The Saint Paul globe. (St. Paul, Minn.) 1896-1905, 1900-10-07

and any one wishing to try 1T can do so
by observing the following directions:
Take several Independently mackerel-
and remove their ehtrails. Place the en-
trails in vinegar and let them stay there
for ten days. Take them out of the vim
egar, thoroughly dry them and powder
fine in a mortar with pepper dried dam
delion root and a little mint, thyme, sage
and ginger. AS these ingredients are be-
ing pulverized a quantity of hulled wheat
should be added-not too much, but
enough to form a sort of bass for the
other things The amount of wheat
should be gagged according to the amount
of dried entrails, not enough being used
to deaden their flavor, but enough to act
as a sort of background for it, as 1t
were Now; the whole mass being well
pulverized and mixed, place in a jar with
honey and let it ferment for several
weeks. Enough honey should be used SO
that when the fermentation has taken
place the garum will be of the consistence
of a rather thick syrup. Before serving
at table mix the sauce We'll with Fa!erni-
an wine.
But the old Roman cooking produced
no more remarkable dishes than can be
found popular today in some parts of the
world. The high-class Hindoo, for in
stance, delights in a CONNECTION composed
of tamarinds, pampillo berries, molasses.
cocoanut, olive oil and radfshes, and an
other compounded of pomegranates, OIL
i've oil; garlic, peas and sugar.
MAKING OF ROQUEFORT CHEESE.
Everybody, almost, has eaten Rogue
fort cheese, yet few. know of the process
Of manufacturing the real article or APP
preciate the care that goes to produce
the little slab of white and green we lin
ger over after dinner. Requefort is the
''doyen of the corps all of these scheeses
known to the Western world. Pliny the
younger tells of its delfghting his palate
in the dawn of the Christian era. The
true Roquefort is composed of equal parts
of goats milk and Sleeps milk The ami
mails are MIXED at night and In the morn
ing. The nights milking is not done until
after the sheep and goats have been in
from the pasture an hour, in order that
they may not be in the least heated at
the time. The two kinds of milk are mix
ed and heated to a boiling point and then
set aside. In the morning it is SKINNED,
heated to a temperature of so degrees and
mixed with the milk of the evious morn
ing, which has not been boiled, for CO.
agulation. When the mixture is well CO.
agulated the eurd is thoroughly kneaded
by hand and pressed into molds with per-
fo-ated bottoms, in order that it may
drain dry.
Now comes the secret of the green
streaks and spots in the Roquefort. The
curds are Laid down" in layers, and be-
tween each layer is placed thin stratum
of mouldy bread. The making of this
bread is a most important part of the
process of producing Roquefort cheese. 1t
is made of equal parts of summer and
winter barley, with plenty of sour dough
and some vinegar. After baking it is al
lowed to get dry and noldy. 1t is usual
~, made before Christmas and is not used
until spring When dry and moldy enough
it is ground and sifted, and then moist
ened and laid away from the air until
the time comes to use 1t.
When the curds, with their layers of
bread in between, have remained in the
molds for three or four days. they are
taken to the market at Roquefort and
sold to various dealers. who proceed to
put the cheese through it's last and most
critical period-the ripening one In the
limestone hills which surround the vii
lage of Roquefort are many damp caves,
and III these the clleeses are laid away
| to mature. They are usually left there a
month or more. While they are UNDER