Sn all We Eat CirrcEs-E? Is cheese a
wholesome article of food? Cheese,
when properly made and cured, is
wholesome ami more nutritions, pound
for pound, than beef. The trpcrienee
of Kuglishmcn furnishes good evidence
of this. They consume more cheee
per capita than any nation in the world.
Xliey use 100 per cent more per head
annually than the people of the United
States, and no nation on the globe is
more healthy. If we should use cheese
as freely as the English do we would
lied a home market for all our make
and more too. More cheese would be
consumed if a better quality was offered.
Poor cheese is greatly ia the way of
consumption. I.igut where the cheese
is made little good stock is offered.
The poorest is sold at home. In visiting
factories it is rare to find a good cheese
cut for use of patrons. The manufac
ture of skim cheese was objected to as
contributing to the superabundance of
poor cheese. The best cheese to make
is full cream, close, firm, and well
scalded. This is the safest to handle
and best contributes to an extended use
lxth at home and among our English
customers. Close texture is of prime
importance, as porous cheese often sells
for three to five cents less per pound
than close.
The number of eggs laid by a duck
depends very much oa the breed to
which she belongs. In all poultry the
non-sitters lay more than those that are
concerned in the rising generation.
Thns the Aylesbury will lay a greater
number of eggs than any other duck.
