF )
lnnetta is accordingly used to color ii
md cotton-seed oil, lard, oleomar-
,arine or other vegetable or animal
ats are added to take the place of the
ream that has been removed. These
'full-cream cheese" may do
eive the eye, but they do not deceive
he tongue. Few customers buy them
he second time. The short-sighted
olicy of cheese-makers has had much
do in decreasing the consumption
+ a most desirable article of fond.
iany OF them now see their folly, but
hey do not see how they can regain
ublic confidence OF recover the trade
1ey have lost. People who have |
earned to do without cheese must .
ow be educated to eat it.-Micage
lines.
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