Fergus County argus. [volume] (Lewistown, Mont.) 1886-1946, 1906-11-30

harmful drugs, and We recommend it
as safe remedy for children and
adults. c. H. Williams. 70.
MAKE ANY KIND OF CHEESE.
Americans Make Better and Cheaper
Sehweitzerkase Than the Swiss.
Carrying Goals to Newcastle" seems
to describe to dot the situation in
the American cheese industry, except
that the cheese manufactured In this
country and exported to those places
in Europe which have been and still
are famous for their cheeses is fully
equal to the native brands. 1t is said
indeed. by some dealers and shippers
that some of the celebrated Stilton
cheese which the Englishman calls
for. no matter in what part of the
world he finds himself, is made in
this country, sent to England, where
cloth is put around it, and reshipped
to this and other countries as the gen.
uine English Stilton. The cloth used
puts peculiar print upon the cheese
rind which is supposed to identify it
Other dealers, however, deny this
story and say it is simply an unbound
ed tradition due to the fact that many
American cheeses, branded and sold
as such are fully equal to those of ev'
cry land or any other.
However this may be, this country
is successfully making cheeses which
were once made only in certain Eu
ropean districts. Chief among these
is the Swiss cheese called Schweitz
erkase by the Germans and gruyere
by the French, an excellent brand OF
which is made in Ohio. 1t costs about
rs cents pound at retail. The i'm
ported Schweitzer costs 80 cents
American Roquefort, put up in pots
costs about 80 cents or little more
pound, while that from France
which comes in a cake, costs As cents
Limburger cheese from abroad costs
20 cents, while an equally good quail
ity from Wisconsin comes at about the
same price. American brie-the kind
that looks like pie-is also made and
comes at little less than that from
Europe, which sells at 40 cents.
For the eight months ended F'ebru
airy. 1905, the cheese exported from
this country amounted to 7,2O2,38a
pounds. For the corresponding per
iod of 1906 it was 5,O89,O96 pounds
This falling off is merely coincidence
and does not indicate a lessening OF
the product, because the industry in
this country is increasing. During
doubled and a feature of theS90$.
the last four years it has nearly
doubled and feature of the situation
is that Americans are becoming great
cheese eaters. fact which may, in
deed, account for part Of the falling
off of the exports.
The indigestibility of cheese used
! to be an accepted fact in this coun
try and in certain districts it had al
most the strength of religious tenet
Now the idea propounded by physi
clans that cheese is not only digesti
BILE if eaten properly, but also more
nutritious than almost any other food
weight for weight, is receiving wide
acceptance.
American cheeses are not as dis
tinctive in name and appearance as
the various kinds of European pro
duct and are consequently harder to
classify. Much of the native cheese
is made in the state of New York
It is called simply New York state
cream cheese and runs from the new
nearly white and nearly tasteless
cheeses to the dark yellow or dark
reds, which in flavor and appearance
resemble Stilton. Parmesan. Edam
and similar European makes. To get
any particular kind the purchaser
must-except it be American Swiss,
RoquefOrt, Limburger or the like-go
to the shop and buy by sample. Most
of the American cheeses, indeed. are
nameless. In Europe the call for a
cheese Of certain name always
brings the same product.
The white cream cheeses. such as
the Neufchatel from Normandy. are
made in this country to perfection and
though extremely good, are quite diff
ferent in flavor from the kind that
"bite" or have that pleasant strength
of flavor which cheese eaters relish.
One brand of this is called Phila-
delphia cream cheese and sells in
rolls. wrapped in tinfoiI. at from 80
to 35 cents a pound. Parmesan. i'm
ported from Italy. costs about 40 cents
a pound, and Edam, from Holland,
from 25 to 30 cents. Native cheese
known only as mild cream cheese
sells at from 1s to 90 cents pound.
It is very good, but under such gen
ance and flavor. Generally speaking,
cheese grows better with age. provided
it be good to start with and be prop
erly treated.-Chicago Chronicle
Dancing Proves Fatal.
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