The daily morning journal and courier., 1897-12-22

l 'iiS htltie IS lICTeuSeu ultll tllS Sulu e'h- tains temperature of ninety degrees. | The kettle is then swung off the fire inn mediately, and the curd and whey | stirred thoroughly. If the cooking has been properly done the curd have the appearance of burst grains of rice 1 swimming in the whey.
 | The curd is then collected in cloth, and all the whey is carefully drained off. Next comes the salting process. The salt is rubbed from time to time on the outside of the cheese, great care be- ing taken to discern when enough has been absorbed. This salting process is continued, by the most careful of the cheese makers, from one to two years, at intervals of week, The Gruyere cheeses, which are among the best known of the Swiss make, are common- ly three feet in diameter and weigh more than one hundred pounds. A properly made cheese of this sort is like soft yellow paste which melts in the mouth. It is filled with cavities about the size of a pea, or larger, one or two in each square inch of cheese.
 In point of consumption Roquefort cheese would seem to be the next most popular of the imported Cheeses. The 1 total manufacture of this cheese in 1850 was 1 400 GOO l5ilos, while in 1890 5,600,000 kilos were made Many efforts have been made in this country to make an imitation or successful substitute for this favorte French cheese, but they l have met with small degree of sue cess None of these American products were of a sort which could not be. easily distinguished from the genuint, and, according to cheese experts, the Ameri- can manufacturers have nearly aban doned hope of being able ever to make a cheese which will take the place of | the genuine Roquefort
 | ROQuefort cheese is made of mix | ture of goat and sheep milk. The repu- | tation of this cheese extends back into dim antiquity, and Plny mentions it in l his writings It is made chiefly from the milk of LarZad goats and sheep, i and in the records in France it is stated that in the year 1866 250,000 sheep and goats out of a flock of 100000 gave enough milk for the making of 7150,000 pounds of cheese.
 Tn the manufacture of Roquefort cheese the sheep and goats are millSed | in the evening after their return from the pastures and after they have been | allowed to rest for an hour or so. The evenings milk is heated almost to the boiling point and then set aside. In the 1 morning it is skinned, heated to nine l ty-eight degrees, and mixed With the 1 mornings milk for coagulation The l curd is well kneaded with the hands and pressed in layers into moulds with perforated bottoms. A thin layer of mouldy bread is put between each layer of curd. The object of this is to hasten the 'ripenng" of the cheese by supply ing the germs of the green mould pecu- liar to cheese. The bread used for this purpose is made before the preceding Christmas of about equal parts of sum- mer and winter barley with considera- ble sour dough and some vinegar. | When mouldy enough it is ground and sifted, mostened with water and kept from the air until wanted In the making of the cheese.
 The curd remains in the moulds for three or four days, after which the cheeses are wrapped in linen cloth and put to dry. They are allowed to remain in the drying rooms three or four days. l Then they are taken to the market in | Roquefort, where they are sold to the different makers of Roquefort cheese. l These manufa facturers continue the ripen- ing of the cheeses by placing them in the very damp caves which abound in the precipitous walls of the limestone hills surrounding the village. The caves which are so situated that the currents of air flow from south to north are considered to yield the best cheese. The currents of air which come from these caves are cold even in the warm est weather. The cheeses are left in the caves sometimes more than g. month, during which time salt and brine is rubbed into them and they are pricked frequently with long needles to let the salt penetrate and also to accel- era te the mouldering.
 Another popular imported cheese is Edam It comes in small round hard balls and derives its name from the town of Edam, near Amsterdam. These | cheeses have become widely known by the circulation of story that during siege of one of the cities of Holland the cannon balls gave out and Edam chees- es were substituted.
 Italian cheeses are imported in large quantities by this country. They are of | different kinds, and many of them are used for cooking purposes in flavoring certain dishes. There are no particular kinds of Italian cheeses consumed here in large enough quantities to make it as well known as Swiss, Roquefort Edam or Limburger, but in the aggre- gate of all the kinds We import more l cheese comes from Italy than from any other country except Switzerland. During the seven months of 1897 ending with July, this country imported from Switzerland 3,443, 199 pounds of cheese of the value of $454 .114. During the same period there was imported from Italy | 1856, S55 pounds of the value of $272- 734. From France during that time we imported 456, 112 pounds of the value of $73,5SS, and from the Netherlands 37S.- "A pounds of the value of SA2 593. The aggregate amount of cheese imported into the United States from all coun- tries during the first seven months of 1897 was 6597 S41 pounds of the value of $S93 The total amount of cheese ex- ported from all the parts of this coun- try during the first eight months of 1897 was 424S1 412 pounds, valued at $3,S2S,- S74, and for the same period during 1896 27, Ar, ,291 pounds of the value of S2, ,229, = 490.-New York Commercial Advertiser. | FITTING UP A BOYS ROOM. | The following descriDtion o;,,as o,