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Kaipara and Waitemata Echo, 28 August 1914, Page 2

Not less than 156 distinct kind* of cheese made in Europe anc America were many years ago described by Yon Klen,e, but the slight variations of these kinds are almost innumerable. I n the new work Prof. H. H. King, of Cor . Nell roughly divides the mankinds into three general classes Ihese owe their leading characteristics to : (1) the amount of water removed giving hard and soft cheeses ; (2) the addition or subtraction of fat. in t . he form cream ; and (3) the peculiar germs of fermentation, which give rise to the multitude of flavours.

At the fish docks in Aberdeen the rather remarkable coincidence was noticed of three steam trawlers lying- berthed side by side their names beir.g respoctia-ly Rose, Shamrock, and Thistle.

"What a pity thnt Wales j R not reprinted," remarked a visitor' •'That would have certainly ' *c Om ;

"Don't worry about that, cuv'nor " replied the man addres^d "j ' pect there's a leak in one of tixexu,-