The evening times. [volume] (Grand Forks, N.D.) 1906-1914, 1912-01-18
Ladies Shoes $l.9S
soups, macsroni and other foods. 1t is

soups, macaroni and other foods. It is
not eaten by horses.
~"Camcmbert" cheese is an example
OF the few. cheeses which have been
successfully initiated In the. United
states. "Camembert". is said to have
orlginated in revolutionary times in
Camembert. the department of Orne,
in northwestern France. Its POPULAR
ny being great. investigators have
long attempted to make an American
brand. The Storfs agricultural expert
rnent station in Connecticut has at last
produced a substitute which is as edi-
Die as the real thing. Other European
varieties which are successfully pro-
duced in this country are the Swiss"
or "Emmental." and the "Bimburg."
types. The department of agriculture,
WAYS an aid to infant agrarian in
dustries. announces that recent studies
make it practicable certain that a
cheese of the nature of "Roquefort'
or "Stinton" can likewise. be manu-
factured in the United. States ~
Native American cheeses. are few
far between. The oldest of this
class ia, seems to be .|%Isisny." a cheese
ago in attempts to initiate '..Camem.
pert cheese. The proper ripeninE for
Camembert cheese was not secured.
hence a distinctive name was given
70 y new brand. It is slightly larger
tnan +Camembert. but of the same
shape. The riPened product bears a
close resemblance to: "Limburg''-in
maps In that respecte which makes
some people PARTICULAR not to- have
nlpurg sinetFeip~ neiEhborhood. So
Jack is n second native American
eheese. II war first made in Monterey
county. California. about a quarter of
a century ago. and was then called
monterey" cheese. Its manufacture
under this name. is still limited in
Calforma. It's methods or -manufac-.
cured method for .'Chedlar'' cheese.
Besides. describing in detail the es-
seHtiaf'f features of the manufacturing
process of the GAS varieties Of chceses
the dictionary supplements itself with
some exceedingly valuable analysis of
the cheeses. This section of Textbook
VIII: be especially useful Ito those swho
mind what they cat. but it is also IL.
Eliminating to the lay despiser OF fine
cheese stufs. One is surprised to find,
for example. that the supposedly
harmless Edam cheese contains from
20 to 81 and a fraction per cent Of
water. from 25 to 20 per cent fat,
from ~ to 33 per cent proteids, amids.
enc etc. no milk. sugar or Tactic
@$S1h ! ". o UeT cent ASH.
Other cheeses contain the same in
gradients in different proportions, plus
more or less gypsum. salt. mold anu
incidental substances. The notorious
hmbure is about one-fourth proteid.
:. The process Of. manufacture Of
cheeses is elaborate. In the case Of
Roquefort IL approaches q fine art,
the operation beginning by heating
evenings milk to a temperature Of
40 to $50 degrees Fahrenheit, cool
ing 1t n keeping it over night. The
mixture is then set" with rennet at a
temperature Of about 80 degrees. In
from one to two hours after the addi.
ton of rennet the curd is cut until
the particles are about the SIZE of val
nuts: The whey which rises to the
surface is dipped off and the curd is
put into hoops which are about S1.2
inches in diameter and 31.2 inches ir
height.
The hoops are filled usually in three
iaNers. "a layer of moldv bread crumbs
being interspersed between the first
and second and third LAYERS. The
bread used for this purpose is pre-.
pared. from wheat and barley -four,
with the addition Of whey and a little
vinegar. 1t is thoroughly baked and
kept in a moist place for four to six
weeks, during which time 1t becomes
pcrmeated with a growth Of The mold