We  referred  in  the  preceding  article  to  the  practice  of  colouring
cheese  with  annatto, —  a  practice  which  we  have  shown  to  be  useless,  to
entail  some  unnecessary  expense,  and,  in  consequence  of  the  adultera-
tion'of  annatto  with  injurious  substances,  to  be  attended  in  some  cases
with  risk  to  health.
Other  colouring  matters  are,  however,  sometimes  employed  for  the
same  purpose  as  annatto ;  namely,  mangold  Jlowers,  saffron,  and  the
juice  of  red  carrots ;  but  most  of  the  paler  coloured  and  all  the  high
coloured  cheeses  derive  the  whole  of  their  colour  from  annatto.  Stil-
ton and  Cheddar  cheese  are  never  coloured  in  any  way.
It  may  be  objected  to  the  whole  of  these  substances  thaftheir  em-
ployment serves  no  useful  purpose.
Various  articles  are  likewise  added  to  cheese  to  flavour  it,  and  to
impart  a  green  or  diversified  colour.
